Start by pressing the tofu if you haven't already. I use a tofu press to make pressing and cleanup super easy - or you can wrap the tofu in several clean towels and stack flat, heavy objects on top of it.
Before getting started with cooking, whip up the scramble sauce by stirring together all of the sauce ingredients in a bowl with a fork or whisk until smooth. Add more capers and salt to taste.
Warm the olive oil in a large skillet over medium heat. Add the bell pepper, the white parts from the scallions, and a pinch of salt, and stir to combine. Continue cooking, stirring frequently, for about 5 minutes or until the bell pepper is softened and lightly browned.
Add the garlic powder and black pepper and stir, cooking for about 30 more seconds until fragrant.
Reduce the heat to medium-low. Take the pressed tofu and use your hands to crumble it into the skillet in pieces. (You can always break it into even smaller pieces as you cook it). Stir well, and cook for 3-5 minutes, stirring occasionally (and taking care to scrape around the bottom and sides of the pan to loosen any browned tofu bits), or until the tofu has dried out a little bit.
Add the mixed sauce, and stir to combine. Then add the spinach, and green parts of the scallions, and continue to cook until the spinach has wilted to your desired level of cooking, stirring frequently.
Season with salt and pepper to taste (I use plenty of salt in this dish). Fold in the fresh parsley and serve hot, with toast or other accompaniments as desired.
OTHER GREEN ADD-INS: Edamame (add at the end); jalapeno (dice and cook with the bell pepper); kale or other hearty greens (chop and add after the bell pepper); zucchini (dice and cook with the bell pepper).LEFTOVERS: This is best served fresh. The leftovers can get a bit soggy, but if you store them in the fridge and reheat them in a skillet (rather than the microwave), they're pretty decent.