Add olive oil to a hot pan. Crumble the tofu and add it to the pan. Cook on medium high heat for 5 minutes.
Add turmeric, tamari, salt and pepper and cook for another 2 minutes.
Add vegetables (except spinach), garlic and green onion.
Cook 5 minutes or until the vegetables are crisp tender.
Add spinach in batches, if necessary, and cook 2-3 minutes until wilted.
Notes
Four cups of spinach may sound like a lot, but it does shrink down quite a bit. I put a variable amount of turmeric because I like a good amount. I would taste it after ½ teaspoon, and see how you like it.This spinach tofu scramble recipe will last about 4-5 days in an airtight container in the fridge.