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 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)