Heat avocado oil on a pan. Once hot add the tofu and lentil combo. Add in the red wine vinegar, garlic powder, onion powder, paprika, cumin, chipotle powder, and dried oregano. Cook on a medium low heat for about 10 minutes so the tofu can get a bit crispy. Make sure to stir every so often so the mixture doesn’t stick to the pan and evenly cooks.