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.***
Servings: 4
Time: 20 minutes
Kimchi Scramble Breakfast Tacos Recipe
Ingredients:
- 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
Directions:
- 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.
- In a large skillet, heat about 2-3 tablespoons of cooking oil. Heat 2 tablespoons of cooking oil in another skillet.
- Squeeze juice from kimchi, reserving for later use.
- Slice kimchi. Toss into the skillet to cook with the matchstick carrots. Cook through, stirring to ensure it doesn’t stick to the pan.
- In the second skillet, toss tofu crumbles with 1/2 teaspoon of tumeric powder with salt and pepper to taste. Stir occasionally.
- 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.
- 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.
*If your heart desires less spice, some plain Greek yogurt ought to help.
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