Vegan Potato Spinach Tofu Scramble

2 red potatoes, peeled and sliced
2 tbsp olive oil
1 onion, sliced
1/2 tsp minced garlic
2 packages 12.3 oz firm silken tofu
5oz baby spinach
2 tbsp nutritional yeast
1/4 tsp onion powder
1/4 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp garlic salt
1/4 tsp kala namak (black salt)
freshly ground pepper

In a small pot, cook potatoes for 12 minutes. Bring potatoes to a boil and reduce heat to low. Drain.
In a skillet, heat olive oil over medium heat. Cook onion until translucent.  Add garlic and tofu, slicing and pressing it until scrambled. Stir in potatoes, spinach, nutritional yeast, and spices. Cook for 5-10 minutes until spinach is wilted. Sprinkle freshly ground pepper, stir and serve.