Kimchi Tofu Breakfast Tacos

12 15 206
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 3
Kimchi Tofu Breakfast Tacos
Health Highlights

Ingredients


1 cup Kimchi
1 cup Quinoa, cooked
1/2 block (12oz) Tofu, regular, extra firm
1 tbsp Water
1 1/2 tbsp Soy sauce
1/2 tsp Garlic powder
5 leaves Kale (stems removed, julienned)
3 stalk(s) Green onion (sliced, divided)
1 1/2 tbsp Nutritional yeast
6 leaf Lettuce, romaine
3 sprig Cilantro (coriander) (for garnish)
1 fruit Lime (cut into wedges)

Instructions


  1. Cook quinoa following package instructions.
  2. Measure out 1 cup of kimchi and let come to room temperature. Open and drain tofu; give it a quick press to remove moisture if not using a vacuum-packed brand.
  3. In a large wok/skillet, heat 1 tbsp water over medium-high heat. Add tofu, crumbling between your fingers, cook, stirring occasionally, for about 2 -3 minutes. Turn heat to medium, carefully add the soy sauce and garlic powder, give a good stir.
  4. Add the kale and the green onion (scallions) and cook, stirring occasionally, until the kale wilts and becomes soft (cover partially to help with the process, about 5 – 7 minutes). 
  5. Add the nutritional yeast and kimchi, mix and cook just until kimchi has warmed through, about 1 minute or so. 
  6. Layer your lettuce leaves with the scramble mixture, quinoa, a few sprigs of cilantro, and a squeeze of lime.

Nutrition Facts

Per Portion

Calories 206
Calories from fat 53
Calories from saturated fat 7.1
Total Fat 5.9 g
Saturated Fat 0.8 g
Trans Fat 0
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 1.4 g
Cholesterol 0
Sodium 1056 mg
Potassium 847 mg
Total Carbohydrate 26.9 g
Dietary Fiber 9.6 g
Sugars 3.9 g
Protein 16.0 g

Dietary servings

Per Portion


Fruit 0.3
Grain 0.9
Meat Alternative 0.4
Vegetables 2.0

Energy sources


Pygal43%465.64932015284546175.9144961461484526%347.69982212582363276.588976027993931%307.3894568721732145.7275784369998343%26%31%CarbohydratesFatProtein

Meal Type(s)

Breakfast
Lunch




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