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Vegan Korean "Fried" Tofu Tacos

Lauren Hartmann
  • 60 minutes
  • Serves

INGREDIENTS

1

Cilantro

1 cup

Almond milk or non dairy milk

1

Block Tofu, Extra Firm

2 1/2 cups

Corn flakes

2 tsp

Agave

2 1/3 tbsp

Gochujang spread

2 tbsp

Soy sauce

1/2 cup

Vegan mayo

1 tsp

Chili powder

1 cup

Corn starch

1 tsp

Salt

3 tsp

Rice wine vinegar

6

Tortillas

1

Kimchi