March 5, 2025
Kimchi Tofu Scramble
Kimchi Tofu Scramble
2 servings | 10 minutes
INGREDIENTS
- 1 1/2 tsps Sesame Oil
- 16 ozs 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)
METHOD
- Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently.
- Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off.
- Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute. Divide into bowls and enjoy!
NOTES
- Leftovers: Refrigerate in an airtight container for up to four days.
- Serving Size: One serving equals approximately one cup.
Nutrition Facts
Amount per serving
283 calories
16g fat
10g carbs
7g fiber
3g sugar
31g protein
0mg cholesterol
933mg sodium
8mg iron
Ingredients 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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