Kimchi
Tofu Scramble highlights lumps of delicate tofu mixed with kimchi, kale and
green onions for a tart flavor filled, solid vegetarian breakfast, lunch or
supper! It's speedy, simple and prepared quickly!
Presently
that kimchi has been added to the formula assortment, it's an ideal opportunity
to try different things with this zesty, tart blend.
What's
more, what preferable approach to utilize it over to make a kimchi tofu
scramble. Tofu now and again can utilize a little assistance, and kimchi is an
ideal expansion to get your tofu ready!
Ingredients
- 1 block (14 – 16 oz) organic tofu, firm or extra-firm
- 1 tablespoon sesame oil, optional
- 1 – 2 tablespoons tamari
- 4 – 5 large leaves of kale, center stem removed and julienned
- 1/2 teaspoon garlic powder
- 1 – 2 tablespoons nutritional yeast, optional
- 3 scallions, sliced (divided)
- 1 cup kimchi
To
Serve, optional
- sesame seeds (toasted, black or white)
- cilantro sprigs
- 6 corn or flour tortillas
- lime wedges
Instructions
- 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.
source: simple-veganista.com
