Korean Tofu Tacos
with Kimchi Slaw & Cilantro
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- 1 garlic clove
- 1 oz fresh ginger
- 1 tbsp gochujang
- 2 tbsp peanut butter
- 1 tbsp tamari
- 1 tsp turbinado sugar
- 1 tbsp sesame oil
- 14 oz organic extra firm tofu
- 4 oz coleslaw blend
- 2.8 oz vegan cabbage kimchi
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 6 corn tortillas
- ½ oz fresh cilantro
- 1 tbsp (2 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
- Directions for 4 servings indicated in parentheses
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.
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.
Add coleslaw blend, kimchi, Vegenaise, and a pinch of salt and pepper to a large bowl. Toss the kimchi slaw to combine.
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!