First, drain the tofu and press it for at least 15 minutes to remove any excess water.
Cut the tofu into thin slices and sprinkle cumin, coriander, turmeric, paprika, salt, and pepper on each side.
In a skillet, heat olive oil over medium-high heat and cook the tofu for 5 minutes on each side until golden brown.
In the same skillet, add onions, garlic, and ginger, and sauté until the onion is translucent.
Add the red and green bell pepper and sauté for 5 minutes.
Mix in the tofu and cook for an additional 2-3 minutes until all the vegetables are coated with spices.
Toast the bread slices and top them with fresh baby spinach.
Scoop the tofu mixture on one slice of bread and cover it with another slice. Add some vegan mayo on the top slice before assembling the sandwich.
