Fill and boil your kettle. Tip the quinoa into a sieve and rinse with cold water for 1-2 mins (this helps to wash off the soapy coating that can make the quinoa taste bitter). Tip the quinoa into a small pan and add 300ml hot water from the kettle and a pinch of salt. Cover, bring to the boil, then turn the heat down to low and gently simmer for 12-15 mins till the quinoa has absorbed the water and become tender. Take off the heat and let the quinoa sit in the pan for 2-3 mins to steam.

Meanwhile, add 1 tbsp hoisin sauce to a mixing bowl. Add the tamari and stir to mix. Drain the tofu, chop it into bite-size chunks, and add them to the bowl. Gently stir to coat the tofu. Set aside to marinate for 5 mins.

Peel and finely chop the garlic. Trim, peel and slice the carrots into batons. Trim the dry ends off the cavolo nero, then finely slice the leaves. Tear the mushrooms into bite-sized chunks.

Crack the eggs into a bowl and whisk with a pinch of salt to combine. Warm a deep frying pan or wok on a medium heat for 2 mins. Add ½ tbsp oil and the beaten eggs. Swirl to coat the base of the pan, then fry for 2 mins, gently pulling the edge of the omelette into the middle of the pan and swirling the pan to move any uncooked egg around the pan. The omelette should be set and dry looking. Slide it out of the pan onto a plate or board.

Turn the heat under the pan up. Add ½ tbsp oil and the garlic. Sizzle for a few secs, then add the tofu, leaving any marinade in the dish for later. Stir fry for 3-4 mins till dark brown.

Add the carrots, mushrooms and cavolo nero to the pan. Stir fry for 4-5 mins till the veg is just cooked but still has plenty of bite. While the veg fry, roughly chop the omelette.

Add any marinade from the bowl to the pan, along with the quinoa and chopped omelette. Stir fry for 1-2 mins. Taste and add a pinch of salt if you think it needs it, then divide the stir-fry between 2 warm bowls and serve.