Warm the oil in a skillet over medium heat. Add the "Chorizo", breaking up with the back of spoon. Cook for 3 to 5 minutes, until warmed throughout. Transfer the "Chorizo" to a paper-towel-lined plate.
Add the plant-based egg mixture to the skillet, sprinkling with salt and pepper, and cook over medium heat until softly set, about 1 to 2 minutes. Set aside.
Warm the diced tomatoes in the skillet, seasoning to taste.
Cook tortillas in a skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute.
Divide egg mixture among tortillas and top with "Chorizo" and diced tomatoes. Garnish with fresh cilantro, a squeeze of fresh lime, and if you like, plant-based Cotija cheese.