2 Serving
Lunch
Banh Mi Tacos
with Kimchi & Sriracha Mayo
SERVINGS
PREP & COOK TIME
5 min
CALORIES
530
FAT
26g
CARBOHYDRATES
58g
PROTEIN
20g
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INGREDIENTS
- 7 oz Wildwood® Organic Sproutofu® Baked Tofu
- 2 oz vegan cabbage kimchi
- 2 tbsp Sriracha
- ¼ cup Follow Your Heart Soy Free Vegenaise®
- 4 corn tortillas
- 4 oz shredded red cabbage
- For full ingredient list, see Nutrition
Allergens: soy
SERVINGS
PREP & COOK TIME
5 min
CALORIES
530
FAT
26g
CARBOHYDRATES
58g
PROTEIN
20g
Get Recipes Delivered
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.
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