Vegan full English breakfast with tofu scramble

Preheat the oven to 190°C/375°F.
Peel the onion and garlic.
Dice the onion and chop the garlic. Keep 1 half of the onion and 2 cloves of garlic seperate for the tofu, and the other half and 2 cloves separate for the mushrooms.
Slice the mushrooms as well.
Carefully open the pack of tofu, put some paper towels on top and turn the package over so the excess liquid can drain out of the package.

Put some baking paper on an oven tray and put the cherry tomatoes on there. Drizzle with some olive oil and add a pinch of salt and pepper.
When the oven is warm, put the tray in the oven.

Heat up a pan and add a bit of oil. Cook the vegan sausages according to the package instructions. Then put them in an oven dish and put the dish in the bottom of the oven to keep the sausages warm.
In the same pan, cook the potatoe item of your choice according to package instructions. This can either be hash browns, or smileys, or some other potato item! Put them in the oven dish in the oven as well.

In the same pan again, sauté half the onion and 2 of the garlic cloves until the onion is translucent. Then add in the mushrooms and sauté until the mushrooms are cooked and browned. Add the spinach, and a pinch of salt and pepper. Sauté until the spinach is soft.
In the meantime, slowly heat up the beans, and toast the bread.

Then sauté the other half onion, and garlic cloves until the onion is translucent.
Add the turmeric and mix together. Then add in the tofu and carefully break apart the tofu until it resembles scrambled eggs.
Add the black salt (kala namak) and mix together.
Add some freshly cracked pepper.
I like to sprinkle on a bit more of the black salt when it's on the plate.

Serve it by putting a bit of everything on two plates!