These Korean-inspired tofu tacos are a bold, flavour-packed way to spice up taco night, crispy gochujang-lime tofu tucked into warm tortillas and layered with tangy pickled veggies, creamy avocado crema, and a sprinkle of fresh herbs. Every bite hits the perfect balance of spicy, creamy, sweet, and crunchy. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is satisfying, plant-based, and totally weeknight-worthy.
Nutritional Benefits
This dish isnāt just tasty, itās a nourishing choice, too.
- Tofu provides a great source of plant-based protein and calcium, helping support bones and muscles.
- Red cabbage and carrots are packed with fibre, vitamin C, and antioxidants, which support digestion and immunity.
- Avocado offers heart-healthy monounsaturated fats and potassium to keep you feeling full and fuelled.
- Fermented gochujang brings beneficial probiotics and bold umami without needing much sodium.
- Using vinegar-based pickles supports digestion and adds vibrant flavour without heavy sauces or dressings.
Plus, itās all naturally dairy-free and can easily be made gluten-free with corn tortillas and tamari.
Serving: 10-12 tacos per recipe – makes ~5 servings
Crispy Korean Tofu TacosĀ
Description
These Crispy Korean Tofu Tacos are a bold, plant-based fusion of spicy gochujang tofu, quick-pickled veggies, and a zesty lime avocado crema all tucked into warm tortillas for the ultimate flavour-packed bite.
Ingredients
Crispy Lime Gochujang Tofu
Lime avocado crema
Pickled Veggies
Instructions
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Make one recipe of crispy lime gochujang tofu. While itās roasting in the oven make the pickled veggies and lime crema. The pickled veggies can also be made in advance, lasts 2 weeks in the fridge.
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For the pickled veggies: Prepare your sliced cabbage, cucumber, carrot, and jalapeƱo. Add the cabbage and jalapeno to one heat proof jar and sliced carrots and cucumbers to another jar.
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In a medium pot, add vinegar, water, cane sugar, salt, mustard seeds, and chilli flakes to a medium pot. Bring to a gentle boil over medium heat, stirring to dissolve the sugar.
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Once the pickling liquid reaches a boil, carefully pour it into both jars over the vegetables to just cover them. Press down gently so theyāre submerged. Let them sit and pickle at room temperature while you prepare the rest. (You can also make this ahead and refrigerate up to 2 week)
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For the lime avocado crema: Add all ingredients to a blender or small food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed. Refrigerate until ready to use.
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Assemble the Tacos: Warm the tortillas in a lightly oiled skillet or directly over a gas burner until lightly charred and pliable. Spread a spoonful of avocado crema on each tortilla. Place a generous portion of carrots and cucumber pickles. Then add a few pieces of crispy tofu and top with pickled cabbage and jalapeno. Garnish with sesame seeds, fresh coriander and a squeeze of lime. Serve immediately and enjoy!
Nutrition Facts
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 548kcal
- % Daily Value *
- Total Carbohydrate 51g17%
- Dietary Fiber 7g29%
- Sugars 15g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.