Remove tofu from packaging and place on top of a few paper towels.  Add more paper towels on top and either lightly press with hands or place a small cutting board over the tofu for weight.  This will soak up the water from the tofu.  you will want to continue doing this until the tofu is as dry as possible.

Add tofu to a medium mixing bowl and crumble up with your fingers.  In a separate smaller bowl, combine turmeric, paprika, garlic, kala namak, onion powder, mustard, salt, pepper, and almond milk.  Whisk together until smooth.

Pour seasoning mixture into bowl with tofu.  Using your hands or a fork, mash ingredients together until fully incorporated.  It will appear wet and mushy.

Preheat a pan over medium heat, add “butter” to melt and then tofu scramble.  Cook for about 8-10 minutes or until most of the almond milk has evaporated.  Add chopped spinach and sliced cherry tomatoes and cook a bit longer until heated through.  Serve immediately or refrigerate for breakfast throughout the week.