Step 1

Heat the olive oil or water in a large skillet over medium heat. Add the bell pepper and onion. Cook for 5-8 minutes, stirring frequently, or until the pepper is tender and onion is clear. Crumble the tofu into the skillet; you can make it either very crumbled or leave some sizable chunks if that's your preference.

Step 2

Cook the tofu for about 2 minutes, stirring a few times, until it's warmed through and there's very little liquid in the pan. Meanwhile, whisk together the tahini, tamari, turmeric, mustard, and paprika. Add this mixture to the tofu and mix well to incorporate. Then, stir in the nutritional yeast.

Step 3

Add the baby spinach to the scramble. Cook for another 2-3 minutes, or until the spinach is wilted and tender. Serve the tofu scramble with toppings and accompaniments of choice!