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Tofoo Scramble English Muffins

  • Serves: 2 people
  • Prep: 5 mins
  • Cooking: 10 mins
Get started


  1. 1 pack Naked Tofoo
  2. 1 tbsp olive oil
  3. 100g baby spinach
  4. 200g cherry tomatoes
  5. 2 tsp English mustard
  6. 2 English muffins

Get started

  1. Crumble the Tofoo into a bowl until is resembles scrambled egg.
  2. Heat a frying pan and add the olive oil.
  3. Add the Tofoo to the pan and fry until lightly golden, stirring occasionally.
  4. Add the spinach and stir.
  5. Cut the tomatoes into quarters and add to the pan stirring well cooking until warmed through.
  6. Cut the muffins into halves and toast then spread with the English mustard.
  7. Serve the Tofoo scramble on top of the muffins.