Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon sesame oil, optional 1 block (14 – 16 oz) organic tofu, firm or extra-firm 1 – 2 tablespoons tamari 1/2 teaspoon garlic powder 4 – 5 large leaves of kale, center stem removed and julienned 3 scallions, sliced (divided) 1 – 2 tablespoons nutritional yeast, optional 1 cup kimchi To Serve, optional cilantro sprigs sesame seeds (toasted, black or white) lime wedges 6 corn or flour tortillas

Preparation

• Instructions Open and drain tofu. No need to press the tofu. In a large wok or skillet, heat oil over medium-high heat. Add tofu, crumbling between your fingers, cook, stirring occasionally, for about 2 -3 minutes. Turn heat to medium, carefully add tamari and garlic powder, give a good stir. Add kale and 2/3 – 3/4 of the scallions, cook, stirring occasionally until kale becomes soft and wilts, cover partially to help with the process, about 5 – 7 minutes. Lastly, add the nutritional yeast and kimchi, mix and cook just until kimchi has warmed through, about 1 minute or so. We don’t want to overcook the kimchi or it will destroy some of the health benefits of the probiotics. If making optional tacos, heat the tortillas. I like to heat mine carefully over a gas burner until lightly charred in spots. Use your preferred method. Layer tortillas with the scramble mixture, add a few sprigs of cilantro, some of the reserved scallions, a sprinkle of sesame seeds and a squeeze of lime. Serves 3 Store: Leftovers can be stored in the refrigerator for up to 4 days, in a covered container.