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PdfMicrowave baby potatoes for 3–4 minutes until soft. Chop into bite-size pieces.
Heat olive oil in a nonstick skillet over medium heat. Add crumbled tofu, turmeric, salt, pepper, and any optional spices. Cook for 5–7 minutes until lightly golden.
Stir in the chopped potatoes and let them brown for 2–3 minutes.
Beat the eggs in a small bowl. Pour into the pan and gently stir until softly set.
Stir in the spinach and cook just until wilted (30–60 seconds).
Adjust seasoning and serve hot.