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Combine the tofu, turmeric, ¼ teaspoon salt, ½ teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes.
Add the spinach, lemon juice and ½ teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper.