Tofoo Scramble English Muffins
WeaningWorld
April 13, 2021
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
Adjust Servings
| 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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