Step 1

Heat the olive oil in a skillet over medium-high heat, and saute the onion, pepper, and a 1/4 teaspoon of salt. Stir until softened, about 5 to 8 minutes.

Step 2

Drain the tofu while the veggies are cooking. There's no need to press it, since you can cook off any extra moisture in the skillet. Add the turmeric and cumin to the sauteed veggies and stir briefly, then crumble the tofu directly into the pan. Season with another 1/2 teaspoon of salt, and stir well.

Step 3

The tofu will start to pick up a yellow color from the turmeric, and you can break up any large clumps with the spatula and you stir. Once the tofu is hot, add in a big handful of fresh spinach, and stir again. It should wilt quickly from the heat, then it's ready to serve!

Step 4

Taste and adjust any seasoning, as needed. At this point, you can add a 1/4 teaspoon of black salt for an egg-y flavor, or just season with additional sea salt, to taste. Serve warm, with your favorite sides. Leftover tofu scramble can be stored in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium-high heat until warm, about 4-5 minutes.