Heat the oil in a large pan over medium-high heat. Add the leeks and cook, stirring often, for about 10 minutes, until they start to brown.
Add the mushrooms and cook until they soften, about 5 more minutes.
Crumble the tofu into the pan along with the nutritional yeast, all-purpose seasoning mix, salt cumin, turmeric, black pepper, and red pepper flakes and kala namak, if using. Let cook for about 5 minutes, stirring often.
Add the spinach and cook a minute or two, until it wilts.
Serve hot, topped with chopped tomatoes and black olives.