If you know me, you know I love kimchi! I even make it myself and usually have a jar or two in the fridge at all times. One of my favorite ways to use it is to make kimchi tofu scramble. It's a great way to take this classic vegan dish one step further!
Ingredients:
-1 cup chopped veggies (I used onion, carrots, and edamame)
-6 oz extra firm tofu
-2 tbsp nutritional yeast
-1/2 tsp black salt
-1 tbsp gochujang
-1 cup kimchi, chopped
-salt to taste
Method:
-heat a bit of oil in a skillet and saute veggies until golden
-crumble in tofu
-add nutritional yeast and black salt and saute everything until most of the tofu liquid evaporates
-stir in gochujang, kimchi, and salt
-transfer to a bowl and serve with air fried potatoes, green onion, and sesame seeds
-enjoy!
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