Tex Mex Tofu Scramble

To remove excess water from the tofu, open your packaged tofu and drain out as much water as you can. Place the tofu between a few paper towels or clean dishcloths and place a somewhat heavy item (such as a cookbook or a plate) on top. You could also use a tofu press here if you have one. Allow the tofu to sit for about 30 minutes.
Wait for the tofu to be done or close to done before moving onto step 2, because you'll have to throw it in the pan relatively quickly once you get started with the next step!
Heat a large pan over medium heat and add a bit of water, just enough so the onions won't stick. Throw in your diced onion and garlic and cook for 2-3 minutes. Add your diced bell pepper and jalapeño, and continue to cook for another 3 minutes, stirring occasionally. Add small amounts of water as necessary to prevent sticking.
Use your hands to crumble your pressed tofu into the pan - you can make the crumbles as big or as small as you'd like.
Add your black beans, tamari, lime juice, nutritional yeast, turmeric, kala namak black salt, and taco seasoning. Cook until beans are heated through, another 2-3 minutes.
Lastly, throw in your tomatoes and spinach. Cook until spinach is mostly wilted.
Remove from heat and serve however you desire with optional toppings!