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    Tofoo Scramble English Muffins

    Here’s a tasty recipe Tofoo Scramble recipe that’s quick to make and sure to be a hit.

    Serves 2

    Prep 5 min

    Cooking 10 min

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    Ingredients

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    1 Pack Naked Tofoo
    1 tbsp Olive oil
    100g Baby spinach
    200g Cherry tomatoes
    2 tbsp English mustard (Optional for weaning)
    2 English muffins

    Directions

    1.

    Crumble

    Crumble the Tofoo into a bowl until it resembles scrambled egg.
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    2.

    Heat

    Heat a frying pan and add the olive oil.
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    3.

    Fry

    Add the Tofoo to the pan and fry until lightly golden, stirring occasionally.
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    4.

    Mix

    Add the spinach and stir.
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    5.

    Combine

    Cut the tomatoes into quarters and add to the pan, stirring well until warmed through.
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    6.

    Chop and add

    Cut the tomatoes into quarters and add to the pan, stirring well until warmed through.
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    7.

    Toast

    Cut the muffins into halves and toast, then spread with English mustard if using.
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    8.

    Serve

    Serve the Tofoo scramble on top of the muffins.
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    Notes

    Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform

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