Kimchi tofu scramble

Take advantage of umami flavor.

“The fermented cabbage kimchi contains gut-friendly probiotics,” Lauren Blake, RD, Columbus, Ohio-based founder of Whole Living Lauren. And the lactic acid found in the ingredient has been shown to boost the immune system.

Serves 4

This recipe is part of our meal prep series. Click here for the full plan.

Photography and styling by Julia Gartland


1 tablespoon olive oil
1 14-ounce package extra-firm tofu, pressed and patted dry
2 tablespoons tamari
½ teaspoon garlic powder
2 tablespoons nutritional yeast
2 cups baby spinach
1 cup kimchi
½ cup green onions, diced
1 teaspoon sea salt
1 teaspoon black pepper
1 lime, juiced



Heat a large skillet over medium heat and add the olive oil. Using your hands, crumble the tofu into the pan.


Add the tamari, garlic powder, and nutritional yeast. Stir to combine and cook until the tofu starts to brown slightly, about eight to 10 minutes.


Add the remaining ingredients and cook another two minutes until the spinach is wilted. Taste and add additional salt and pepper if needed then transfer to an airtight container and store in the fridge.



Microwave tofu mixture for 45 seconds or enjoy at room temperature.