Banh Mi Tacos with Kimchi & Sriracha Mayo

Banh Mi Tacos

with Kimchi & Sriracha Mayo

GET RECIPES DELIVERED
lunch

Appetizer High-Protein Party Foods Lunch Tofu Hearty Vegetables Nut-Free Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Seasonal Menu 10 minutes or less
GET RECIPES DELIVERED
SERVINGS
2 2
PREP & COOK TIME
5 min
CALORIES
530
FAT
26g
CARBOHYDRATES
58g
PROTEIN
20g

MAIN INGREDIENTS

  1. 7 oz Wildwood® Organic Sproutofu® Baked Tofu
  2. 2 oz vegan cabbage kimchi
  3. 2 tbsp Sriracha
  4. ¼ cup Follow Your Heart Soy Free Vegenaise®
  5. 4 corn tortillas
  6. 4 oz shredded red cabbage
  7. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

INSTRUCTIONS

1
Prepare the toppings
Cut the tofu into cubes. Roughly chop the kimchi. In a small bowl, combine the Sriracha and Vegenaise.
2
Serve
Wrap the tortillas in damp paper towels and heat in the microwave for 1 minute. Layer the cubed tofu, chopped kimchi, and shredded cabbage onto the tortillas. Drizzle tacos with Sriracha mayo.