In a pan over medium heat, heat up one tablespoon of olive oil and sauté onions for about 2 minutes, or until translucent. Add the peppers and stir for another minute. Add the mushroom and spinach, sauté for another minute Season with salt and pepper. Turn off the heat and place the vegetables in a separate plate or bowl. Set aside and let cool.
Add the other tablespoon of olive oil to the pan and turn the burner to high heat. Add the tofu and mix around. Pour off any excess water in the pan. Add the vegetables and stir. Use a spatula and press down the tofu to make an omelette shape. Serve warm for breakfast or brunch with hot salsa.