Tofu Scramble with Kimchi Breakfast Print this recipe Details Serves: 1Number of ingredients: 10To prep: 35 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1264kJCalories: 301Protein: 18.4gFat: 14.8gSaturated Fat: 2.2gCarbohydrates: 17gFiber: 10.4gSodium: 347mgPotassium: 284mg Ingredients 100g firm tofu 1 clove garlic crushed 1 tsp extra virgin olive oil 1 tsp fresh chives chopped 1 slice Bürgen® bread any type, toasted 1 g cheddar cheese grated 1 serve kimchi as per pack 1 pinch ground turmeric 1 pinch ground smoked paprika 1 pinch ground black pepper Method Use store-bought kimchi, alternatively you can make your own homemade kimchi Gently squeeze the tofu between two pieces of paper towel to remove as much moisture as possible, then cut into cubes. Use a fork to crumble the tofu into small pieces. Add the olive oil, garlic, turmeric, paprika, and black pepper. Toss well to ensure the tofu is evenly coated. Heat a frying pan over a medium heat. Once nice and hot, add the tofu and cook for 6-8 minutes, stirring regularly, until hot and cooked through. Remove frying pan from the heat and then add the cheese to your scramble. Stir for 30-60 seconds until melted through. Serve scrambled tofu on your slice of toast with a side of kimchi. Sprinkle chives (or fresh herb of your choice) over the top.
