Slice a block of tofu into “finger”-sized pieces.

Press the tofu between clean dish towels and place a cutting board or pan on top to remove excess moisture.

Transfer the tofu to a mixing bowl and toss with 1 tablespoon of extra virgin olive oil (EVOO) and ¼ cup of low sodium fajita seasoning.

Arrange the tofu on a parchment-lined baking sheet.

Bake at 400°F for 25 minutes, or air fry/use the convection setting at 375°F for about 20 minutes, until lightly crisped and heated through.

To save time, use a large bag of frozen sliced peppers and onions.

Spread them on a separate parchment-lined baking sheet (keeping them separate prevents excess liquid from making the tofu soggy).

Bake alongside the tofu, or sauté on the stovetop until soft and slightly browned.

Roughly chop the fresh spinach and place it in a large bowl.

In a small bowl, stir together the Greek yogurt, taco sauce, and EVOO until smooth.

Drizzle the dressing over the chopped spinach and toss to coat evenly.

Top the spinach with the warm tofu, peppers, and onions.

Enjoy immediately, or pack it up for a satisfying, heart-healthy lunch!