Vegan Korean Tofu Scramble with Kimchi Rice

A flavorful and protein-rich vegan tofu scramble served with savory kimchi fried rice.

Ingredients

• 300 g Extra-Firm Tofu
• 1 cup Kimchi, well fermented
• 3 cloves, minced Garlic
• 1/2 medium, finely chopped Onion
• 1.5 tbsp Soy Sauce (low sodium)
• 2 tbsp Nutritional Yeast
• 2 cups (day-old rice preferred) Cooked Rice
• 1 tbsp + 1 tsp Sesame Oil
• 2 stalks, thinly sliced Green Onions
• 1 tsp (adjust to taste) Gochujang (Korean Chili Paste)
• Pinch Black Pepper
• 1 tsp Optional: Toasted Sesame Seeds

Instructions

1. Press tofu to remove as much water as possible. Crumble into small pieces.
2. In a bowl, mix the crumbled tofu with soy sauce, nutritional yeast, and black pepper. Set aside.
3. Finely chop onion and mince garlic. Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat.
4. Add onion and garlic, sauté until fragrant and translucent, about 2 minutes.
5. Add the marinated tofu and cook, stirring occasionally, until lightly browned and slightly crispy, about 8-10 minutes. Don't overcrowd the pan; cook in batches if necessary.
6. Add kimchi and gochujang (if using). Cook for another 3-5 minutes, stirring frequently, until kimchi is slightly caramelized.
7. In the same skillet, add rice, drizzle with 1 tsp of sesame oil, and stir-fry until heated through and slightly crispy, about 5 minutes.
8. Combine the tofu scramble with the fried rice. Garnish with sliced green onions and toasted sesame seeds (optional).
9. Serve immediately.

Cuisine: Korean

Suitability: vegan

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 2

Meal Type: dinner