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tofu scramble with toast and kimchi on a white plate

Kimchi Tofu Scramble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

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


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


Units Scale

Eggy Sauce


  • 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


  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!


  • 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


  • 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