Ingredients
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1/2 cup firm tofu, crumbled
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1/2 cup vegan kimchi, chopped (ensure it's vegan and gluten-free)
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2 green onions, thinly sliced
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1 clove garlic, minced
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1/2 tsp sesame oil
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1/2 tsp soy sauce or tamari (gluten-free if needed)
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1/4 tsp gochugaru (Korean red pepper flakes, adjust to taste)
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1 Salt and pepper to taste
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1 Optional: Toasted sesame seeds and sliced nori seaweed for garnish
Directions
Garnish your Korean kimchi tofu scramble with the remaining sliced green onions, toasted sesame seeds, and sliced nori seaweed if desired. Serve hot and enjoy the bold and savory flavors of Korea for breakfast!
Adjust the spiciness of your scramble by adding more or less gochugaru (Korean red pepper flakes). Vegan kimchi can be found in most health food stores or Asian markets. Ensure it’s vegan and gluten-free if needed. Enjoy the delicious fusion of Korean flavors in this protein-packed breakfast!
Steps
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1
Done
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In a non-stick skillet, heat the sesame oil over medium heat. |
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2
Done
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Add the minced garlic and half of the sliced green onions. Sauté for about 1 minute until fragrant. |
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3
Done
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Stir in the crumbled tofu and cook for 3-4 minutes, allowing it to brown slightly. |
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4
Done
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Add the chopped kimchi to the skillet, along with gochugaru (Korean red pepper flakes) for some spice. Sauté for an additional 3-4 minutes until the kimchi is heated through. |
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5
Done
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Season the scramble with soy sauce or tamari, salt, and pepper to taste. |
