Nourish: Kimchi Tofu Scramble
September 29, 2025
A tofu scramble is a great savory breakfast or brunch option—vegan, egg-free, and every bit as satisfying as scrambled eggs. In this version, the fermented tang of kimchi meets the gentle heat of gochujang and the umami depth of miso, transforming humble tofu into something bold and comforting. Everything comes together in minutes, making it a nourishing one-pan meal that’s perfect to start the day or enjoy as a cozy midday dish.
Ingredients
- 250 grams of firm tofu, pressed and dried with a kitchen towel
- 1 small shallot, finely sliced
- ½ cup kimchi, roughly chopped
- 1 tablespoon of sesame oil
- ¾ tablespoon of gochujang
- 1 teaspoon of miso paste
- Salt & pepper, to taste
- Chives, finely chopped, for garnish
- Sesame seeds, for garnish
Steps
- Pat the tofu dry with a kitchen towel and crumble it gently with your hands.
- Heat sesame oil in a pan over medium heat and sauté the shallots until soft and fragrant. Add the kimchi, followed by the gochujang and miso paste, stirring well to combine.
- Gently fold in the crumbled tofu, letting it soak up the sauce. Taste and adjust seasoning with salt and pepper if needed but the miso itself can be quite salty. Finish with a sprinkle of chives and sesame seeds.
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