Now that kimchi has been added to the recipe collection, it’s time to experiment with this spicy, tangy mixture. What better way than to add this spiciness to a tofu scramble. Tofu at times can use a little help, kimchi is a perfect addition and will whip that tofu into shape. This is my vegan version of a recipe I saw for a kimchi scramble using eggs. My tofu interpretation came out amazing and I’m very happy with the results. If you’re a kimchi lover and tofu appreciator, than I think you’ll agree! I first made this recipe using spinach (which tasted great, of course!) but ultimately decided to use kale here as we try to use the most nutrient dense foods possible whenever we can. I loved the kale, it cooks down beautifully adding a nice pop of green to the scramble. I’ve kept the seasoning super simple, it doesn’t need much as the kimchi will shine through. Best to use your most fermented batch of kimchi, the ripened flavors will work best when cooking with kimchi. These tacos can be eaten any time of day. It pairs great with green tea. If having these for lunch or dinner and you’re a beer drinker, I think an Asian or Mexican beer would be great too. Beers like Kirin Ichiban, Sapporo, Corona and Dos Esquis are vegan friendly. To see if your favorite beer or alcohol is vegen, check this great guide: Barnivore. Whatever your drink of choice is, you’re going to love every bite of these kimchi tacos!
All cooked and ready to go. I could eat it just like you see it above…so good! But we’re making tacos here, so fill your warmed tortillas (I used corn), you may like to use two if your mixture is very wet. Top with cilantro sprigs, scallions, sesame seeds and a squeeze of lime. Enjoy to the fullest!
KIMCHI TOFU SCRAMBLE TACOS
- 1 tablespoon sesame seed oil, optional
- 1 block (14 – 16 oz) organic tofu, firm or extra-firm
- 4-5 large leaves of kale, center stem removed and julienned
- 3 scallions, sliced (divided)
- 1-2 tablespoons tamari
- 1/2 teaspoon garlic powder
- 1-2 tablespoons nutritional yeast, optional
- 1 cup kimchi
- cilantro sprigs, for garnish
- sesame seeds (toasted, black or white), for garnish
- lime wedges, to serve
- 6 corn or flour tortillas, to serve
Measure out 1 cup kimchi and let come to room temp.Open and drain tofu. You may like to give it a quick press to remove moisture if not using a vacuum packed brand.
In a large wok/skillet, heat oil over medium high heat. Add tofu, crumbling between your fingers, cook, stirring occasionally, for about 2 -3 minutes. Turn heat to medium, carefully add tamari and garlic powder, give a good stir. Add kale and 2/3 – 3/4 of the scallions, cook, stirring occasionally until kale becomes soft and wilts, cover partially to help with the process, about 5 – 7 minutes. Lastly, add the nutritional yeast and kimchi, mix and cook just until kimchi has warmed through, about 1 minute or so. We don’t want to overcook the kimchi or it will destroy some of the health benefits of the probiotics.
Heat your tortillas. I like to heat mine carefully over a gas burner until lightly charred in spots. Use your preferred method.
Layer your tortillas with the scramble mixture, add a few sprigs of cilantro, some of the reserved scallions, a sprinkle of sesame seeds and a squeeze of lime.
Use spinach in place of kale.
>Use ripened kimchi, the flavors will be more pronounced. You may prefer fresher kimchi, in which case use your favorite.You may like to chop your kimchi a bit before adding it to the tofu. I kept it as it was but it’s an option.