Tofu Kimchi Scramble

A quick and spicy vegan breakfast with tofu scrambled with kimchi.

Ingredients

• 150g Extra-Firm Tofu
• 75g Kimchi, well-fermented
• 1 tsp Soy Sauce
• 1 tsp Sesame Oil
• 2 tbsp, chopped Green Onions
• 1 tbsp Vegan Butter
• 1/2 tsp (optional) Gochujang (Korean chili paste)
• Pinch Black Pepper

Instructions

1. Press tofu firmly to remove excess water. Crumble into small pieces. The drier the tofu, the better the texture.
2. Finely chop the kimchi. This helps it distribute evenly and releases more flavor.
3. Heat vegan butter in a pan over medium heat.
4. Add crumbled tofu to the pan and cook, stirring occasionally, until lightly browned and slightly crispy, about 5-7 minutes. This helps improve the texture of the tofu.
5. Add chopped kimchi and gochujang (if using) to the pan. Stir-fry for about 2-3 minutes, allowing the kimchi to caramelize slightly.
6. Add soy sauce and sesame oil. Mix well and cook for another minute.
7. Season with a pinch of black pepper.
8. Garnish with chopped green onions before serving.

Cuisine: Korean

Suitability: vegan

Prep Time: 7 mins

Cook Time: 12 mins

Serving Size: 1

Meal Type: breakfast