Heat 4 Tsp of water in a skillet. Chop onion, peppers, and spinach.
Sauté onions, peppers, and spinach for approximately 8 mins until slightly brown, adding water if need be, to keep from burning/sticking to the pan. Keep a close eye.
Add tofu-either break the block into small bite-size pieces, or place in a bowl, and separate with a fork, then add. Heat for 8 mins. Sprinkle the seasonings and Nooch. Top with grated plant-based cheese. Cover with lid for 4 mins or until melty. Toast the bread. Add Miyoko’s butter, spread. Top the scramble on the toast, add tomato and avocado. Serve warm. Garnish with salsa if you prefer. Enjoy!