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Photo of Scrambled tofu with baby spinach by WW

Scrambled tofu with baby spinach

5 - 7
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
Shake up your breakfast with scrambled tofu. Pile all on top of English muffins for a delicious brekkie in just 15 minutes.


Sunflower oil

2 tsp, or canola oil

Green shallot(s)

2 individual, thinly sliced

Red capsicum

½ small, finely chopped

Curry powder

¼ tsp, (pinch)

Silken tofu

250 g, firm variety, drained, dried with paper towel

Baby spinach leaves

30 g, (1 cup)

Wholemeal English muffin

2 individual, (2x65g) split, toasted


½ medium, thinly sliced


  1. Heat a wok over medium heat. Add oil and heat for 20 seconds. Stir-fry shallots and capsicum for 2 minutes or until tender. Stir in curry powder. Add tofu and spinach and stir-fry for 1 minute or until tofu has broken up into curds (resembling scrambled eggs) and spinach has wilted.
  2. Top muffins with avocado and tofu mixture. Season with pepper to serve.


TIP: Sprinkle leftover avocado with lemon juice to stop it going brown and use it as a tasty alternative to butter on bread.