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Banh Mi Tacos with Kimchi & Sriracha Mayo
2 Serving Lunch

Banh Mi Tacos

with Kimchi & Sriracha Mayo

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
530
FAT
26g
CARBOHYDRATES
58g
PROTEIN
20g

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INGREDIENTS

  1. 7 oz Wildwood® Organic Sproutofu® Baked Tofu
  2. 2 oz vegan cabbage kimchi
  3. 2 tbsp Sriracha
  4. ¼ cup Follow Your Heart Soy Free Vegenaise®
  5. 4 corn tortillas
  6. 4 oz shredded red cabbage
  7. For full ingredient list, see Nutrition
Allergens: soy
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
530
FAT
26g
CARBOHYDRATES
58g
PROTEIN
20g

View Full Nutrition Label


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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