Korean Kimchi, Egg & Tofu Scramble

Breakfast · Easy · 16 min (6 prep + 10 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinLow-carbGluten-freeVegetarianDairy-free
Korean Kimchi, Egg & Tofu Scramble — high-protein breakfast recipe

Korean Kimchi, Egg & Tofu Scramble delivers 70 g of protein for just 8 g net carbs — ready in about 16 minutes. A filling, macro-balanced breakfast that won't spike your blood sugar.

70 gProtein
8 gNet carbs
26 gFat
4 gFiber
546Calories

Ingredients

  • 250 g Extra-firm tofu
  • 3 Large eggs
  • 150 g Liquid egg whites
  • 80 g Kimchi
  • 1 tsp Sesame oil & spring onion
  • Soy sauce or tamari, to taste

Equipment

  • non-stick skillet

Method

  1. Crumble and fry the tofu in sesame oil until lightly golden.
  2. Add chopped kimchi and warm through, then pour in the whisked eggs and whites.
  3. Scramble until just set; finish with spring onion and a dash of soy.

Storage & make-ahead

Fridge: keeps 3–4 days in an airtight container — reheat gently. Most portions freeze well for up to 2 months; thaw overnight.

Tip

Spicy, savory and gut-friendly thanks to the kimchi. Vegetarian and very high protein.

Dietary swaps

Soy-free: Extra-firm tofu → paneer, or extra chicken / egg; Soy sauce or tamari → coconut aminos (note: a couple of these shift the protein source slightly)

Full nutrition (estimated, per serving): 546 kcal · 70 g protein · 8 g net carbs · 26 g fat (7.5 g sat) · 4 g fiber · 3.5 g sugar · 860 mg sodium. Allergens: Egg, Soy. Macros are realistic estimates from standard food-composition values; brands and portions vary.

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