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–+ servings
crispy mushroom & tofu taco

Crispy Mushroom & Tofu Tacos

Gluten-FreeNut-Free
An Asian fusion inspired taco with a crispy mushroom and tofu filling, spicy cucumber slaw, and kimchi.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2

Ingredients
  

Mushroom Tofu Filling
  • 2 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
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 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 vegan mayonnaise
  • 2 tablespoons Sriracha
Tacos
  • 6 corn tortillas warmed and/or charred over an open flame
  • ½ cup kimchi
  • Sesame seeds for sprinkling

Method
 

  1. 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.
    1 cup shredded cabbage mix, 2 green onions, 2 Thai chili peppers, 1/4 cup cilantro, 3 tablespoons vegan mayonnaise, 2 tablespoons Sriracha, 1 small English cucumber
  2. 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.
    2 tablespoons avocado oil , 6 ounces oyster mushrooms, 10 ounces extra-firm tofu
  3. 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.
    2 tablespoons soy sauce, 1 tablespoon agave nectar
  4. 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.
    6 corn tortillas, 1/2 cup kimchi, Sesame seeds
Nutrition Per serving

Nutrition information is provided as an estimate only and may vary depending on brands, substitutions, preparation methods, and portion sizes.

Nutrition Facts
Crispy Mushroom & Tofu Tacos
Amount per Serving
Calories
651
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
15
g
Monounsaturated Fat
 
15
g
Cholesterol
 
9
mg
3
%
Sodium
 
1779
mg
77
%
Potassium
 
1178
mg
34
%
Carbohydrates
 
63
g
21
%
Fiber
 
10
g
42
%
Sugar
 
15
g
17
%
Protein
 
23
g
46
%
Vitamin A
 
586
IU
12
%
Vitamin C
 
39
mg
47
%
Calcium
 
213
mg
21
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.