1400 700 vegan koreantofutacoswithkimchicoleslaw horizontal

Korean Tofu Tacos

with Kimchi Slaw & Cilantro

dinner

Party Foods Quick and Easy Spring Recipes Summer Recipes Gluten-Free High-Protein Korean Appetizer Nuts Tofu Dinner Leafy Greens
SERVINGS
2 4
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. 3.5 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: soy, peanuts
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, minced ginger, gochujang, peanut butter, tamari, sugar, sesame oil, and 2 tbsp warm water.

2
Crisp the tofu

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

4
Serve

Wrap the tortillas in foil and place them in the oven to warm, 4 to 5 minutes. Roughly chop the cilantro leaves and stems. Divide the warmed tortillas between plates and top with Korean tofu and kimchi slaw. Top the Korean tofu tacos with chopped cilantro. 잘 먹겠습니다 (which translates to “I will eat well”)!