Prepare the tofu marinade by mixing all the ingredients together in a bowl (coconut aminos, apple cider vinegar, nutritional yeast, almond milk, turmeric, paprika, salt and pepper).
Squeeze the liquid from the tofu (I like to put it in a muslin cloth) but just enough so it doesn’t become a paste and can be broken into chunks. Crumble into the marinade. Leave to soak for at least 5 minutes, or overnight.
Preheat the oven to 400F / 200C / 180C fan.
Place the tomatoes on a non stick baking tray lined with greaseproof paper. Toss the tomatoes with the olive oil, balsamic, thyme and salt. Option to slice the tomatoes in half for more of a juicy slow roasted feel!
Bake in the oven for 20 – 25 minutes until soft and slightly caramelised.
Add the olive oil or coconut oil to a non-stick pan. Fry the onion for 2 – 3 minutes on a medium heat until soft. Add the garlic for 30 seconds and then the tofu and cook for 3 – 4 minutes. Add your choice of greens for 1 more minute.
Serve the vegan tofu scramble in a bowl and top with roasted tomatoes, avocado, sesame seeds and a pinch of black pepper.