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Photo of Scrambled tofu with baby spinach by WW

Scrambled tofu with baby spinach

9
8
8
SmartPoints® value per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
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)

Tofu, firm

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

  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.

Notes

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

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