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Kimchi Tofu Scramble

6 ingredients · 10 minutes · 2 servings


1. Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently.


2. Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off.


3. Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute. Divide into bowls and enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.


Serving Size: One serving equals approximately one cup

1 1/2 tsps Sesame Oil
453 grams Tofu (regular firm, patted dry, crumbled)
1 tbsp Tamari
4 cups Kale Leaves (stems removed, finely chopped, packed)
2 tbsps Nutritional Yeast
1 cup Kimchi (drained)
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