Meal
breakfast

Spicy Korean Tofu and Kimchi Scramble with Avocado

Nutrition

633

kcal

Calories

29

g

Protein

66

g

Carbs

25

g

Fat

AI Insight

Insight not available for this recipe.

Ingredients(10)

FIRM ORGANIC TOFU, FIRM169.4 g (7.1 oz)
Kimchi, chopped (store-bought, check label for macros)120.0 g (3.5 oz)
Avocado, Hass, peeled, pit removed, raw42.4 g (1.8 oz)
Spinach, baby272.1 g (1.8 oz)
COOKED QUINOA120.0 g (3.5 oz)
Gochujang (Korean chili paste)1.2 tbsp (15 g)
Sesame oil0.8 tsp (5 g)
Garlic, minced1.2 clove (3 g)
Green onion, thinly sliced (for garnish)1.2 stalk (10 g)
Toasted sesame seeds (for garnish)0.8 tsp (3 g)

Instructions

1

Prepare the tofu: Crumble the firm tofu into a bowl, pressing out any excess water. You want a texture similar to scrambled eggs.

2

Sauté aromatics: Heat the sesame oil in a non-stick skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.

3

Cook the tofu: Add the crumbled tofu to the skillet. Increase the heat to medium-high and cook, stirring occasionally, for about 5-7 minutes, until it starts to dry out and get slightly golden.

4

Add kimchi and gochujang: Stir in the chopped kimchi and gochujang. Cook for another 2-3 minutes, allowing the flavors to meld and the kimchi to soften slightly. The mixture should become a vibrant reddish-orange.

5

Wilt the spinach: Add the baby spinach to the skillet and stir until just wilted, about 1 minute. The residual heat will cook it perfectly.

6

Assemble the bowl: Spoon the cooked quinoa into a serving bowl. Top with the spicy tofu and kimchi scramble. Arrange the sliced avocado alongside.

7

Garnish and serve: Sprinkle with thinly sliced green onions and toasted sesame seeds. Serve immediately.