1. Start by smashing your avocado until creamy, then adding in the lemon juice, red onion and s&p to taste
2. Crumble the tofu and add to an oiled pan on medium heat
3. Add in the turmeric, spices, sea salt and milk and combine
4. Let it sit in the pan until it has reached your desired heat
5. Add half of the avocado mixture on a toast, then add half of the scramble
6. Serve with fresh chopped parsley and chili flakes

How to store? Store the egg scramble in a sealed container in the fridge for up to 3 days.