Instructions:
1. Heat safflower oil in a large skillet over medium heat. Add the diced red onion and sauté for 2-3 minutes until translucent. Crumble tempeh into the skillet and cook for 5 minutes, stirring occasionally, until lightly browned. Add the diced yellow and green peppers to the skillet and cook for an additional 3-4 minutes, until the peppers are slightly softened.

2. Stir in the minced garlic, Old Bay, and nutritional yeast. Cook for another minute to allow the flavors to meld.

3. Create a well in the center of the skillet and add the vegan eggs. Scramble the eggs within the well until almost cooked through (about 2 minutes). Add the baby spinach and stir everything together in the skillet, incorporating the spinach. Cook for another minute or until the spinach is wilted.

4. Remove the skillet from heat.

5. Serve the tempeh breakfast scramble hot and, if desired, top with sliced avocado, fresh cilantro, and a drizzle of hot sauce.