Kimchi tofu scramble is another way to enjoy your kimchi for breakfast, lunch or dinner. So easy and delicious!
To Serve, optional
Open and drain tofu. No need to press the tofu.
In a large wok or 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.
If making optional tacos, heat the tortillas. I like to heat mine carefully over a gas burner until lightly charred in spots. Use your preferred method. Layer 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.
Store: Leftovers can be stored in the refrigerator for up to 4 days, in a covered container.
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.
Keywords: kimchi tofu scramble, tofu scramble recipe