Scrambled tofu on toast with tomatoes & spinach

Unlike scrambled eggs, where low and slow is best, you want to cook your tofu on a galloping heat. It tastes all the better if it gets a little colour in the pan.
Far from being strong and pungent, black garlic has a deep, savoury taste. If you want to mimic real scrambled egg, you can also use black salt; it isn’t always easy to find, but has a sulphurous, eggy taste to it.