Start by draining a block of firm tofu and wrapping it in a clean kitchen towel. Press the tofu firmly for about 5 minutes to remove excess moisture.

While the tofu is pressing, mince 2 cloves of garlic and chop a generous handful of fresh spinach.

Place a non-stick skillet over medium heat and allow it to heat up for a couple of minutes. Add in a tablespoon of olive oil to coat the skillet.

Add the minced garlic to your heated skillet, sauté for about 30 seconds until fragrant and golden.

Crumble the pressed tofu into the skillet. Cook for about 5-7 minutes until golden brown and slightly crispy.

Sprinkle a teaspoon of ground cumin and half a teaspoon of turmeric over the tofu. Stir and let it cook for another 1-2 minutes.

Add the chopped spinach to the skillet, stirring continuously as it wilts, about 2-3 minutes.

Season with salt and pepper to taste, and sprinkle in nutritional yeast if desired. Cook for an additional minute.

Remove the skillet from heat and let the scramble rest for 1-2 minutes before serving.