1: Heat the olive oil in a non-stick frying pan. Add the onion and sauté for 3–4 minutes, then toss in the peppers and cook for a further 4 minutes.

2: Add the courgette and mushrooms to the pan and cook for 2–3 minutes until slightly softened.

3: Sprinkle in the turmeric and roughly crumble the tofu into the pan. Add the butter, stir well and cook until gently warmed through. If it seems a little dry, add a dash of water.

4: Stir through the spinach and liquid aminos and cook briefly, until the spinach wilts. Taste and adjust the seasoning, adding salt and pepper as needed.

5: Serve the scrambled tofu on warmed plates, with buttered toast.