|10 min||15 min||25 min||4|
|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)|
|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!