Scrambled Tofu with Spinach and Whole Wheat English Muffin

Ingredients

• firm tofu 150 g
• fresh spinach 1 cup
• olive oil 1 tbsp
• whole wheat English muffin 1 piece
• nutritional yeast 1 tbsp
• turmeric 1/4 tsp
• black pepper to taste

Method

1. Prepare the tofu. Remove the tofu from its packaging and drain the liquid. Place the tofu block between paper towels or a clean kitchen towel and press gently to remove excess moisture. Then crumble the tofu into small pieces using your hands or a fork.
   Tip: Pressing the tofu well helps it absorb flavors better and improves texture.
2. Prepare the spinach. Wash the fresh spinach thoroughly under cold running water to remove any dirt. Drain well and roughly chop if the leaves are large.
   Tip: Removing excess water from spinach prevents the scramble from becoming watery.
3. Heat the pan and add olive oil. Place a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of olive oil and let it warm up for about 30 seconds.
   Tip: Use medium heat to avoid burning the oil.
4. Cook the tofu scramble. Add the crumbled tofu to the pan. Stir frequently and cook for about 3 minutes until it starts to warm through. Sprinkle in the turmeric and nutritional yeast evenly over the tofu. Continue stirring to combine and cook for another 2 minutes until the tofu is lightly golden and fragrant.
   Tip: Turmeric gives the tofu a nice yellow color resembling scrambled eggs.
5. Add spinach and season. Add the chopped spinach to the pan with the tofu. Stir well to combine and cook for 1-2 minutes until the spinach wilts but remains bright green. Season with freshly ground black pepper to taste. Stir once more and remove from heat.
   Tip: Cook spinach just until wilted to retain nutrients and vibrant color.
6. Toast the English muffin. While cooking the tofu and spinach, split the whole wheat English muffin in half and toast it in a toaster or on a dry skillet until golden and crisp.
   Tip: Toasting adds a nice crunch and warmth to the muffin.
7. Serve. Place the toasted English muffin halves on a plate and spoon the scrambled tofu and spinach mixture on top or alongside. Enjoy immediately while warm.
   Tip: You can add extra black pepper or a dash of hot sauce if desired.

Pro tips

• Press tofu well to improve texture and flavor absorption.
• Cook spinach just until wilted to keep its bright color and nutrients.