Korean Tofu Scramble with Vegetables
A healthy and flavorful tofu scramble with Korean-inspired vegetables and spices, a great vegan breakfast option.
Ingredients
- 1 block Firm Tofu
- 1/4 cup Onion
- 1/4 cup Carrot
- 1 cup Spinach
- 1 tablespoon Soy Sauce
- 1/2 teaspoon Gochujang (Korean chili paste)
- 1 teaspoon Sesame Oil
- 1/4 teaspoon Turmeric Powder
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 1 block Firm Tofu on a clean surface. Use paper towels to press out as much excess water as possible, then crumble the tofu into bite-sized pieces in a bowl.
- 2Heat the 1 teaspoon of Sesame Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C).
- 3Add the 1/4 cup Onion and 1/4 cup Carrot to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- 4Add the crumbled tofu, 1 tablespoon Soy Sauce, 1/2 teaspoon Gochujang, and 1/4 teaspoon Turmeric Powder to the skillet.
- 5Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and lightly browned. The mixture should smell fragrant.
- 6Add the 1 cup Spinach to the skillet. Stir gently until the spinach has wilted, which should take about 1-2 minutes.
- 7Serve the Korean Tofu Scramble hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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