Korean Tofu Tacos with Kimchi Coleslaw & Cilantro

Korean Tofu Tacos

with Kimchi Coleslaw & Cilantro

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dinner

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SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
670
FAT
32g
CARBOHYDRATES
77g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1 garlic clove
  2. 1 oz fresh ginger
  3. 1 tbsp gochujang
  4. 1 tbsp peanut butter
  5. 2 tbsp tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp sesame oil
  8. 7 oz Wildwood® Organic Sproutofu® Baked Tofu
  9. 6 oz coleslaw blend
  10. 4 oz vegan cabbage kimchi
  11. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  12. 8 corn tortillas
  13. ½ oz fresh cilantro
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see nutrition.
Allergens: peanuts, soy
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Mix the gochujang sauce
Preheat the oven to 350°F for the tortillas. Peel and mince garlic. Peel and mince just 2 tsp ginger. In a medium bowl, whisk together the minced garlic, ginger, gochujang, peanut butter, tamari, sugar, sesame oil, and 2 tbsp warm water.
2
Crisp the tofu
Cut the tofu into ½ inch cubes. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and cook until crispy in places, about 3 to 5 minutes. Add the gochujang sauce and cook until crispy in places, about 2 to 3 minutes.
3
Make the kimchi slaw
In a large bowl, combine the coleslaw blend, kimchi, Vegenaise, and a pinch of salt and pepper. Toss the kimchi coleslaw to combine.
4
Warm the tortillas
Wrap the tortillas in foil and place them in the oven to warm, about 4 to 5 minutes. Roughly chop the cilantro leaves and stems.
5
Serve
Divide the corn tortillas between plates and top with Korean tofu and kimchi coleslaw. Sprinkle with chopped cilantro. Enjoy!