Kimchi and tacos are all the rage right now, so give them a try in your kitchen with these amazingly flavorful kimchi-marinated tofu tacos! They'll make your taste buds want to get up and do a happy dance.

Kimchi Tofu Tacos With Cashew Crema [Vegan]


Tofu and Marinade:
  • 1 package extra-firm tofu, cut into cubes
  • 1 cup veggie broth
  • 1 tablespoon tamari
  • 1 cup kimchi (just check to see if the ingredients have fish)
Purple Slaw:
  • 3 cups cabbage, shredded
  • 1/4 cup rice vinegar
  • 2 tablespoons mirin
Cashew Crema:
  • 1/2 cup cashews (soaked for a few hours, if you don't have a high-speed blender)
  • 1/2 cup non-dairy milk or water
  • 1/4 teaspoon garlic powder
  • Juice from 1 lime (approximately 3 tablespoons)
  • Salt, to taste
  • Gluten-free corn or gluten-free flour tortillas, to serve


  1. Press your tofu and cut into 1/2-inch (or so) cubes. Place in the marinade for at least 30 minutes, up to overnight. While the tofu is marinating, you can prepare your cashew crema and purple slaw.
  2. For the purple slaw, simply mix all of your ingredients together.
  3. For the cashew crema, add all ingredients to a blender and mix until smooth (this may take several minutes depending on your blender).

Nutritional Information

You can save that kimchi marinade and use it for something else, or even put the cabbage in your taco for an extra kimchi kick! Cashew crema is my way of making an easy, unprocessed cream, but if you want something even easier, you can also mix the lime juice and garlic powder in with some dairy-free yogurt or even vegan mayo (I know it sounds crazy, but trust me on this one), and then add a little non-dairy milk until you reach your desired consistency. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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