PROTEIN & VEGGIES
Kimchi & Tofu
low carb vegan recipe
Published in
Dec 17, 2023
6 Marinated tofu slices
2 cups kimchi
1 tbsp extra virgin olive (or other vegetable) oil
Makes 1 serving.
With scissors, cut the kimchi into smaller pieces and sauté for 10–15 minutes at low heat (or high simmer) in any desired oil. Garlic-flavored olive oil works well, as will many others. Covering the kimchi will make it even softer when done.
In a separate small skillet, sauté the marinated tofu slices, which ideally will have been marinated overnight (I like spicy, and so often marinate my tofu in green chili flavored olive oil).
Move the sautéed kimchi onto a dish and just lay the tofu slices on top, that’s it! Then practice your chopstick skills.
