Spicy Korean Tofu Taquitos

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Serving Size: 16.02 ounces

Ingredients

Tofu
9 2/3 cups Tofu, Extra Firm, drained, pressed, crumbled
1/3 cup Limes, juice
3 tbsp Cilantro, fresh, chopped
3 tbsp Garlic, cloves, peeled, minced
1 1/2 tsp Salt, Kosher
1/2 tsp Pepper, Black, table grind
3 tbsp Seasoning, Taco
3 tbsp Sauce, Gochujang
2 tbsp Oil, Canola
1 cup Onions, Yellow, chopped
1 cup Pepper, Bell, Red, chopped
1/2 tsp Salt, Kosher
1 1/2 cups Tomatoes, fire roasted, canned, diced, in juice

Cilantro Lime Crema
1 1/2 cups Vegan Mayonnaise
3 tbsp Limes, juice
3 tsp Vinegar, Apple Cider
1 1/2 tsp Garlic, powder
1/2 tsp Salt, Kosher
3/4 cup Cilantro, fresh, minced

Kimchi Pico
2 cups Vegan Kimchi
3/4 cup Tomatoes, Cherry, small, halved
1/2 cup Onions, Green, sliced thinly on bias
3/4 cup Carrots, peeled, shredded
3 tbsp Peppers, Jalapeño, fresh, chopped

Taquito
36.0 ea Tortilla, Flour, 6″
1 1/2 cups Guacamole, premade

Preparation

1. Tofu mixture: In a large bowl, add crumbled tofu, lime juice, cilantro, garlic, salt, black pepper, taco seasoning, and Gochujang and mix until fully combined and tofu is coated.
2. To a blender, add canola oil, onions, bell peppers, salt, and fire roasted tomatoes and blend on high until mixture forms into a paste. Pour mixture over tofu and toss to combine.
3. To a skillet or flat top on medium-high heat add tofu mixture and cook down for 5-7 minutes stirring constantly until tofu has released its moisture and has slightly browned. Remove from heat and hold hot.
4. Preheat oven to 400°F. Lay tortillas flat. Add 1.5oz of tofu mixture per tortilla, roll tightly with ends folded in and place on a baking sheet lined with parchment paper. Lightly spray taquitos with pan spray and bake for 20-25 minutes or until golden brown.
5. For Cilantro Lime Crema: Combine Vegan Mayonnaise, lime juice, apple cider vinegar, garlic powder, and salt in a blender, process until smooth. Add cilantro and pulse until flaked throughout. Cilantro Lime Crema can be stored in a sealed container in cooler until ready for service.
6. For Kimchi Pico: In a medium bowl, combine Vegan Kimchi, cherry tomatoes, green onions, carrots, and jalapenos. Cover and hold in cooler until service.
7. Three taquitos per serving: Place taquitos in center of plate, top each taquito with 1 tablespoon of guacamole, 1 tablespoon of cilantro-lime crema and 1 tablespoon of kimchi pico. Serve.

Nutrition information

Calories: 714 Total Fat: 30g Saturated Fat: 6g Trans Fat: 0g Carbohydrate: 88g Fiber: 8g Total Sugars: 10g Protein: 25g Sodium: 1995mg