Drain Silken Tofu in a colander or pour off excess water. Cut Smoked Tofu into cubes. Cut spring leeks into rounds and mushrooms into thick slices. Heat oil in a frying pan. Fry mushrooms and Smoked Tofu for about 3 minutes until golden brown and crispy. Add spring leeks and fry for another minute.
Place Silken Tofu, salt, pepper and turmeric powder in a bowl and mix until smooth. Add to the frying pan and gently stir at medium temperature for 2-3 minutes.
Arrange each slice of bread on a separate plate or board and top with scrambled tofu. Garnish with radishes, cherry tomatoes and fresh herbs. Sprinkle with flaked sea salt and coarsely ground pepper.