How to Make Kimchi Scramble Breakfast Tacos

The recipe for these was inspired by Bon Appetit’s Kimchi-Fried Grains recipe—by which I mean I ran out of a major ingredients and needed to substitute eggs for my elimination diet. And voilá! These kimchi scramble breakfast tacos were born.

But more about that AFTER the recipe.

***Warning to my white brethren: This has some kick.***

Kimchi scramble breakfast tacos

Servings: 4

Time: 20 minutes

Kimchi Scramble Breakfast Tacos Recipe

  • Jar of kimchi
  • Bag of matchstick carrots
  • Cooking oil, such as olive or grape seed oil
  • Sesame oil
  • Soy sauce or coconut aminos
  • 2 blocks of extra firm tofu
  • Tumeric
  • Salt
  • Pepper
  • Corn tortillas
  1. Drain tofu and break into crumbles. Set on top of paper towels. Place more paper towels on top. Press down to release excess water. Let sit.
  2. In a large skillet, heat about 2-3 tablespoons of cooking oil. Heat 2 tablespoons of cooking oil in another skillet.
  3. Squeeze juice from kimchi, reserving for later use.
  4. Slice kimchi. Toss into the skillet to cook with the matchstick carrots. Cook through, stirring to ensure it doesn’t stick to the pan.
  5. In the second skillet, toss tofu crumbles with 1/2 teaspoon of tumeric powder with salt and pepper to taste. Stir occasionally. 
  6. When the kimchi and carrots are cooked through, add 4-5 tablespoons of reserved kimchi juice, 1 teaspoon of sesame oil, and soy sauce (or coconut aminos) to taste.
  7. Combine tofu and kimchi. Serve in corn tortillas. Top with whatever sauces or veggies your heart desires*.

Like most great inventions, this dish was the brainchild of necessity. My elimination diet for this month includes egg whites, which meant that the customary fried/over medium eggs I love with kimchi had to go. I prepared for that.

When I finally woke up Sunday to make a modified scramble dish over cooked farro, I realized I had run out!

I absolutely love farro and like any pantry staple, it goes on the list as soon as I’m out. But I guess I forgot because I could have sworn I had some left over!

So, I looked around. What could I eat this scramble on? And my eyes fell on a short stack of corn tortillas left over from a taco night a few weeks ago. What doesn’t taste good in a tortilla, amirite??

And, boom, these breakfast babies were born!

Although, I will say that I wound up eating the last of this scramble by itself when I forgot to bring tortillas to work and it was just as good by itself.

Kimchi and tofu scramble tacos filling

*If your heart desires less spice, some plain Greek yogurt ought to help.

Jessie Da Silva

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