Miso Tofu Tacos with Kimchi
Miso Tofu Tacos with Kimchi, made with garlic miso tofu, kimchi, avocado, Napa cabbage, cucumbers, scallions, cilantro, and sesame garlic sauce.
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VEGAN TOFU TACOS
Looking for a delicious taco that will fill you up and fuel you without weighing you down? This is it! This miso tofu tofu with kimchi recipe has it all….probiotics, protein, vitamins, minerals, and healthy fats! And of course, loads of flavor. This recipe is super simple to make and is a great recipe for beginners. It’s also a fantastic recipe for meal prep or a crowd.
KIMCHI
Kimchi is a stinky, spicy, delicious food! It is traditionally made in Korea and has been consumed for thousands of years. It consists of vegetables, often cabbage or Korean radish, that are covered in spices including ginger, garlic, gochugaru, and spring onion, then salted and fermented. Kimchi is loaded with probiotics, that are beneficial to digestion, absorption of nutrients, and overall gut health. Kimchi is definitely an acquired taste, but in my opinion it’s amazingly delicious and the perfect addition to many meals. Kimchi is a great addition for many healthy vegan recipes, especially vegan tacos.
BENEFITS OF MISO
Miso is AMAZING! Not only does it have a delicious, umami flavor, it is incredibly healing. Miso has been a staple in the Japanese culture for over 1,300 years.
What makes miso so good for you? It’s the fermentation process. Miso is fermented soy beans, salt, and a koji starter. The fermentation process allows probiotics, good bacteria, to form. This is great for the immune system and helps aid in digestion. Miso is also a good source of Vitamin K, manganese, Cooper, and zinc. Plus it has a couple grams of protein. Miso is of course the star of the show in miso soup, but it is also an excellent addition for many vegan recipes. Just of touch of it can add a delicious umami flavor to veggies, noodles, or in this case, vegan tofu tacos.
GARLIC MISO TOFU
Tofu doesn’t have much flavor on its own. But by pressing and seasoning tofu you can really turn it into an incredibly flavorful source of vegan protein. Tofu is not only a great source of protein, it is high in calcium and iron as well!
For these miso tofu tacos with kimchi, the tofu crumble is super simple to make. It only has 6 ingredients and takes under 15 minutes to throw together. It has a nice sweet, salty, umami flavor that is perfect for a taco. It is a great addition to salads, noodles or many other healthy vegan dishes as well.
The other key ingredient for this garlic miso tofu recipe is sesame garlic sauce. You can find this, or a similar brand, in the Asian isle of pretty mush any grocery store. It’s a sweet, savory, salty sauce that is super delicious.
WHY SHOULD YOU PRESS YOUR TOFU?.
You can heat up and eat tofu right out of the container. But pressing it is highly recommended.
By pressing your tofu, a lot of the extra liquid is released. This improves the texture by making it firmer. It also allows the tofu to have room to absorb the flavors it’s being cooked in. Plus it browns and crisps more easily when pressed.
You can press your tofu by placing a heavy object on top of it, such as an iron skillet. But if you consume tofu frequently I recommend buying a tofu press. They are cheap, simple and get the job done effectively.
You should press your tofu for a minimum of 10 minutes. But 30-60 minutes is ideal.
TOPPINGS FOR THE VEGAN MISO TOFU TACO
The garlic miso tofu is a great way to get this taco recipe going. But toppings are definitely key! This vegan tofu taco is topped with kimchi, avocado, scallions, cilantro, English cucumber and sesame garlic sauce. I used English cucumbers because they are small and are crisper than other cucumbers. Any cucumber will work, but I definitely recommend English for this tofu taco recipe.
Miso Tofu Taco with Kimchi
Ingredients
FOR GARLIC MISO TOFU
- 1 block of tofu, pressed
- 1 tbsp olive oil
- 1 clove of garlic, finely chopped
- 1/2 inch of fresh ginger, grated
- 1 tsp miso paste I used white miso
- 2 tbsp sesame garlic sauce
TOPPINGS
- 3 leaves Napa cabbaged, chopped
- 2 green onions, thinly sliced
- 1 avocado, sliced
- 1 English cucumber, thinly sliced
- 1/2 cup kimchi
- 2 tbsp sesame garlic sauce
- 8 small flour tortillas
Instructions
GARLIC MISO TOFU
- Press tofu using a tofu press or placing tofu under a heavy skillet. Tofu should be pressed for at least 10 minutes, but the longer the better.
- **Short on time? Skip this step, but it does make the tofu crisp up better and have a better texture.
- While tofu is pressing you can jump to the following category PREP THE TOPPINGS
- Chop garlic
- Add olive oil, garlic, grated ginger, and crumbled tofu to a non-stick skillet
- Cook over medium heat for about 8 minutes, or until tofu starts to brown
- **Be sure not to burn the garlic, turn down heat if needed
- Once tofu has browned a bit, add miso paste and garlic sesame sauce
- Mix until evenly incorporated. Remove from heat and set aside
PREP THE TOPPINGS
- Chop the cabbage. Set aside
- Thinly slice the scallions. Set aside
- Chop the cilantro. Set aside
- Thinly slice the English cucumber
- Slice the avocado. Set aside
PUT IT ALL TOGETHER
- Once tofu is made and toppings are pressed, its time for the tortillas
- Heat tortillas on a skillet until they are hot and slightly browned. Keep a good eye on these babies to they don't burn!
- Time to build the taco!
- Lay tortillas on a flat surface
- Add tofu and avocado
- Add the remaining ingredients
- Serve and enjoy!
