Breakfast · Korean · 10 min
Spicy Korean Tofu and Kimchi Scramble with Avocado
- Calories
- 646
- Protein
- 32g
- Carbs
- 69g
- Fat
- 23g
Ingredients
- 190.1 g quinoa
- 69.4 g firm tofu
- 120 g kimchi
- 272.1 g baby spinach
- 1.2 tbsp gochujang
- 0.8 tsp sesame oil
- 1.2 clove garlic
- 42.4 g avocado
- 1.2 each green onion
- 0.8 tsp sesame seeds
Method
- 01Crumble firm tofu into a fine texture using your hands or a fork, pressing out excess water with paper towels.
- 02Heat sesame oil in a non-stick skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 03Add crumbled tofu and increase heat to medium-high. Saute for 5-7 minutes until excess liquid evaporates and edges turn golden.
- 04Stir in chopped kimchi and gochujang. Cook for 2-3 minutes until heated through.
- 05Add baby spinach and stir for 1 minute until wilted.
- 06Spoon cooked quinoa into a serving bowl, top with spicy tofu mixture, and arrange sliced avocado on the side.
- 07Garnish with sliced green onion and toasted sesame seeds.
Cook it with the whole plan around it
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