Scrambled tofu with baby spinach

Heat 1 tsp olive oil in a wok. Stir-fry 1 shallot (thinly sliced) and ¼ capsicum (finely chopped) until tender. Add a pinch of curry powder. Add 125g firm silken tofu (drained) and ½ cup baby spinach leaves and stir-fry until tofu has broken up and spinach has wilted. Top 1 x 35g English muffin (split, toasted) with ¼ medium avocado (thinly sliced) and tofu mixture. Season with salt and pepper. Serve.