Vegan Kimchi Tofu Scramble

1 tbsp canola oil
1/2 onion, peeled and diced
1/4 cup Beyond steak (optional)
1/3 cup Seoul vegan kimchi (Target)
16 oz firm tofu, drained and cubed
1 tbsp Yamasa low-sodium soy sauce 
2 tbsp nutritional yeast
1/2 tsp vegetable bouillon powder
1/2 tsp onion powder
dash garlic powder
dash freshly ground pepper

In a frying pan, heat oil over medium heat. Add oil and stir until half cooked, add steak if using, and stir until browned and onion is translucent. Stir in kimchi until fragrant. Stir in tofu, soy sauce, nutritional yeast, bouillon, onion powder, and garlic powder until incorporated. Finish with freshly ground pepper, remove from heat, and serve.