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Korean Tofu Tacos with Kimchi Slaw & Cilantro
2 or 4 Serving Dinner

Korean Tofu Tacos

with Kimchi Slaw & Cilantro

Tags: Gluten-Free, High-Protein, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
690
FAT
40g
CARBOHYDRATES
57g
PROTEIN
29g

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INGREDIENTS

  1. 1 garlic clove
  2. 1 oz fresh ginger
  3. 1 tbsp gochujang
  4. 2 tbsp peanut butter
  5. 1 tbsp tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp sesame oil
  8. 14 oz organic extra firm tofu
  9. 4 oz coleslaw blend
  10. 2.8 oz vegan cabbage kimchi
  11. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  12. 6 corn tortillas
  13. ½ oz fresh cilantro
  14. 1 tbsp (2 tbsp) vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see nutrition.
  18. Directions for 4 servings indicated in parentheses
Allergens: peanut, soy
Tools: Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
690
FAT
40g
CARBOHYDRATES
57g
PROTEIN
29g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Mix the gochujang sauce

Preheat the oven to 350°F. Peel and mince the garlic. Peel and mince 2 tsp (4 tsp) ginger. Add minced garlic, minced ginger, gochujang, peanut butter, tamari, turbinado sugar, sesame oil, and 2 tbsp (4 tbsp) warm water to a medium bowl. Whisk the gochujang sauce. TIPS: The oven will be used to warm the tortillas. You can use a toaster oven or microwave instead if you prefer. Save any remaining ginger for your own use.

2
Crisp the tofu

Cut tofu into ½ inch cubes. Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add gochujang sauce and cook another 2 to 3 minutes.

3
Make the kimchi slaw

Add coleslaw blend, kimchi, Vegenaise, and a pinch of salt and pepper to a large bowl. Toss the kimchi slaw to combine.

4
Serve

Wrap tortillas in foil and place them in the oven to warm, 4 to 5 minutes. Roughly chop the cilantro leaves and stems. Divide warm tortillas between plates and top with Korean tofu and kimchi slaw. Top the Korean tofu tacos with chopped cilantro. Tuck in!

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