Line a baking sheet with paper towels.
Crumble tofu into 1-inch pieces onto the paper towels. Spread into an even layer and allow to drain for 15 minutes. Press with more paper towels before cooking.
Heat a 12-inch nonstick frying pan over medium heat.
Add olive oil and once hot and shimmering, add the garlic and onion. Saute for 30 seconds.
Add the bell pepper and saute for 2 minutes.
Add the spinach and saute until wilted, 2 minutes.
Add in drained tofu, salt, turmeric, and black pepper, stir to combine.
Cook and stir until tofu is hot and evenly coated in the seasoning mix, 3 minutes.
The tofu can be broken up more when cooking to create smaller pieces.
Taste and season with more salt and pepper as desired.
Top with avocado and parsley.