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This speedy supper will have you scrambling to the table to get stuck in. Made with a mix of leafy green kale, sweet red pepper and quinoa tumbled with scrambled tofu and Thai red curry paste, it's a quick dish with a tasty kick.
Prep: 5 mins | Cook: 15 mins
A very deceptive recipe as quite delicious! Made it in desperation one day with what was left in the fridge. Did not use breakfast scramble, just broke up a block of the wonderful Clearspot firm tofu (after drying wrapped in paper towel and a tea towel and pressed a while, as usually do). Any type of curry paste will do, but it does need to be a very good and tasty one .