Kimchi Tofu Breakfast Tacos

12 15 378
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 3
Kimchi Tofu Breakfast Tacos
Health Rating

Ingredients


1 cup Kimchi
1 block (12oz) Tofu, regular, extra firm (organic)
1 tbsp Sesame oil
1 1/2 tbsp Soy sauce, tamari (or coconut aminos)
1/2 tsp Garlic powder
5 leaves Kale (stems removed, julienned)
3 stalk(s) Green onion, scallion, ramp (sliced, divided)
1 1/2 tbsp Nutritional yeast (optional)
6 small tortilla(s) Tortilla, corn (gluten-free)
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 (tamari) 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. Do not overcook the kimchi, as overcooking will destroy some of the health benefits of the probiotics.
  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.

Notes:

Nutritional Highlight

Tofu is a great source of protein for vegetarians and vegans.

Kimchi is a staple in Korean cuisine made up of salted and fermented vegetables, such as napa cabbage, Korean radish, and various seasonings. It is valued for its probiotic content and ability to aid in digestion; it also contains ample fiber vitamins and minerals.


Nutrition Facts

Per Portion

Calories 378
Calories from fat 140
Calories from saturated fat 17.6
Total Fat 15.5 g
Saturated Fat 2.0 g
Trans Fat 0
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 3.9 g
Cholesterol 0
Sodium 1153 mg
Potassium 842 mg
Total Carbohydrate 32 g
Dietary Fiber 7.0 g
Sugars 2.5 g
Protein 27.3 g

Dietary servings

Per Portion


Fruit 0.3
Grain 0.7
Meat Alternative 0.8
Vegetables 1.7

Energy sources


Pygal34%456.9955519316824152.9078691114883737%365.77845568695056281.5898965084955429%310.8441963678949140.985767394160734%37%29%CarbohydratesFatProtein
Recipe from:
Breakfast
Lunch