Lightly crumble the tofu with your hands into a bowl.
Slice the bok choi lengthwise in fours. Preheat a pan, add oil followed by garlic, spring onions, bok choi and tofu. Season with turmeric, salt, tamari, coconut sugar. Gently stir and cook until golden in colour. Add in veggie stock little by little and finish off by adding spinach, nutritional yeast and vegan butter.