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In a food processor, combine spinach, tomato, bell pepper, onion and garlic, and pulse until finely chopped. This can be covered and refrigerated up to 1 day ahead.
Put vegetable mixture in a large skillet and bring to a simmer over medium-high heat.
Crumble in tofu and sprinkle with salt.
Cook, stirring and breaking up any large chunks of tofu, until most of the liquid has evaporated, about 8 minutes. Serve warm.