Cook beans and corn in a small saucepan of boiling water for 2 minutes; drain and rinse under cold water.
Place grated tofu, capsicum, green onions, curry powder, breadcrumbs and cooked beans and corn in a large bowl. Season with salt and pepper; mix well. Shape mixture evenly into 4 large patties, pressing firmly to ensure the mixture sticks together.
Pour enough oil into a large frying pan to make a depth of 5cm; heat oil over medium heat. Cook tofu patties for 2 to 3 minutes on each side or until golden.
Meanwhile, cut Turkish bread into 4 even sized pieces. Split each piece in half. Cook in a toaster or under grill until golden.
Place toasted bread bases on serving plates and spread some of the yogurt on top of each one. Top with some spinach leaves and cooked patties, adding a dollop of remaining yogurt on top.