Miso Tofu Taco with Kimchi
Miso Tofu Taco with Kimchi, made with garlic miso tofu, kimchi, avocado, Napa cabbage, cucumbers, scallions, cilantro, and sesame garlic sauce.
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!
