Kimchi Tofu Scramble Tacos

Ingredients

• Cabbage, kimchi

  1 cup or 150g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 block or 324g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Garlic powder

  Spices

  ½ tsp or 2g

• Kale

  Raw

  1 ½ cup, chopped or 101g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 small or 15g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Tortillas

  Ready-to-bake or -fry, corn

  6 tortilla or 144g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Measure out 1 cup kimchi and let come to room temperature. 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 soy sauce and garlic powder, give a good stir.
3. Add kale and 2/3-3/4's of the sliced scallions, cook, stirring occasionally until kale becomes soft and wilts, cover partially to help with the process, about 5-7 minutes.
4. Lastly, add the nutritional yeast and kimchi, mix and cook just until kimchi has warmed through, about 1 minute or so.
5. Heat your tortillas. 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. Enjoy!
6. (Recipe and photo from: http://www.simple-veganista.com)

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