It’s been a while since I fixed a Korean breakfast. My lovely wife Jen made a vegan version of kimchi just for me without the fish sauce. This meal is probiotic and heart-healthy.
1 clove minced garlic
1 T chopped onion
1 cup extra-firm tofu (my homemade tofu!)
1 T canola oil
Stir fry this until it’s golden brown. Add in 1 cup of kimchi and continue to fry for eight more minutes.
I added in a tablespoon of okara, a teaspoon of Bragg Liquid Aminos, a shot of sesame seed oil and some crushed sesame seeds.
The instant grits were great with a tablespoon of okara. Really we have so much okara, we are adding it to everything. We don’t want all that extra fiber and protein to go to waste!