Scrambled Tofu

1. Pour off any excess water from the silken tofu.
2. Heat olive oil in a wok until it glides around the wok like water.
3. (optional) Add the mushrooms until they are coated in oil.  Fry for a minute until softened.
4. Add the carton of silken tofu to the wok and break up with a spatula into smaller pieces.
5. Add the turmeric and black salt.
6. Coat the tofu (& mushrooms) in the spices, heating it all through on a high heat for a couple of minutes until some of the water has evaporated, and the consistency is similar to scrambled eggs.

Serve on a slice of wholegrain bread topped with brown sauce. ketchup, salsa or whatever you enjoy.