Kimchi Tofu Scramble

10 25 222
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Kimchi Tofu Scramble
Health Rating


2 tsp Sesame oil
1 small Yellow onion (diced)
4 stalk(s) Green onion, scallion, ramp (thinly sliced)
10 mushroom(s) Cremini (Italian) mushroom (diced)
1 dash Black pepper (to taste)
454 gm Tofu, regular, firm (crumbled - organic)
1 tbsp Korean Bean Paste/Doenjang
2 1/2 tbsp Soy sauce, tamari (or coconut aminos)
3/4 cup Kimchi
5 leaves Kale (thinly chopped)


1. Slice the vegetables and have them ready to add. Rinse the tofu and pat it dry. Preheat the sesame oil in a large saute pan over medium-high heat.

2. Add the scallions, onions and diced stalks of your greens (if you're using a hearty green like kale, collards, gai lan or broccoli) and onions and a bit of white or black pepper. Toss to combine and let the onions cook until they begin to soften, about 5 minutes.

3. Add the tofu by crumbling it with your fingers into the pan and toss to combine. let the mixture cook for an additional 3-5 minutes, then add the mushrooms, toss and cook for another 3 minutes.

4. Add the fermented Korean bean paste (or chile garlic paste) and shoyu or tamari and toss it around to dissolve the paste into the scramble and coat everything with the sauce.

5. Add the greens and cook until wilted (kale or gai lan will take longer than spinach or watercress).

6. Once the greens have just wilted add the minced kimchi and toss to combine everything well. Remove from the heat once the kimchi is warmed and serve.

7. This looks nice garnished with black or tan sesame seeds and minced fresh chives.



is a great source of protein for vegetarians and vegans!

Nutrition Facts

Per Portion

Calories 222
Calories from fat 74
Calories from saturated fat 10.8
Total Fat 8.2 g
Saturated Fat 1.2 g
Trans Fat 0
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 2.2 g
Cholesterol 0
Sodium 1090 mg
Potassium 709 mg
Total Carbohydrate 18.7 g
Dietary Fiber 4.6 g
Sugars 2.8 g
Protein 18.4 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 2.2

Energy sources