The most gochujang flavor! These are the Vegan Tacos I make all Summer!! 🌮

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and ground chicken is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Flour tortillas are often less expensive.

Make a marinade using gochujang.

Crumble pressed extra firm tofu into the marinade and toss well to coat.

Optionally marinate the tofu for some time or proceed to bake it directly.

Sprinkle cornstarch on the tofu mixture and toss well to coat.

Spread the tofu on a parchment-lined baking sheet in a single layer.

Bake the tofu for about 20 minutes, moving it around to prevent scorching.

Continue baking for another 5 minutes or longer until the tofu is chewy crisp, but not too crunchy.

Make the dressing for the slaw, adding most of it to the slaw and tossing well, reserving about 2 tablespoons for later.

Warm the tortillas in the microwave or over a gas flame.

Assemble the tacos by adding slaw, crispy chewy tofu, creamy dressing, and pickled jalapeno.

Optionally mix a tablespoon of gochujang with a tablespoon of maple syrup and hot water to dress the tacos.

If desired, skip the glaze and use the creamy dressing to dress the tacos.

For a low-carb option, use lettuce wraps instead of tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens