Place tofu in a sieve with several sheets of paper towel. Cover with more paper towel and press firmly to extract excess liquid. Once most liquid has been removed, tip tofu into a bowl and break into chunks with a fork.
Heat oil in a large pan and cook the onion and capsicum for 3 - 5 minutes.
Add baby spinach, toss to combine then empty pan into a bowl.
Return the pan to medium heat and add the tofu. Saute for 2 - 3 minutes.
Add sauce, gently stir and allow to cook for 5 minutes.
Return the cooked veges to the pan and lightly toss. Serve immediately as is or with your choice of sides.
Credit: adapted with thanks from https://minimalistbaker.com/southwest-tofu-scramble/