|5 min||10 min||3|
|1 tbsp||Sesame oil|
|1 block (12oz)||Tofu, regular, extra firm (organic)|
|5 leaves||Kale (stems removed, julienned)|
|3 stalk(s)||Green onion, scallion, ramp (sliced, divided)|
|1 1/2 tbsp||Soy sauce, tamari (or coconut aminos)|
|1/2 tsp||Garlic powder|
|1 1/2 tbsp||Nutritional yeast (optional)|
|3 sprig||Cilantro (coriander) (for garnish)|
|1/2 tsp||Sesame seeds (for garnish)|
|1 fruit||Lime (cut into wedges)|
|6 small tortilla(s)||Tortilla, corn (gluten-free)|
1. Measure out 1 cup kimchi and let come to room temp. Open and drain tofu. You may like to 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 tamari and garlic powder, give a good stir.
3. Add kale and 2/3 – 3/4 of the scallions, cook, stirring occasionally until kale becomes soft and wilts, cover partially to help with the process, about 5 – 7 minutes. Lastly, add the nutritional yeast and kimchi, mix and cook just until kimchi has warmed through, about 1 minute or so. We don’t want to overcook the kimchi or it will destroy some of the health benefits of the probiotics.
4. Heat your tortillas. I like to heat mine carefully over a gas burner until lightly charred in spots. Use your preferred method.
5. Layer your tortillas with the scramble mixture, add a few sprigs of cilantro, some of the reserved scallions, a sprinkle of sesame seeds and a squeeze of lime.
is a great source of protein for vegetarians and vegans!