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Spicy Korean Tofu Tacos
Servings Prep Time
4servings 30minutes
Cook Time
30minutes
Servings Prep Time
4servings 30minutes
Cook Time
30minutes
Ingredients
Tofu ingredients
Slaw ingredients
To serve
Instructions
  1. Press tofu: drain from package, slice in half lengthwise, layer in paper towels and put something heavy on top to draw out water (such as a heavy pan); press about 15 minutes
  2. Make tofu marinade: in a small bowl whisk garlic paste, tamari/soy or aminos, one tablespoon of the avocado oil, and a generous pinch or two of Korean gochugaru flakes if you like it spicy
  3. Dice pressed tofu into about 1” cubes, then marinate for 15 minutes
  4. Heat oven to 425° and line a large sheet pan with parchment baking paper, spread tofu onto pan and roast 25 minutes, stirring halfway through (watch to make sure garlic does not burn)
  5. Make slaw: in a large bowl whisk kimchi paste, lime, honey and one tablespoon of the avocado oil; right before you are ready to serve toss with cabbage and sesame seeds, season to taste with salt
  6. To assemble: top each toasted/warmed tortilla with some slaw and desired amount of tofu (you may not use entire amount), then top with avocado, cilantro and extra toasted sesame seeds if desired
Recipe Notes

Recipe serves 4, with 1 or 2 tacos per person

Original recipe created by Jerran Boyer
www.healthnutchefs.com