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three tacos stuffed with gochujang tofu, sunbutter sauce, kimchi, cabbage, and cilantro.

Gochujang Tofu and Kimchi Tacos with Sunbutter Sauce

  • Author: Allison
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Healthy and satisfying gochujang tofu and kimchi tacos topped with a salty-sweet sunflower seed butter sauce. 



Gochujang Tofu

Sunflower Seed Butter Sauce

  • 1/3 cup sunflower seed butter
  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp minced fresh ginger
  • 1 1/2 tbsp toasted sesame oil 
  • 1 1/2 tbsp tamari
  • 1 tbsp pure maple syrup
  • 2 medium garlic cloves
  • Pinch each sea salt and freshly ground black pepper
  • 3 tbsp water 

Pan-Fried Cabbage 

  • 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 1/2-2 cups vegan kimchi 

8-12 small organic corn tortillas

Fresh cilantro 




  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 
  2. 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. 
  3. Remove from the oven and dollop 1/3 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. 
  4. 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. 
  5. 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. 
  6. Warm up the corn tortillas, if desired. 
  7. 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! 

  • Category: Dinner
  • Cuisine: Vegan, Korean

Keywords: gochujang tofu, gochujang tofu tacos, tofu kimchi tacos, vegan korean recipe