KIMCHI TOFU SCRAMBLE

KIMCHI TOFU SCRAMBLE

INGREDIENTS:

• 1 block of firm tofu, drained

• 1/2 small onion, diced

• 1-2 cloves of garlic, minced

• 1/4 cup chopped green onions, white part only

• 2 tbsp vegan sour cream, I like Toffuti brand

• 1-2 tbsp vegan butter

• 2-3 tbsp nutritional yeast

• 1 tsp turmeric, just for color— you can always add more or less

• 1/2- 1 tsp black salt (makes it taste eggy!!)

• 2 tsp miso paste

• A few dashes or garlic powder

• A few dashes of onion powder

• 1/4-1/2 tsp black pepper

• 1/2 cup or more of favorite kimchi, I used Wildbrine’s Korean Kimchi

• Optional: a large handful of spinach or other greens

RECIPE: 

Heat a skillet over medium heat. Add vegan butter. Once it melts, add the onion, green onion, and garlic. Let cook for about 5 mins. Crumble the tofu with your hands over the pan. Mix everything together and cook for about 2-3 mins. Add the sour cream, miso paste, and nutritional yeast next. Make sure the sour cream & miso paste get fully incorporated in the tofu pieces. Add the rest of the seasonings and cook for another 2-3 mins. Lastly, add in the kimchi and greens if using. Let sauté for about 5 mins and remove from the heat. You can use this scramble on so many things! Toast, tacos, salad, sandwich, etc.