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Kimchi Tofu Scramble features chunks of tender tofu scrambled with kimchi, kale and green onions for a tangy flavor filled, healthy vegan breakfast, lunch or dinner! It’s quick, easy and ready in 15 minutes!
Now thatkimchihas been added to the recipe collection, it’s time to experiment with this spicy, tangy mixture.
And what better way to use it than to make a kimchi tofu scramble. Tofu at times can use a little help, and kimchi is a perfect addition to whip your tofu into shape!
This is my vegan version of a recipe I saw for a kimchi scramble using eggs. This tofu interpretation came out amazing and if you’re a kimchi lover and tofu appreciator, then I think you’ll agree!
I first made this kimchi tofu scramble with spinach (which tasted great, of course!) but ultimately decided to use kale here as we try to use the most nutrient dense foods whenever we can. I loved the kale, it cooks down beautifully adding a nice pop of green.
The seasoning is super simple, letting the kimchi shine through. Use your most fermented batch of kimchi, the ripened flavors will work best when cooking with kimchi.
Looking for more great tofu scramble recipes? Be sure to check out this Southwest Tofu Scramble, Veggie Tofu Scramble, or Tofu Scramble Stuffed Poblanos for a nice change!
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Ingredients You’ll Need
In this easy recipe, crumbled tofu is cooked with kale, tamari and garlic powder, then kimchi is added at the end and gently cooked until warmed through for tangy, spicy and absolutely delicious tofu scramble.
Here is everything you will need:
- Sesame oil– or your favorite oil.
- Organic tofu – use regular firm or extra-firm.
- Kale – use full-grown or baby kale. I used pre-cut for ease. Sub with spinach or chard.
- Green onion
- Tamari– or soy sauce, coconut aminos or nama shoyu.
- Garlic powder
- Nutritional yeast – optional, but adds a savory, umami, cheesy flavor.
- Vegan kimchi – make homemade Vegan Kimchi or use your favorite store bought.
- Cilantro– for a fresh herby finish.
- Sesame seeds – toasted, black or white.
How To Make Kimchi Tofu Scramble
- In a large wok or skillet, heat oil on medium-high, add tofu, crumbling it between your fingers, and cook for about 2 -3 minutes (above left).
- Next, turn heat to medium, add tamari and garlic powder, give a good stir. Add kale and most of the scallions, cook, stirring occasionally until kale becomes soft and wilts, about 5 – 7 minutes.
Pro Tip: If you don’t want to use your fingers to crumble the tofu, you can always use the back of a fork or break it up with your cooking utensil. Feel free to break the tofu down to your desired texture, chunky or smaller bits. I usually break it up on the chunky side, and after stirring and mixing, it tends to break down on its own just right.
- Lastly, add the kimchi with juices, mix and cook just until kimchi has warmed through, about 1 minute. We don’t want to overcook the kimchi or it will destroy some of the health benefits of the probiotics.
Once it’s all cooked and ready to go, you are ready to serve it however you like!
Serving Suggestions
This tasty kimchi tofu scramble is great alone, but can also be served in a variety of ways! Here are a few of my favorites:
- Tacos: Make kimchi tofu scramble tacos using corn or flour tortillas (this is tops!).
- Hot sauce: Add a little sriracha, sambel olek or garlic paste for extra heat.
- Cream: Try adding a drizzle of this Garlic Miso Cashew Sauce, or for extra heat try this Dynamite SauceorSriracha Cashew Cream. You can control the heat when adding the spice to each of these condiments.
- Grain: Serve with white rice, brown rice or black rice.
- Soup: Serve with a bowl of this Garlic Miso Soupor Simple Miso Noodle Soup.
- Wash it down: For breakfast serve with green tea or lemon water. If you’re a beer drinker, when making for brunch, lunch or dinner an Asian or Mexican beer would be great (Kirin Ichiban, Sapporo, Corona and Dos Esquis are all vegan friendly).
More Easy Breakfast Recipe
- Easy Vegan Waffles (a fan favorite!)
- DIY Muesli
- Everyday Oatmeal
If you try this kimchi tofu scramble recipe, please let me know!Leave a comment and rate it below. I love to hear what you think, or any changes you make.
KIMCHI TOFU SCRAMBLE
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
Kimchi tofu scramble is another way to enjoy your kimchi for breakfast, lunch or dinner. So easy and delicious!
- Author: Julie | The Simple Vegansita
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: Serves 3
- Category: Breakfast, Entree
- Method: stovetop
- Cuisine: Vegan
Ingredients
Scale
- 1 tablespoon sesame oil, optional
- 1 block (14 – 16 oz) organic tofu, firm or extra-firm
- 1 – 2 tablespoons tamari
- 1/2 teaspoon garlic powder
- 4 – 5 large leaves of kale, center stem removed and julienned
- 3 scallions, sliced (divided)
- 1 – 2 tablespoons nutritional yeast, optional
- 1 cup kimchi
To Serve, optional
- cilantro sprigs
- sesame seeds (toasted, black or white)
- lime wedges
- 6 corn or flour tortillas
Instructions
Open and drain tofu. No need to press the tofu.
In a large wok or 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. 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.
If making optional tacos, heat the tortillas. I like to heat mine carefully over a gas burner until lightly charred in spots. Use your preferred method. Layer 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.
Serves 3
Store: Leftovers can be stored in the refrigerator for up to 4 days, in a covered container.
Notes
Use spinach in place of kale.
Use ripened kimchi, the flavors will be more pronounced. You may prefer fresher kimchi, in which case use your favorite.You may like to chop your kimchi a bit before adding it to the tofu. I kept it as it was but it’s an option.
Try adding a drizzle of this Garlic Miso Cashew Sauce, or for extra heat try the Dynamite Sauce or Sriracha Cashew Cream. You can control the heat when adding the spice to each of these condiments.
Nutrition
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Updated: Kimchi Tofu Scramble was originally published in October 2014. It has been updated with new photos and helpful tips in January 2020.
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