Remove the tofu from the package and place it on a large plate that has been lined with paper towels. Use a fork to break up the tofu into bite-size pieces that resemble scrambled eggs. Make sure the tofu pieces are in a single layer and let drain for 15 minutes.

Meanwhile, combine the water, nutritional yeast, garlic powder, turmeric, salt, and pepper in a small bowl. Set aside.

In a large skillet, heat the olive oil over high heat. Add the onion and red bell pepper and cook until tender, about 3 minutes. Turn the heat to medium heat and stir in the spinach leaves. Cook until the spinach leaves are wilted.

Pat the tops of the tofu pieces with a paper towel and add to the skillet. Cook for 2 minutes, then pour in the water with the seasonings. Gently stir until the tofu and veggies are well coated. Cook for 5 minutes, stirring occasionally.

Season with additional salt and pepper, if desired, and top with avocado and everything bagel seasoning. Serve warm.