kimchi tofu scramble on a white plate with toast and avocado

Spice up your scrambled tofu with this mega flavourful Kimchi Tofu Scramble! Ready in under 15 minutes, this protein packed plant based meal is great for any meal of the day.

scrambled tofu with kimchi in a white speckled pink pan

Every few months, my mom would go over to her friends place and they would make a HUGE amount of kimchi together. She would bring it home in this ginormous bucket. By the time there was a quarter left the kimchi usually gets really sour, tangy and pungent so she would use that to make kimchi fried rice, kimchi scrambled eggs, kimchi grilled cheese, kimchi stews, kimchi omelettes and kimchi pancakes.

Last Friday, I had nothing in the fridge except some scallions, homemade kimchi and tofu so just threw this kimchi tofu scramble concoction together and I honestly was blown away. I didn’t expect it to taste as good as it did! Goes to show how kimchi can make anything taste extra delicious.

ingredients for kimchi tofu scramble in bowls on a marble backdrop

Ingredients for Kimchi Scrambled Tofu

This variation of tofu scramble is based off my favourite tofu scramble that I shared awhile back. I’ve gotten so much positive feedback for that recipe I decided to just keep it as is.

The eggy sauce consists of:

  • Non dairy milk
  • Soy Sauce: you can omit this and sub with salt to taste
  • Cashew butter or Asian sesame paste: makes the scrambled eggs creamy like real eggs would
  • Nutritional yeast
  • Miso paste
  • Black salt

For the scramble, you’ll need:

  • Firm tofu: holds its shape well but still soft and egg-like texture.
  • Soft tofu: enhances that runny-eggy texture.
  • Kimchi: I used old homemade vegan kimchi but you can use your favourite! I do recommend using a older kimchi as it has more of a tangy flavour.
  • Scallions
step by step how to make kimchi tofu scramble

How to Make Kimchi Tofu Scramble

  1. Make the ‘eggy’ sauce: stir or blend all the sauce ingredients together until smooth.
  2. Tofu: Heat a pan over medium high heat and use your hands to crumble in the patted dry firm tofu. Add the soft tofu in and break into large chunks with your cooking utensil. Tip: don’t smush the tofu but use the side of the cooking utensil to break them into chunks. As you mix later, they’ll naturally break apart.
  3. Combine: Pour the sauce to the tofu mixture and gently stir until combined.
  4. Reduce the heat to medium and cook for about 3 minutes without mixing to let the tofu absorb the sauce. Add white parts of the scallions or add later with the green parts if you like a stronger flavour. Add 1 tbsp of water at a time if the sauce evaporates quickly to prevent it from burning.
  5. Once the sauce is mostly reduced and is the consistency you like, turn off the heat and stir in green parts of the scallions and kimchi.
  6. Gently stir the kimchi through and then serve!
close of shot of tofu scramble in a speckled pink pan with kimchi and scallions

There are so many ways you can enjoy this tofu scramble too! Here are some of my faves:

  • with avocado toast
  • over a bed of rice
  • stir fried with some soba noodles
  • in a wrap
  • in sandwiches

Oh and if you have some dairy free cheese on hand… highly recommend adding some on top SO GOOD!

tofu scramble with toast and kimchi on a white plate

More Vegan “Egg” Recipes to Try:

SAVE IT FOR LATER! ↓

If you recreate this Kimchi Tofu Scramble recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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tofu scramble with toast and kimchi on a white plate

Kimchi Tofu Scramble


  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 2 servings 1x

Description

Mega flavourful kimchi tofu scramble thats high in plant based protein, easy to make and ready in 15 minutes! 


Ingredients

Units Scale

Eggy Sauce

Scramble

  • 1/2 package of extra firm or firm tofu, patted dry (200g)
  • 1 block of soft tofu (200g)
  • 1 cup kimchi 150g
  • 3 scallions, sliced
  • optional: 2 cups spinach

Instructions

  1. Blend the sauce ingredients until smooth, starting with 1/3 cup of water.
  2. Remove the tofu from the package and place between lint-free towels. Gently press the tofu until dry. You could also press the tofu for 10-15 minutes. 
  3. Over medium high heat, crumble the tofu into a large pan. Add the soft tofu and break into large chunks with a wooden spoon. Pour in the sauce and gently stir until combined. Reduce heat to medium and add white parts of the scallions. Cook without mixing for 3 minutes, making sure it doesn’t burn. Add remaining water 1 tbsp at a time if needed to prevent mixture from burning. Once most of the eggy sauce has been evaporated to the consistency you like, turn off the heat and stir in kimchi. Serve and enjoy!

Notes

  • Helpful Equipment: wooden spoonsmall sauce blender
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: breakfast
  • Method: stove top
  • Cuisine: vegan, gluten free, korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 3.9g
  • Sodium: 1196mg
  • Fat: 18g
  • Saturated Fat: 2.9g
  • Unsaturated Fat: 9.9g
  • Trans Fat: 0
  • Carbohydrates: 12.9g
  • Fiber: 2.6g
  • Protein: 26.2g
  • Cholesterol: 0

Keywords: kimchi scramble, kimchi tofu, scrambled tofu

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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7 Comments

  1. Thank you for this recipe! I didn’t follow it precisely and used what I had and it still settled my stomach like I hoped it would. I had to substitute tamari for cashew butter (not sure if tamari is the same as Asian sesame butter), Swiss chard for spinach, and broken up tempeh for the regular tofu, and did not add any water. Still, it turned out watery, probably because I didn’t cook it long enough, but I just drank the “juice.” I used fresh, local kimchi and served it with whole wheat anise toast. Yum! High praise from someone who didn’t want to eat this morning.

  2. In the first step, does the “…starting with 1/3 cup of water” refer to the 1/3 to 1/3 cup of plant milk in the ingredients list, or does the sauce include both 1/3 cup of water and 1/3 cup or more plant-based milk? Thanks!

  3. This recipe was so easy to make and has amazing flavor!!! it made for such a tasty, satisfying breakfast and it was still delicious left over the next day 🙂

  4. Ahhh soo good i eat kimchi everyday and I usually make kimchi fried rice, but this is a great recipe and I love it with tofu!

  5. one of my favorite recipes and my new go-to breakfast!! i like to make more and top it on salads and it’s SO GOOD. although i do have to say: the firm tofu has to be really dry in order to absorb the liquid mixture. the first time i made it, i didn’t squeeze out enough of the liquid and it remained separated even after cooking for a long time. :/