Squeeze moisture out of tofu. Crumble tofu with a fork or grate it.
Heat 1 tbsp oil over medium heat. Add mustard seeds. When they start to sputter, add cumin seeds and curry leaves.
Add green chili and minced ginger. Stir for 2 minutes before adding onions. When the onions are translucent, add the ground spices: coriander, garam masala, red chili powder, black pepper, and turmeric.
Add bell pepper, tomato, and kala namak. Combine well until cooked. When the bell pepper is tender, add crumbled tofu. Combine well and cover for 3 minutes. When it's done, add spinach and let it wilt in the heat.
Serve it inside a kathi roll or on toast, possibly with avocado and cilantro chutney!
