Bulgogi-Inspired Tacos

Bulgogi “Meat” & Marinade

• 1 16-ounce block super firm tofu, shredded (with either your hands or a large cheese grater)
• ½ white onion (grated)
• ¾ cup applesauce
• 6 cloves fresh minced garlic
• 3 tablespoons low sodium soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon coconut sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon cayenne pepper powder

Gochujang Sauce

• ¼ cup gochujang
• ¼ cup vegan mayonnaise
• Juice of 1 small lime (about 1-2 tablespoons)
• 2 teaspoons low-sodium soy sauce

Slaw

• ¼ cup vegan mayonnaise
• 2 tablespoons cup rice vinegar
• 1 tablespoon minced ginger
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon vegan-friendly granulated white sugar to taste (optional)
• 3 large carrots (grated)
• 1 cup green cabbage (finely chopped)
• 1 cup red cabbage (finely chopped)
• 1 cup thinly sliced red onion
• ½ cup roughly chopped cilantro

Tacos

• 2 tablespoon neutral oil (such as vegetable or canola)
• Warmed corn or flour tortillas
• Fresh chopped cilantro
• Thinly sliced Thai chili (optional)
• Fresh lime wedges

1. 1

   Place the shredded tofu, apple, and onion in a large bowl and mix with the rest of the marinade ingredients, tossing well to thoroughly combine. Cover and place in the refrigerator to marinate for at least 1 hour, up to overnight.

2. 2

   About 20 minutes before the bulgogi tofu ‘meat’ is done marinating, prepare the gochujang sauce and slaw. For the sauce, mix all its ingredients in a small bowl and set aside. For the slaw, whisk together the mayo, rice vinegar, ginger, garlic powder, salt, and sugar. Toss with the carrots, cabbage, onion, and cilantro mixing to coat. Taste and adjust seasonings, if necessary.

3. 3

   For the tacos, heat the oil in a large skillet over medium high heat. Once the oil is hot, add the marinated tofu bulgogi ‘meat’ and place in an even layer. Cook, without touching, until slightly crisped on the bottom side, 10 to 12 minutes. Give it a good stir, reduce the heat to medium, and continue to cook in an even layer, stirring every so often until crisped around the edges, another 10 to 12 minutes.

4. 4

   Meanwhile, warm your tortillas. To build your tacos, place a by a few spoonfuls of the bulgogi ‘meat’. Drizzle on some gochujang sauce and spoon on some slaw. Garnish with fresh chopped cilantro, Thai chilis, and a couple lime wedges. Serve with slaw on the side and enjoy!