This kimchi tofu scramble is a protein-packed, plant-based breakfast that takes just 5 minutes to make and is a wonderful alternative to scrambled eggs!
Tofu scramble, my friends! Have you tried it? I've seen tons of recipes on Pinterest and YouTube, but this is my first time dabbling in the world of scrambled egg alternatives.
I had questions and doubts. Like, can tofu really taste like scrambled eggs? Is the texture going to be right?
Well, I supposed the only way to find it is to try! So I grabbed my ingredients, whipped up my first batch, and gotta tell you: it's much better than I expected!
First off, I need to be transparent that tofu scramble does not equal scrambled eggs. While similar, they don't taste the same and don't have the same texture, BUT they were still delicious.
And for all my egg-free lovelies out there, it's an awesome an option if you're missing those scrambles!
Just like scrambled eggs, this kimchi tofu scramble is quick and easy to make. It only takes 5 ingredients and 5 minutes to make. It's even easy enough to make on a rushed weekday!
For the tofu, you want to make sure that you find extra firm (or even super firm if you can find it). From there, you'll just want to pat it dry, then crumble it up in a pan with a little oil. You basically then are just sauteeing the tofu until it's nice and hot, at which point you'll add your spinach, kimchi, and scallions.
A quick toss to get those ingredients warm (and wilt the kimchi) and you're good to go!
To serve, a generous sprinkle of salt and pepper will definitely help heighten the flavors. A drizzle of sriracha sauce wouldn't hurt either if you don't mind a little spice.
It also goes really well with a side of avocado toast! But honestly, what doesn't?
I did notice that the tofu scramble wasn't as filling as eggs, so you might want to eat a little more than you normally do if you're not a mid-morning snacker. Otherwise, with over 27g of protein per serving and just 312 calories, this honestly is one of the best ways for you to start your day. You're getting a nice dose of protein, fat and carbs, all from plant-based sources, as well as a nice boost of good-for-your-gut bacteria from the kimchi.
If you're new to the world of kimchi, check out my Kimchi Queso Dip to see why it's such a great ingredient to add to your diet.
And tofu…I feel like we just have to quickly address the soy issue here. In my opinion, soy has been completely demonized, partly for legit reasons, partly not. It's true that 93% of soy is genetically modified (holy moly!), but you can still find a very high-quality soy product.
When you're buying tofu or really anything that contains soy, just make sure that you're buying products that are certified USDA organic and non-gmo. If you do that, you'll be totally fine! Soy is a great source of plant-based protein and I definitely think it has its place in a vegetarian/vegan/plant-based diet.
(p.s. if you're wondering what the most common GMO foods are, check out this list)
More Recipes with Kimchi to try:
5-Minute Kimchi Tofu Scramble
- 1 block extra firm tofu patted dry
- 2 teaspoons olive oil
- 2 cups spinach
- 1/2 cup kimchi
- 1/4 cup green onions
- Optional add-ins: salt pepper, hot sauce, lime juice
- Heat the oli in a large skillet over medium heat. Crumble tofu into small pieces using your hands and add to the pan. Saute for 2 - 3 minutes until starting to sizzle and brown slightly.
- Add remaining ingredients and cook another 2 minutes until the spinach is wilted and everything is piping hot.
- Serve immediately, garnish with salt, pepper and hot sauce, with a side of toast (preferably avocado toast).
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