Greek-style Scrambled Tofu with Tomatoes and Whole Wheat English Muffin

Ingredients

• firm tofu 150 g
• cherry tomatoes 1/2 cup
• olive oil 1 tsp
• whole wheat English muffin halves 2 halves
• spinach leaves 1/2 cup

Method

1. Prepare the tofu. Drain the tofu and press it gently between paper towels or a clean kitchen towel to remove excess moisture. Then crumble the tofu into small, bite-sized pieces using your hands or a fork.
   Tip: Pressing the tofu well helps it absorb flavors better and improves the texture.
2. Prepare the vegetables. Wash the cherry tomatoes and spinach leaves thoroughly. Cut the cherry tomatoes in half and roughly chop the spinach leaves if they are large.
   Tip: Halving the tomatoes helps them cook faster and release their juices.
3. Cook the tofu scramble. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the crumbled tofu and sauté for 3 minutes, stirring gently. Then add the halved cherry tomatoes and spinach leaves. Cook for another 4-5 minutes, stirring occasionally, until the spinach wilts and the tomatoes soften. Season with salt and pepper to taste.
   Tip: Keep stirring gently to prevent the tofu from sticking and to evenly cook the vegetables.
4. Toast the English muffins. While the tofu scramble is cooking, toast the two whole wheat English muffin halves until golden brown. You can use a toaster or a dry skillet on medium heat.
   Tip: Toast them just before serving to keep them crisp.
5. Serve the dish. Plate the tofu scramble alongside the toasted English muffin halves. Optionally, add a few fresh spinach leaves on the side for extra freshness.
   Tip: Enjoy immediately while warm for the best flavor and texture.

Pro tips

• Press tofu well to achieve a firmer texture and better flavor absorption.
• Use a non-stick skillet to prevent tofu from sticking and breaking apart.