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Korean Vegan Tacos

Korean Vegan Tacos

Tasty tacos that ate fresh, quick and perfect for a light and easy summer meal


by @Wallflowerkitchen

  • Serves 6

  • 15 Minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Zingy Korean-Style Grains


To Serve

  • Kimchi
  • Sriracha sauce
  • Vegan mayonnaise
  • Fresh coriander, roughly chopped


    1. Cut the tofu into 1 inch  cubes. Add the oil to a frying pan and turn the heat up high.
    2. Place the cubes in the hot oil and fry on each side for 3-4 minutes each, until browned and crispy. Turn off the heat and add the sriracha sauce, gently stirring to coat all of the tofu. Then mix with the Korean-style grains.
    3. To assemble the tacos, take a wrap and add 3 tbsp of the grains and tofu mixture. Load with the slices of raw vegetables and onion. Top with kimchi, extra sriracha, mayonnaise and fresh coriander.


  • Serve immediately and enjoy!



*You can buy tofu ready-marinated or make your own quick marinade by combining 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, 1 tsp garlic powder and a pinch of ground ginger together. Place the tofu in a shallow food container and pour the marinade over it. Leave for at least an hour or overnight.

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