Korean-Mexican Spiced Tofu Tacos
Crispy baked tofu seasoned with a sweet-spicy Korean marinade, served in warm corn tortillas with a zesty Mexican slaw. This Asian-Mexican Fusion-inspired vegetarian recipe, ready in about 50 minutes, pairs extra-firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz, pressed and cubed extra-firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp gochujang
- 8 corn tortillas
- 2 cups shredded cabbage
- 1, diced avocado
- 1, cut into wedges lime
- 1/4 cup, chopped cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Toss 14 oz cubed tofu with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp sesame oil, and 1 tsp gochujang until evenly coated.
- Step 2: Arrange tofu on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway, until golden and slightly crispy.
- Step 3: While tofu bakes, combine 2 cups shredded cabbage, 1/4 cup chopped cilantro, and 1 tbsp lime juice in a bowl.
- Step 4: Warm corn tortillas according to package instructions.
- Step 5: Assemble tacos with baked tofu, cabbage slaw, diced avocado, and a squeeze of lime.
