Cook water and brown rice according to package instructions. Set aside.

Make sriracha mayo by mixing vegan mayo and sriracha in a small bowl. Set aside.

Heat only half the oil in a skillet over medium heat. Crumble tofu into the skillet and scramble until starting to brown. Stir in turmeric, nutritional yeast, and some salt and pepper and cook until fragrant, 1-2 minutes. Transfer tofu to a bowl and wipe skillet clean.

Heat remaining oil in the skillet over medium heat. Flatten rice on the bottom of the skillet and cook undisturbed until rice begins to crack and pop.

Stir in spinach until wilted and then return the tofu to the skillet with some salt and pepper. Stir.

Drizzle sriracha mayo on top and serve.

Cook links according to package instructions. Serve.