Combine all the seasoning ingredients together in a small bowl, and set aside
Add ½ Tablespoon oil to a skillet over medium heat. Once the oil is hot, add in the diced onions and peppers. Sauté the veggies for 3-5 minutes, until the vegetables are soft. Add in the baby spinach and cook 1-2 minutes until the spinach is wilted. Move the sautéed vegetables to a small bowl.
Add ½ Tablespoon oil to a skillet. Add in the crumbled tofu (it should resemble the texture of scrambled eggs when crumbled). Cook 2-3 minutes.
Pour the seasoning sauce into the skillet with the tofu (add a little at a time until it seems well soaked- you may not need to add all of the seasoning sauce), and mix together until tofu is coated with the sauce. Add the cooked veggies back into the skillet, mix well, and cook for another minute until everything is warm.
Turn off the burner, and add salt, pepper, or sriracha to taste. Serve and top with any of the optional toppings (i.e., sliced avocado, cherry tomatoes, cilantro, etc).
