Vegan Korean Brunch: Spicy Tofu Scramble with Kimchi Fried Rice Bowl
A flavorful korean brunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup firm tofu, crumbled 2 cups kimchi, chopped 1/2 cup onion, diced 1/4 cup carrots, grated 1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp gochujang (Korean red chili paste) 2 cloves garlic, minced 1 tsp ginger, minced Salt and pepper to taste
Instructions
- In a large pan, heat sesame oil over medium heat. Add onion and carrots, sauté until softened. Add garlic and ginger, cook for 1 minute. Stir in crumbled tofu, breaking up any lumps. Mix in soy sauce, gochujang, and salt and pepper to taste. Cook for 5 minutes. In a separate pan, heat some oil and sauté kimchi until heated through. Set aside. Assemble the dish: add kimchi fried rice on the base, top with spicy tofu scramble, and garnish with sesame seeds or green onions.
Chef’s Insight
Use fresh kimchi for the best flavor.
Notes
Adjust the spiciness according to your preference.