Start by pressing the firm tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes.

Chop the Vegetables

While the tofu is being pressed, chop the red bell pepper, yellow onion, and garlic into small pieces. Rinse the spinach leaves and set aside.

Heat the Oil

In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until translucent.

Sauté the Vegetables

Add the chopped red bell pepper and minced garlic to the skillet. Continue to sauté for another 3-4 minutes until the peppers are soft.

Crumble the Tofu

Remove the pressed tofu from the towel and crumble it into the skillet using your hands or a fork. Stir to combine with the sautéed vegetables.

Add Seasoning

Sprinkle the turmeric powder, nutritional yeast, salt, and black pepper over the tofu mixture. Mix well to ensure the spices are evenly distributed.

Cook the Scramble

Cook the tofu mixture for about 5-7 minutes, stirring occasionally until heated through and slightly golden.

Add Spinach

Add the fresh spinach to the skillet and cook for an additional 2-3 minutes until the spinach wilts.

Serve

Remove the skillet from heat. Serve the tofu scramble hot, garnished with optional chives or parsley.