Heat 2 teasp avocado oil in a large non-stick pan on medium heat.

Add the minced garlic and saute for ~30 seconds.

Add the red onions, bell peppers, and mushrooms. Saute on medium-high heat, mixing frequently, until they just start to char slightly. When done, the veggies should still have a slight crunch to them. While the veggies are cooking, you can start to prepare the tofu by draining out the water.

Add 1 teasp Spicemode Curry Seasoning and cook for another 30 seconds. Set aside in a bowl.

Using a wet napkin, quickly wipe down the non-stick pan while it's still warm.

Cut the block of tofu in half. Place each half in 2 clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without completely breaking up the tofu).

Heat 2 teasp avocado oil in the same non-stick pan on medium-high heat.

Using your fingers, break apart the tofu into the pan so you get a nice scramble with lots of chunks. Mix and turn frequently until all the water is burned off, the tofu starts to get texture, and is lightly golden brown.

Add 1 teasp Spicemode Curry Seasoning and mix once more.

Once the tofu is done, immediately add in the sauteed veggies, mixed greens, 1 teasp Spicemode Curry Seasoning, and 1/2 teasp salt.

Combine and cook for another 1-2 minutes until all the greens have cooked down.

Season with additional salt and/or Spicemode Curry Seasoning if needed.