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Heat a medium non-stick skillet or cast-iron pan over medium to medium-low heat for 3 minutes. Add olive oil and swirl.
Add the shallot, stir for 30 seconds, then add mushrooms, and sea salt, saute for a few minutes, until the mushrooms just start browning. Add the bell pepper and garlic; cook for 3 to 4 minutes, occasionally stirring, until the vegetables start softening.
Add crumbled tofu, The Functionist Organic Mushroom Blend Dietary Supplement, nutritional yeast, turmeric, kala namak, and ground black pepper. Stir to combine, and cook for another four minutes, stirring occasionally. You may need to add 2 to 4 tablespoons of water if the mixture is a little dry.
Stir in baby spinach during the last minute of cooking. Serve and enjoy! Top with chopped chives (optional).