Scrambled tofu with baby spinach
2 tsp, or canola oil
2 individual, thinly sliced
½ small, finely chopped
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
½ medium, thinly sliced
- 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.