Method

1. 1.

   Press the firm tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for a few minutes to drain off any liquid and firm up
   

2. 2.

   Put the sausages on the baking tray and cook in the oven for 20 minutes

3. 3.

   Blitz the silken tofu in the blender until smooth | Peel and grate the garlic | Trim and thinly slice the spring onions | Wash, dry and roughly chop the spinach | Crumble the pressed tofu into small pieces

4. 4.

   Heat the olive oil in the frying pan over a medium heat | Add some of the spring onions (saving a tablespoon of the green parts for garnish) and cook, stirring, for 30 seconds | Add the garlic and stir for a further 30 seconds | Turn the heat down, add the turmeric, black salt (if using) and soy sauce and stir to combine | Take the pan off the heat

5. 5.

   Take the sausages out of the oven and carefully cut them into small 1cm chunks | Put the pan back on the hob over a medium heat, add the sausage pieces and cook for 2–3 minutes, stirring, until the sausage starts to crisp up | Turn the heat down, add the blended silken tofu and stir until the silken tofu has taken on the colour of the turmeric and started to bubble | Crumble the firm tofu into the pan and fold it with the other ingredients for 2 minutes until it’s completely warmed through | Add the spinach and fold it into the sausage scramble | Taste and season to perfection with salt and pepper
   

6. 6.

   Toast the bread | Serve the scramble on the toast and garnish with the remaining spring onion