Press firm tofu gently with your hands to remove excess water, then crumble into bite-sized pieces.
Heat olive oil in a non-stick skillet over medium heat and add minced garlic, stirring until fragrant for 30 seconds.
Add crumbled tofu to the skillet and sprinkle with turmeric powder, sea salt, and black pepper.
Stir and scramble the tofu continuously for 5 minutes until lightly golden and heated through.
Add soy sauce and mix well.
Push tofu to the side of the skillet and add spinach to the empty space, cooking until wilted and tender.
Combine tofu and spinach and transfer to a plate.
Toast sourdough bread slices until golden brown.
Serve scrambled tofu and spinach alongside toasted sourdough bread.
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