Heat olive oil and sesame oil in a small frying pan over medium-high heat. Add bell pepper, ginger and chilli, and cook, stirring frequently, 3 minutes, or until softened. Add spring onions and cook, stirring, 2 minutes, until softened.
Reduce heat to medium. Add tofu and soy sauce. With a wooden spoon, break up tofu into small pieces while gently mixing it with bell pepper mixture and cooking, 2 minutes, or until heated through and combined. Add chives and stir carefully to combine.
Spoon scrambled tofu on top of toasted wholegrain bread and serve hot.
Cook the tofu gently. If it is overcooked, it will weep liquid. You could add 1 diced small tomato with the spring onions if you like. You'll need about 3 spring onions to obtain 1/3 cup finely chopped spring onions.