Kimchi and Tofu Scramble with Crispy Seaweed

Instructions

1. 1

   Preheat oven to 350°F (175°C). Lay the sheet of seaweed on a parchment-lined baking sheet.

   ~2 min
2. 2

   While the oven preheats, drain the tofu well and crumble it into a large bowl with your hands or a fork.

   ~3 min
3. 3

   Finely chop the kimchi and thinly slice the scallions, separating the white and green parts.

   ~2 min
4. 4

   Add the chopped kimchi, white parts of the scallions, sesame oil, soy sauce, garlic powder, salt, and pepper to the crumbled tofu. Mix thoroughly to combine.

   ~2 min
5. 5

   Heat a non-stick frying pan over medium heat. Add the tofu mixture and cook, stirring occasionally, until heated through and slightly browned, about 5-7 minutes.

   ~7 min
6. 6

   While the tofu scrambles, place the seaweed in the preheated oven for 2-3 minutes, or until it becomes crispy. Watch carefully to prevent burning.

   ~3 min
7. 7

   Serve the tofu scramble topped with the crispy seaweed and the green parts of the scallions.