Scrambled tofu with baby spinach
6
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
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 tofu
250 g, firm variety, drained, dried with paper towel
Baby spinach
30 g, (1 cup)
Wholemeal English muffin
2 individual, (2x65g) split, toasted
Avocado
½ medium, thinly sliced
Instructions
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.
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