Start by pressing your extra-firm tofu to remove excess moisture. This ensures the tofu absorbs the flavors and achieves a better texture. Once pressed, use your hands to crumble the tofu into bite-sized pieces that resemble scrambled eggs. Finely dice your red onion and rinse the chickpeas thoroughly.

Heat the olive oil in a non-stick skillet over medium heat. Add the diced red onion and sauté for 3 to 4 minutes until it becomes translucent and slightly soft. Add the chickpeas to the pan and cook for another 2 minutes, lightly mashing a few with a fork to create varied textures.

Add the crumbled tofu to the skillet. Sprinkle the nutritional yeast, turmeric, garlic powder, and black salt over the mixture. Stir well to ensure the tofu is evenly coated and turns a vibrant yellow. Cook for 5 to 7 minutes, stirring occasionally, until the tofu is heated through and slightly browned on the edges.

Toss the fresh baby spinach into the pan. Stir constantly for about 1 minute until the spinach has just wilted. Remove the skillet from the heat immediately to prevent overcooking the greens. Transfer the scramble to a plate and top with fresh avocado if desired.