Heat the oil in a frying pan over a medium heat and, when hot, sprinkle in the spring onions, mushrooms, tofu and herbs.

With a spatula, fry the tofu until it looks dry, like scrambled eggs.

Season with salt and pepper to taste.

In the meantime, toast the bread, then rub with the cut garlic clove.

Drizzle over the truffle oil or paste.

Serve both together, with the shredded basil as a garnish, and, if you like, a couple of turns of fresh black pepper from the mill.