Scrambled tofu with baby spinach

Name: Scrambled tofu with baby spinach
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 tsp Sunflower oil or canola oil; 2 individual Green shallot(s) thinly sliced; 0.5 small Red capsicum finely chopped; 0.25 tsp Curry powder (pinch); 250 g Silken firm tofu drained, dried with paper towel; 30 g Baby spinach leaves (1 cup); 2 individual Wholemeal English muffin (2x65g) split, toasted; 0.5 medium Avocado thinly sliced

5 - 7

PersonalPoints™ per serving

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

Difficulty

Moderate

Shake up your breakfast with scrambled tofu. Pile all on top of English muffins for a delicious brekkie in just 15 minutes.

Ingredients

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 firm tofu

250 g, drained, dried with paper towel

Baby spinach leaves

30 g, (1 cup)

Wholemeal English muffin

2 individual, (2x65g) split, toasted

Avocado

½ medium, thinly sliced

Instructions

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.
Top muffins with avocado and tofu mixture. Season with pepper to serve.

Notes

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

Scrambled tofu with baby spinach

Ingredients

Instructions

Notes

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