Prepare the tofu: Remove the tofu from its packaging and pat it dry. Use your hands to crumble it into uneven, bite-sized pieces — aim for a mix of larger chunks and smaller crumbs. You want the texture to feel rough and irregular, not uniform. Set aside.

Sweat the aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and cook for 3-4 minutes until it turns translucent and fragrant. You'll know it's ready when the edges begin to catch a pale gold colour and the kitchen smells sweet and savoury.

Cook the vegetables: Add the garlic, bell pepper, and sliced mushrooms. Stir everything together and cook for another 5 minutes. The mushrooms should release their liquid, then reabsorb it — you'll see the pan go from wet to dry, and the mushrooms will take on a glossy, browned appearance.

Add the tofu and chickpeas: Tip the crumbled tofu and drained chickpeas into the pan. Stir to combine, then let everything cook undisturbed for 2 minutes. You should hear a gentle sizzle — that's the sound of moisture evaporating and the tofu beginning to brown.

Season the scramble: Sprinkle over the turmeric, smoked paprika, black salt (if using), and nutritional yeast. Stir vigorously until all the tofu is coated in a deep golden-yellow colour. The aroma at this stage is rich, savoury, and slightly nutty from the yeast.

Deglaze with stock: Pour in the vegetable stock and stir. Let the mixture simmer for 3-4 minutes, stirring occasionally. The liquid will reduce, and the scramble will become creamy but not wet. You're looking for a texture that holds together when pressed but still has visible crumbles.

Finish with greens: If using spinach, add it now and stir until it wilts — about 1 minute. The bright green against the golden scramble is visually stunning. Taste and adjust salt and pepper as needed.

Rest before serving: Remove the pan from the heat and let the scramble sit for 2-3 minutes. This allows the flavours to meld and the texture to settle. I make this at least once a week — it's become a family favourite.