These gochujang tofu and kimchi tacos with sunbutter sauce are bursting with sweet, salty, and spicy flavours. They’re also packed with protein, making them an ultra satisfying vegan meal!
These gochujang tofu tacos are SO GOOD! I’d say they’re my new favourite taco. There’s so much going on flavour wise: sweet, spicy, salty, and umami at once. It’s all thanks the tofu coated in gochujang and baked until crispy; salty, spicy, and crunchy kimchi; zingy sunflower seed butter sauce; and red cabbage, cooked until tender.
What’s more, one serving of these gochujang tofu tacos boasts about 25 grams of protein, most of which comes from the tofu, while the sunflower seed butter sauce and tortillas play supporting protein roles.
how to make these gochujang tofu and kimchi tacos with sunflower seed butter sauce
Start by preparing the crispy tofu. In the final five minutes of baking, add gochujang, toss, and place back in the oven for five minutes more.
While the tofu is in the oven, prepare the sunflower seed butter sauce by blending together sunflower seed butter, lime juice, ginger, toasted sesame oil, garlic, tamari, maple syrup, salt, pepper, and water in a blender and blending until smooth.
Cook the red cabbage until tender. You can also sub mushrooms for even more umami flavour!
To assemble the tacos, place several cubes of tofu on a small tortilla, followed by cooked cabbage or mushrooms, kimchi, sunbutter sauce, and cilantro.
if you love these tacos, be sure to check out my other taco recipes:
I hope you love these tacos as much as we do! Leave a comment and rating below to let everyone know how you enjoyed them, and don’t forget to post a photo to Instagram with @upbeet.kitchen and #upbeetkitchen, too!
Healthy and satisfying gochujang tofu and kimchi tacos topped with a salty-sweet sunflower seed butter sauce.
- 1 lb block organic firm or extra firm tofu
- 1 tbsp olive oil
- 1 tbsp tamari
- 1 tbsp arrowroot
- ⅓ cup Gochujang-Style Korean Chili Paste
Sunflower Seed Butter Sauce
- ⅓ cup sunflower seed butter
- ¼ cup freshly squeezed lime juice
- 2 tbsp minced fresh ginger
- 1 ½ tbsp toasted sesame oil
- 1 ½ tbsp tamari
- 1 tbsp pure maple syrup
- 2 medium garlic cloves
- Pinch each sea salt and freshly ground black pepper
- 3 tbsp water
- 1 tbsp oil (olive, grapeseed, or avocado)
- 1 medium onion, sliced
- 2 medium garlic cloves, minced
- 3 cups finely shredded purple cabbage
- Sea salt and pepper to taste
- 1 tbsp apple cider vinegar
1 ½-2 cups vegan kimchi
8-12 small organic corn tortillas
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Chop the tofu into 1-inch cubes. Place in a bowl and drizzle with olive oil and tamari. Toss to coat, then sprinkle on the arrowroot and toss again. Transfer to the prepared baking sheet and bake for 25 minutes.
- Remove from the oven and dollop ⅓ cup of the gochujang over top. (You can leave the tofu on the baking sheet and dollop the gochujang over top- no need to transfer to a bowl.) Using a couple of spoons, toss to coat every cube in some gochujang. Place back in the oven for 5 more minutes.
- Meanwhile, prepare the sunflower seed butter sauce. Combine the sunflower seed butter, lime juice, ginger, sesame oil, tamari, maple syrup, garlic, salt, pepper, and water in a blender and blend until smooth. Transfer into a jar or container and set aside until ready to use.
- Make the pan-fried cabbage by warming the oil in a large skillet over medium heat. Add the onion and garlic; cook, stirring occasionally, for five minutes. Add the cabbage and a couple pinches each salt and pepper. Cook, stirring occasionally, until cabbage is tender, 10-15 minutes. Add the apple cider vinegar, remove from heat, and set aside.
- Warm up the corn tortillas, if desired.
- To assemble a taco, add a few cubes of gochujang tofu, followed by some cabbage, kimchi, and sunflower seed sauce, on a tortilla. Garnish with a few cilantro leaves. Count on 2-3 tacos per person.
I often double the tofu recipe so that everyone gets lots. It’s addictive!
You can feel free to swap out the purple cabbage for 3 cups of sliced or quartered crimini mushrooms!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Vegan, Korean
Keywords: gochujang tofu, gochujang tofu tacos, tofu kimchi tacos, vegan korean recipe