Heat the tbsp of oil in a large pan over medium heat. Add the garlic and onions and saute until translucent.
Add the spinach to the pan and cover, stirring occasionally, until wilted. Remove from heat and drain in a strainer.
Add the spinach mixture, tofu, salt, pepper, oregano and lemon juice to a mixing bowl. Toss to blend evenly.
Heat the rest of the oil in a small sauce pan over medium heat for a few minutes. Remove from heat.
On a dry cutting board lay down the first piece of phyllo dough. Lightly brush with a little oil and fold in half lengthwise. Place a spoonful (about 2 tbsp) of the mixture onto the bottom section of the dough. Take the bottom left corner and fold it over the mixture, mooshing it to make it line up with the edges of the dough. Make sure to keep a little bit of space between the mixture and the edge of the dough.
Brush the part of the dough that is folded over the mixture with oil, and fold that section over again, the way you would fold a flag, so it makes a triangle. Keep brushing the dough lightly with oil before every fold and at the end to get the remaining edges to stick to the triangle. When you are done, you should have a 4ish inch long triangle pocket. Place on a cookie sheet and poke once with a fork to let steam out.
Repeat this with the sheet of phyllo dough until all of the mixture is used up.
Cook in a 425F oven for 10-20 minutes, until golden brown and flaky all over.
If you would like a dipping sauce for the spanakopita, whisk the juice of 2 lemons into a bowl with 1/2 c olive oil and add some minced garlic.