Wrap your block of tofu in a few layers of paper towel, or a clean cloth towel, and gently squeeze some of the water out. Set aside.

In a skillet on medium heat, sauté the chopped onion in 1/3 of the avocado oil until the onion is soft and translucent.

Place the block of tofu in the skillet and crumble using a potato masher or fork until it’s the consistency of scrambled egg.

Drizzle with the rest of the oil and sprinkle with the dry seasonings, then gently stir to coat.

Cook the tofu over medium heat, stirring and folding occasionally until most of the liquid has evaporated.

Fold in the baby spinach, diced tomato and cheese and cook for an additional minute or until the spinach wilts and the cheese is melted.

Serve hot and store leftovers in the refrigerator for up to three days!