Kimchi Tofu Scramble Tacos
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
| Recipe Yield | 14.12 oz |
| Number of Servings | 4 |
| Serving Size | 3.53 oz |
Ingredients
14.12 oz
extra firm tofu
7.06 oz
Kimchi
11.30 oz
Tortillas
2 tbsp
olive oil
1 tsp
salt
1 tsp
black pepper
1 tsp
cumin
1 tsp
paprika
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
turmeric
0.71 oz
Cilantro
0.71 oz
Lime
Directions
Step 1
Press the tofu to remove excess water.
Step 2
Crumble the tofu into small pieces.
Step 3
Heat olive oil in a pan over medium heat.
Step 4
Add the crumbled tofu to the pan and cook for 3-4 minutes, stirring occasionally.
Step 5
Add salt, black pepper, cumin, paprika, garlic powder, and onion powder to the pan. Stir well to combine.
Step 6
Add kimchi to the pan and cook for an additional 2-3 minutes.
Step 7
Warm the tortillas in a separate pan or in the oven.
Step 8
Fill each tortilla with the tofu scramble mixture.
Step 9
Garnish with cilantro and squeeze lime juice over the tacos.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 4.236 kcal | 0.21% |
| Vitamin A | 0.353 IU | 0.04% |
| Monounsaturated Fat | 0.0353 g | 0% |
| Saturated Fat | 0.0353 g | 0.03% |
| Fat | 0.1765 g | 0.13% |
| Carbohydrates | 0.353 g | 0.07% |
| Sodium | 14.12 mg | 2.82% |
| Fibers | 0.1412 g | 0.37% |
| Sugars | 0.0706 g | 0% |
| Protein | 0.353 g | 0.42% |
| Vitamin C | 0.706 mg | 0.78% |
| Calcium | 0.5295 mg | 0.11% |
| Iron | 0.353 mg | 0.07% |
| Potassium | 14.12 mg | 2.82% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0353 mg | 0.24% |
| Zinc | 0.0353 mg | 0.01% |
| Selenium | 0.1765 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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