Ingredients
7 oz. sprouted tofu
2 oz. vegan kimchi
2 tbsp. Sriracha
1/4 c. vegan mayo
4 corn tortillas
4 oz. shredded red cabbage
Directions
Cut the tofu into cubes. Roughly chop the kimchi. In a small bowl, combine the Sriracha and vegan mayo. Wrap the tortillas in a damp paper towels and heat in the microwave for 1 minute. Layer the cubed tofu, kimchi, and red cabbage onto the tacos. Drizzle with Sriracha mayo.
Serves 2.
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