Prep the tofu by draining it and give it a quick squeeze with your hands over the sink, just to get some of the liquid out. No need to do a full press. Place the tofu in a bowl and break it up a little bit with a fork. Then set aside.
Heat the cooking oil over medium heat in a skillet. Add the garlic and cook until fragrant, about a minute. Then add the mushrooms, red pepper and onion if using. Cook, stirring occasionally for five minutes.
Add the tofu to the skillet and break it up more with your spatula until it looks like a scramble. Add the curry, turmeric, cumin, salt and pepper. Stir thoroughly to combine. Let the mixture cook for about seven minutes, stirring occasionally.
Turn the heat off and fold in the chopped greens and cilantro. To assemble, simply divide the scramble into three meal prep containers. Let cool for 20-30 minutes before covering and placing in the fridge.