Kimchi Tofu Scramble Tacos

Ingredients

• Cabbage, kimchi

  1 cup or 150g

• Tofu

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

  1 block or 455g

• Sesame oil

  Salad or cooking

  3 tsp or 14g

• Soy sauce

  Made from soy (tamari)

  3 tsp 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

  6 tsp or 30g

• Tortillas

  Ready-to-bake or -fry, corn

  6 tortilla or 144g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Lime juice

  Raw

  1 lime yields or 44g

Directions

1. Set aside kimchi to come to room temperature.
2. Drain tofu and press with paper towels to remove excess moisture.
3. In a large wok or skillet, heat sesame oil over medium-high heat. Crumble tofu into the pan and cook, stirring occasionally, for about 2-3 minutes. Reduce heat to medium, add soy sauce and garlic powder, and stir well.
4. Add kale and about three-fourths of the sliced scallions (reserve the rest for garnish). Cook, stirring occasionally, until kale softens and wilts, about 5-7 minutes. Cover partially to aid the process.
5. Add nutritional yeast and kimchi, mix well, and cook until the kimchi is warmed through, about 1 minute.
6. Heat tortillas. Layer each tortilla with the scramble mixture, cilantro, reserved scallions, sesame seeds, and a squeeze of lime juice. Serve immediately.