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.