Ingredients
Mushroom Tofu Filling
- 3-4 tablespoons avocado oil (if the pan gets dry while cooking add in the extra tablespoon]
- 6 ounces oyster mushrooms roughly chopped
- 10 ounces extra-firm tofu pressed and crumbled
- ¼ cup tamari
- 1 tablespoon agave nectar
Spicy Cucumber Slaw
- 1 cup shredded cabbage mix
- 1 small English cucumber julienned
- 2 green onions thinly sliced
- 2 Thai chili peppers thinly sliced
- ¼ cup cilantro minced
- 3 tablespoons mayonnaise
- 2 tablespoons Sriracha
Tacos
- 6 corn tortillas warmed and/or charred over an open flame
- ¾ cup kimchi
- Sesame seeds for sprinkling
Method
- First, make the slaw by combining all of the ingredients in a large bowl, toss well to combine, and taste for additional Sriracha of salt if needed. Refrigerate until ready to use.
- Heat the avocado oil in a large skillet over medium-high heat. Once hot, add in the mushrooms in a single layer on one side and the crumbled tofu on the other side. Sear, without moving for 3-4 minutes until a golden crust has formed on both the mushrooms and the tofu and each is easily released from the pan.
- Stir and continue to cook for 4-5 more minutes to allow the other sides to crisp. Once the mushrooms and tofu are crispy, pour in the tamari and agave. Mix well and continue to cook until the liquid has absorbed, an additional minute or two.
- To serve, top each tortilla with the slaw mixture then divide to mushroom tofu filling between them. Top with kimchi and sesame seeds to serve.