Using a towel (or board if preferred), make sure to press excess water from the tofu block before use
Heat the oil in a wok/frying pan on medium heat
Crumble the pressed tofu into the wok and stir intermittantly until it starts to brown (about 5 minutes)
Add the spices to the pan containing the tofu and mix until all the tofu is coated
In a saucepan, gently heat through the chopped tomatoes and add in the mixed herbs (stir intermittently whilst continuing to cook the tofu)
Add the chopped pepper and milk to the pan with the tofu and continue to stir until the liquid absorbs (about 5 minutes)
Add the spinach into the pan with the tofu scramble mix and cook on medium-high heat until wilted
Serve the tofu scramble ontop of the tomato base in a bowl and enjoy!
