To make the sauce, combine the flour, spices, yeast and salt in a medium saucepan over low to medium heat.
Slowly add the milk, whisking constantly.
Add the stock while whisking.
Continue whisking until the sauce begins to thicken. Turn the heat to low and add the dijon mustard and butter, stirring to combine.
With the heat as low as possible, cook the sauce for 5 minutes, whisking often.
Meanwhile to make the scrambled tofu, heat the butter and oil in a large fry pan. Add the onions and garlic with a pinch of salt and sauté until the onion is browned slightly.
Add the peppers and/or jalapeños and cook for one minute.
Crumble the tofu in to the pan and pan fry, without stirring until one side of the tofu is lightly toasted. Remove any excess liquid with a spoon.
To serve, gently fold the tofu through the reserved sauce and add fresh herbs. If you find the sauce is quite thick, add a spoon of water and stir through before folding the tofu through.
Serve with toast and a wedge of lemon