1. In a large nonstick skillet, heat oil over medium heat. Sauté shallots until slightly softened, about 1 minute, while stirring constantly. Add tofu and cook while stirring frequently until most of the moisture evaporates, 5 to 7 minutes. Mix in nutritional yeast, onion powder, garlic powder, turmeric, pepper, and 1/8 teaspoon salt. Cook while stirring constantly until the tofu is completely dry, 3 to 4 minutes.
2. Add spinach, almond milk, and vinegar to the tofu mixture. Cook, stirring occasionally, until the spinach wilts, about 3 minutes. Sprinkle with crushed red pepper (if using) and the remaining 1/8 teaspoon salt.