Press and crumble the tofu (why: removing excess water helps the tofu brown and absorb flavors). Wrap the 340 g block of firm tofu in a clean kitchen towel or several paper towels. Place it on a plate, top with a flat pan or a heavy bowl, and set a 2–3 lb (1–1.5 kg) weight on top (a canned goods stack works). Let it press for 10–15 minutes while you prep the vegetables. After pressing, open the tofu and use your hands or a fork to crumble it into bite-sized, uneven pieces — this texture mimics scrambled eggs.

Prep the vegetables (why: uniform pieces cook evenly). Slice the mushrooms, dice the half bell pepper into 1/4-inch pieces, and rinse and spin-dry the baby spinach. Slice the avocado and set aside. Measure out the turmeric, onion powder and nutritional yeast.

Heat the skillet and season the oil (why: hot oil and a hot pan promote browning). Warm a 10–12-inch heavy skillet (preferably cast-iron or stainless steel) over medium-high heat. Add 1 tbsp olive oil and swirl to coat. When the oil shimmers (about 30–45 seconds), proceed.

Brown the mushrooms and bell pepper (why: caramelization builds savory depth). Add the sliced mushrooms and diced bell pepper to the hot skillet in a single layer. Let them sit, undisturbed, for 2 minutes to get color, then stir and cook another 2–3 minutes until the mushrooms release their moisture and begin to caramelize. Season lightly with a pinch of salt to help them release liquid and brown faster.

Add the crumbled tofu and start building color (why: browning gives nutty, savory notes and improves texture). Push the vegetables to the edge of the pan, add the crumbled tofu in the center and spread it into a thin layer. Leave it without stirring for 1–2 minutes so the bottom can brown, then toss and let another side brown. Repeat once or twice until the tofu has golden edges but is not dried out — about 4–6 minutes total of active browning.

Bloom the turmeric and add seasoning (why: toasting ground turmeric briefly in fat releases its aroma and mellows bitterness). Sprinkle 1/2 tsp turmeric and 1/4 tsp onion powder over the tofu and vegetables and stir to coat. If using nutritional yeast, sprinkle the 2 tbsp now — it adds cheesy umami and helps emulating scrambled eggs' savory depth. Season with 1/2 tsp salt and a pinch of black pepper, then taste and adjust later.

Add the spinach and finish cooking (why: spinach wilts fast and should be added near the end to keep bright color and tender texture). Add the baby spinach to the skillet, stirring until it just wilts — about 1–2 minutes. If the pan looks dry, add a splash of water (1–2 tbsp) to help deglaze and finish cooking without adding extra oil.

Toast the bread and assemble the avocado toast (why: hot crunchy toast provides contrast to the soft scramble). While the scramble finishes, toast 4 slices of whole-grain bread until golden. Spread or mash the avocado on each toast, season with the remaining 1/4 tsp salt and a pinch of black pepper.

Plate and finish (why: a finishing touch lifts the dish). Divide the tofu scramble between the two avocado toasts (2 slices each) or serve the scramble alongside the toast. Finish with an extra grind of black pepper and, if you like, a light drizzle of olive oil or a sprinkle of extra nutritional yeast.

Taste and adjust (why: final seasoning ensures balance). Taste a bite of the scramble with toast and adjust salt and pepper if needed. If you want more tang, serve with a lemon wedge on the side or a few dashes of hot sauce.