Head olive oil in a skillet over medium heat. Saute the peppers. Then add in spinach to wilt.
Crumble tofu into skillet, stir to combine with the peppers and spinach.
Add in chili powder, garlic salt, salsa, cilantro and green onions. Stir to combine.
Once mixture is heated throughout, about 8-10 minutes scoop onto warm corn torillas.
Top with toppings and enjoy!