Drain and press tofu to remove extra liquid. Crumble; set aside.
In a medium skillet over medium heat, sauté onion and bell pepper in oil until tender, 5-7 minutes.
Add spinach, garlic, salt and pepper. Stir to combine.
Add tofu; cook and stir until heated through. Sprinkle cheese over the top. Serve hot.
Refrigerate leftovers within 2 hours.