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 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)
1 cup Kimchi
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)

Instructions


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.

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

Notes:

Tofu

is a great source of protein for vegetarians and vegans!

Recipe from:
Breakfast
Lunch