In almond oil gently fry the garlic and add baby tomatoes, following by greens. Season with salt, pepper, a pinch of cayenne, 1 of tsp paprika and 1 tsp of mixed herbs. Cook just till greens are wilted.
Transfer them to the separate plate and in the same pan start smashing tofu into bite-size pieces. Add salt, pepper, and turmeric, continue mixing and breaking some bigger pieces of tofu with your wooden spoon and follow with the rest of spices, squeeze the wedge of the lemon over.
Gradually add your plat based milk till you get a creamier consistency.
Lastly, sprinkle nutritional yeast over and serve on top of wilted greens.