Kimchi Tofu Gratin with Tomatoes

Name: Kimchi Tofu Gratin with Tomatoes
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Tofu (silken or firm); 200 grams Kimchi; 1 large Tomato; 1 as necessary Leafy greens like mizuna; 4 tbsp Shredded cheese; 2 Eggs; 4 Almonds; 1 Flaxseed oil

cookpad.japan @cookpad_jp

I created this recipe to use up leftover kimchi and eat to plenty of fermented foods.

Adjust the cooking method and time accordingly! You can use any leafy greens. ☆
I drizzled flaxseed oil for the omega 3. Oils with omega 3 are not suitable for heating, so drizzle it on after cooking. Recipe by uki345

I created this recipe to use up leftover kimchi and eat to plenty of fermented foods.

cookpad.japan @cookpad_jp

I created this recipe to use up leftover kimchi and eat to plenty of fermented foods.

Saved

Ingredients

2 servings

1 blockTofu (silken or firm)
200 gramsKimchi
1 largeTomato
1as necessary Leafy greens like mizuna
4 tbspShredded cheese
2Eggs
4Almonds
1Flaxseed oil

Saved

Steps

1

Drain the tofu and cut into your desired size. Place into a dish.
2

Cut the kimchi and tomato into bite-sized pieces. Mix these in a bowl and then put on top of the tofu.
3

Cut the mizuna into 4 cm pieces and scatter on top.
4

Top with the shredded cheese in a circle. Break an egg into the middle.
5

Cook in a microwave, oven, or oven toaster until the cheese melts and the egg white starts to cook.
6

Top with chopped almonds and drizzle flaxseed oil on top. Done☆