Korean Vegan Tacos

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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

Ingredients

1 tbsp sesame oil
300 g marinated tofu*
1 tbsp sriracha sauce
6 soft taco wraps (or small tortillas)
250g pouch Merchant Gourmet Zingy Korean Style Grains
Mixture of chopped raw red cabbage, carrot and spring onions, sliced

To Serve

Kimchi
Sriracha sauce
Vegan mayonnaise
Fresh coriander, roughly chopped

Instructions

Cut the tofu into 1 inch cubes. Add the oil to a frying pan and turn the heat up high.
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.
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!

Notes

*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.