Kimchi Tofu Breakfast Tacos

12 15 284
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 3
Kimchi Tofu Breakfast Tacos
Health Highlights

Ingredients


1 cup Kimchi
1 block (12oz) Tofu, regular, extra firm (organic)
1 tbsp Sesame oil
1 1/2 tbsp Soy sauce, low sodium
1/2 tsp Garlic powder
5 leaves Kale (stems removed, julienned)
3 stalk(s) Green onion (sliced, divided)
1 1/2 tbsp Nutritional yeast
6 small tortilla(s) Tortilla, corn
3 sprig Cilantro (coriander) (for garnish)
1/2 tsp Sesame seeds (for garnish)
1 fruit Lime (cut into wedges)

Instructions


  1. Measure out 1 cup of kimchi and let come to room temperature. Open and drain tofu; give it a quick press to remove moisture if not using a vacuum-packed brand.
  2. In a large wok/skillet, heat oil over medium-high heat. Add tofu, crumbling between your fingers, cook, stirring occasionally, for about 2 -3 minutes. Turn heat to medium, carefully add the soy sauce and garlic powder, give a good stir.
  3. Add the kale and the green onion (scallions) and cook, stirring occasionally, until the kale wilts and becomes soft (cover partially to help with the process, about 5 – 7 minutes). 
  4. Add the nutritional yeast and kimchi, mix and cook just until kimchi has warmed through, about 1 minute or so. 
  5. Heat the tortillas, then layer your tortillas with the scramble mixture, a few sprigs of cilantro, a sprinkle of sesame seeds, and a squeeze of lime.

Nutrition Facts

Per Portion

Calories 284
Calories from fat 118
Calories from saturated fat 16.1
Total Fat 13.1 g
Saturated Fat 1.8 g
Trans Fat 0
Polyunsaturated Fat 6.7 g
Monounsaturated Fat 3.9 g
Cholesterol 0
Sodium 772 mg
Potassium 782 mg
Total Carbohydrate 26.1 g
Dietary Fiber 9.9 g
Sugars 4.0 g
Protein 20.4 g

Dietary servings

Per Portion


Fruit 0.3
Grain 0.7
Meat Alternative 0.8
Vegetables 1.7

Energy sources


Pygal30%450.61474800884696142.907583434370841%377.19254083715435282.70507780652729%311.08803833387725140.6750145943247530%41%29%CarbohydratesFatProtein

Meal Type(s)





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