Korean Tofu Scramble with Vegetables
A vegan and gluten-free Korean-inspired tofu scramble packed with colorful vegetables and seasoned with gochugaru for a mild kick. A healthy and satisfying breakfast option.
Ingredients
- 1 package Firm Tofu (drained and crumbled)
- 1/2 cup Onion (diced)
- 1/2 cup Bell Pepper (diced)
- 1/4 cup Carrot (diced)
- 1 cup Mushrooms (sliced)
- 1 teaspoon Gochugaru (Korean chili flakes)
- 1 tablespoon Soy Sauce (gluten-free)
- 1 teaspoon Sesame Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 tablespoons Green Onion (chopped, for garnish)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat the 1 teaspoon of sesame oil in a large 30.48 cm skillet over medium heat, which is about 175°C.
- 2Add the 1/2 cup of diced onion, 1/2 cup of diced bell pepper, and 1/4 cup of diced carrot to the hot skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are slightly softened and the onion looks translucent.
- 3Add the 1 cup of sliced mushrooms to the skillet. Continue to cook for another 3 to 5 minutes, stirring, until the mushrooms have released their liquid and appear tender.
- 4Add the 1 package of drained and crumbled firm tofu to the skillet. Stir everything together to combine the tofu with the vegetables.
- 5Sprinkle the 1 teaspoon of gochugaru (Korean chili flakes), 1 tablespoon of gluten-free soy sauce, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper over the tofu and vegetable mixture. Stir well to distribute the seasonings evenly.
- 6Continue to cook for 5 to 7 minutes, stirring occasionally, until the tofu is heated through and has developed some lightly browned spots. This indicates it's ready.
- 7Remove the skillet from the heat. Garnish the Korean tofu scramble with the 2 tablespoons of chopped green onion just before serving.
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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