Method

1. Drain tofu and pat dry with paper towel. Crumble it into small pieces with your hands or a fork. Set aside.
2. Warm oil in a non-stick fry-pan over medium heat.
3. Add diced capsicum and mushrooms. Sauté for 3–4 minutes until softened.
4. Add crumbled tofu to the pan. Sprinkle turmeric, cumin, garlic powder, salt, and pepper. Stir well to combine.
5. Cook for about 5–7 minutes, stirring frequently, until tofu is heated through and slightly golden.
6. Toss in the spinach and cook until just wilted (about 1 minute).