Ingredients
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For the Tofu:
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8 oz extra-firm tofu, crumbled
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2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
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1 tablespoon gochujang (Korean red chili paste)
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1 teaspoon sesame oil
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1/2 teaspoon maple syrup
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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For the Tacos:
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4 small gluten-free corn tortillas (or regular if not gluten-free)
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1 cup vegan kimchi, drained and chopped
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1/2 cucumber, thinly sliced
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1/4 cup fresh cilantro leaves
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2 -3 green onions, thinly sliced
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1 lime, cut into wedges
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1 Sesame seeds for garnish (optional)
Directions
These breakfast tacos are a delicious fusion of Korean and Mexican cuisines, combining spicy tofu and tangy kimchi with fresh veggies for a unique breakfast experience.
Adjust the level of spiciness by adding more or less gochujang according to your preference. These Korean-inspired breakfast tacos are a perfect way to kickstart your day with a burst of flavor.
Steps
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1
Done
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For the Tofu: |
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2
Done
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In a bowl, whisk together the low-sodium soy sauce (or tamari), gochujang, sesame oil, maple syrup, garlic powder, and onion powder to make the marinade. |
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3
Done
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Crumble the extra-firm tofu into the marinade and gently mix until the tofu is well coated. Let it marinate for at least 10 minutes to absorb the flavors. |
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4
Done
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Heat a non-stick skillet over medium-high heat. Add the marinated tofu and cook for 5-7 minutes, stirring occasionally until it's heated through and slightly crispy. Remove from heat. |
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5
Done
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For the Tacos: |
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6
Done
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Warm the corn tortillas in a dry skillet or microwave for a few seconds until soft and pliable. |
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7
Done
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To assemble each taco, place a portion of the marinated tofu in the center of a tortilla. |
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8
Done
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Top with chopped kimchi, cucumber slices, fresh cilantro leaves, and green onions. |
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9
Done
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Squeeze a lime wedge over each taco and garnish with sesame seeds, if desired. |
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10
Done
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Serve your Vegan Korean-Inspired Tofu and Kimchi Breakfast Tacos hot and enjoy the bold Korean flavors. |
