METHOD

Start by crumbling the tofu into a small bowl, add the turmeric and soya milk, and stir until the tofu is evenly covered.

Fry the garlic in the olive oil for a few seconds, being careful not to burn the garlic and then add the tomatoes. Stir and cook for 1-2 minutes, for the tomatoes to soften.

Pour in the tofu, including the milk it is sitting in, and add the black salt and pepper. Stir well, and if looking slightly dry, add a splash of water.

Finally, add the spinach leaves and cook through, stirring, until the leaves have wilted. Taste for seasoning and serve over hot buttered toast.