|5 min||10 min||3|
|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)|
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.