Scrambled Tofu with Kale & Quinoa

1. Fill your kettle and boil it. Tip the quinoa into a sieve and rinse under cold water, stirring constantly. This helps to rinse off the soapy coating that can make the quinoa taste bitter. Tip the quinoa into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop a lid on the pan, bring to the boil and then turn the heat right down. Gently simmer the quinoa for 10-12 mins till the quinoa absorbs the water and becomes tender.

2. Peel and finely slice the red onion. Halve the red pepper, scoop out the seeds and white pith, then finely slice the pepper. Strip the soft kale leaves off their woody sprigs. Rinse the leaves, then finely shred them.

3. Warm a deep frying pan or wok over a medium-high heat. Add 1 tbsp oil and the red onion and pepper. Season with a pinch of salt. Frying, stirring often, for 8 mins till the onion and pepper are lightly coloured and tender.

4. When the veg have lightly browned, add the kale. Fry, stirring often, for 3-4 mins. The kale leaves will soften and turn dark green.

5. Add 1 tbsp each Thai red curry paste and Worcester sauce. Cook and stir for 1 min. Crumble in the breakfast scramble and fry, stirring, for 2-3 mins to warm it through.

6. The quinoa should be cooked by now. Drain off any excess water, then tip the quinoa into the pan. Stir together to mix well. Taste and add a pinch more salt, if you think it needs it. Divide the scramble between 2 warm plates or bowls and serve straight away.