2 Serving
Lunch
Banh Mi Tacos
with Kimchi & Sriracha Mayo
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
530
FAT
26g
CARBOHYDRATES
58g
PROTEIN
20g
Share this Recipe:
Get Recipes Delivered
INGREDIENTS
- 7 oz Wildwood® Organic Sproutofu® Baked Tofu
- 2 oz vegan cabbage kimchi
- 2 tbsp Sriracha
- ¼ cup Follow Your Heart Soy Free Vegenaise®
- 4 corn tortillas
- 4 oz shredded red cabbage
- For full ingredient list, see Nutrition
Allergens: soy
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
530
FAT
26g
CARBOHYDRATES
58g
PROTEIN
20g
Share this Recipe:
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.
SIMILAR RECIPES
SOLD OUT
2 Serving
Dinner
ROASTED TOFU TOSTADAS with Rainbow Salsa & Refried Beans
35 Mins
/
560 Calories
SOLD OUT
2 or 6 Serving
Dinner
BUFFALO TEMPEH NACHOS with Celery Salsa & Ranch Crema
25 Mins
/
500 Calories
SOLD OUT
2 or 6 Serving
Dinner
ZA'ATAR TOFU TENDERS with Broccolini & Maple Mustard Dipping Sauce
35 Mins
/
840 Calories
