Super delicious gochujang tacos with creamy, crunchy yum sauce slaw are incredibly easy to make without a ton of ingredients. Crispy gochujang tofu, creamy gochujang slaw dressing, sweet spicy maple gochujang drizzle! Triple gochujang!

These tacos! They celebrate gochujang in a way you’ve never experienced! Crispy gochujang tofu! Creamy gochujang sauce for the slaw and for dressing! And a sweet spicy gochujang glaze to finish! Triple gochujang.

These tacos are super delicious and amazing! They come together fairly quickly and use many same ingredients in the different components of the taco. Despite that, there’s so much overall texture and flavor that they’re fabulous to whip up and enjoy on any weekday or on the weekend.

I love to make this tofu. It’s just super flavorful. You’ll want to double or triple the tofu recipe, so you’ll have leftover tofu handy to use in salads, wraps, sandwiches, bowls, etc. throughout the week.

Gochujang tacos are very simple to make. We take some tofu and marinate it in a gochujang, ginger-garlic, soy, and maple mixture, and then bake it.

Meanwhile, make the crunchy, creamy slaw. We make a quick, creamy dressing using gochujang again along with some lime juice, maple syrup, and non-dairy yogurt or vegan mayo. You use that dressing to make the slaw and to dress the tacos later on, so you don’t have to make multiple dressings.

I usually like to finish it off with a gochujang-maple drizzle. You don’t have to do this, but it adds some extra heat and a flavor punch—so definitely try to make that one as well.

These tacos are fantastic when the slaw is fresh and crunchy, the tofu is spicy and chewy and crisp! The creamy dressing adds richness, and the gochujang drizzle adds sweet heat. The pickled jalapeños bring a tangy heat that ties it all together.

Why You’ll Love Gochujang Tacos

• crispy gochujang tofu with creamy, spicy, crunchy slaw in warm tortillas
• simple ingredients – slaw and tacos use the same sauce!
• versatile! Use the tofu to make tacos or to top salads or bowl meals or in sandwiches or wraps!
• naturally nut-free with gluten-free and soy-free options

Continue reading: Gochujang Tacos with Yum Sauce Slaw

The post Gochujang Tacos with Yum Sauce Slaw appeared first on Vegan Richa.

 If you are a Chinese food lover, then Khimchi is not a new item.  I was introduced to khimchi when I first dined at Mainland China years ago. Mainland China is one of the most popular Asian Fine Dine restaurant in India that serves many authentic Asian dishes .

For the uninformed, Khimchi is a way of preserving veggies like a pickle and is served alongside the main course meal . Mostly when fresh veggies aren't available either due to weather or any other factor, then this Khimchi comes to the rescue. 

 I had Googled many recipes on how-to make Khimchi at home and had been wanting to try from a long time.  Finally I narrowed down on a recipe from a popular food channel and prepared using that recipe . I was quite happy with the outcome as it was just like the one I have tasted. I made it using cabbage but there are many variants where you can add carrots, daikons etc as well.

This month in our food bloggers' group Shhh cooking secretly Preethi Tandon suggested we explore jams,chutneys ,jellies or preserves from non Indian Cuisine and viola it was the best time to make and enjoy this yummy Khimchi which was a long over due to present itself on the blog.

My partner for this month is the enthusiastic blogger Seema who gave me the versatile ingredients soy sauce and sugar while I gave her  Cumin and lemon as the secret ingredients. with Seema has made a lipsmacking Quince Chutney.. If only I could lay my hands on that chutney now,I would be in the 7th heaven relishing it :-) 

Ingredients 

Method

• In a wide mixing bowl , take the cabbage and mix it with salt and some chilli flakes . Let this rest for 3 to 4 hrs 
• After 3 to 4 hrs the cabbage will appear wilted and soggy.Squeeze out  as much juice you can from the cabbage and transfer it to another bowl.
• In this bowl,now add in all the ingredients except the oil and mix it well.
• Store it in sterilized glass jar,cover it properly and let it ferment for 24hrs .this step is very important to get the perfect taste and texture. 
• Refrigerate after 24hrs and always use a dry spoon while scooping out from the jar.
• Drizzle some sesame  oil over the khimchi just before you serve.

Pin it up

Enjoy a delightful yellow tomato salad bursting with summer flavour. Make it a celebration of your homegrown produce with this salad with the best citrus dressing. Make some, share some and enjoy the sun.
It certainly feels so special when your garden provides you with a few good summer produce. Since it is a rainy summer this year, we have planted a few tomatoes. One of the varieties we have is the yellow pear tomato instead of the cherry tomato. These are smaller and sweeter and sunshine yellow in colour. To our surprise, this started fruiting as most as soon as the first rains started. So here are showcasing this beautiful produce with summer fresh cabbages and cucumbers.

Ingredients for the easy summer salad

Yellow tomatoes: these are a variety of cherry tomatoes. They are sweet with a burst of that tomato flavour. You really don’t have to go looking for these, cherry tomatoes or grape tomatoes will also do the job. If you have extra squishy ones, try our cherry tomato soup recipe.
Cabbage:  sweet and crunch cabbage forms the leafy base for this salad. It doesn’t matter if it is the red cabbage or the sweet white one. You can swap this for lettuce, arugula or mesclun.
Cucumber: Lebanese cucumbers are the plain complement to yellow tomatoes. Since they are water laden, there are lovely to have during summer, especially in a salad.
Seeds: mix the crunch part is the one that makes the salads more appetising. My go-to mix is flax, chia, sesame seeds and hemp. Depending on what you have at hand, just go with the flow. Popped quinoa tastes brilliant in this salad.

Herbs: Herbs add a good freshness to any salad. Since we are picking up some from the garden we have spring onions, gotugola ( Brahmi) and mint from the garden. So today’s batch pick-up goes right into the salad. You can add what you have at hand to brighten up the flavours. 

For the citrus vinaigrette.

Summer certainly is for those strong citrus flavours. This basic citrus vinaigrette has lemon zest, lemon juice, whole grain mustard, grated garlic and grated ginger along with salt. It has no oil added, you can add a teaspoon of olive oil if you like. Do you really need a dressing for this salad, maybe just lemon and salt will do, but it is far nicer with this basic lemon vinaigrette. Since we are using sweet tomatoes,  I have not added sugar or date syrup to them. If you are using this dressing for, say, coleslaw or basic garden salad mix, add a tsp of date syrup.

Putting together a meal

Option 1: The salad is actually a fantastic idea to serve at a BBQ or lunch. Make some crusty toast, and creamy cheese to add to a platter. Don’t forget to keep some chocolate crackles for desserts
Option 2: Pop some vegetable sheek kebabs on the barbecue. Toast up some flatbreads. Whip up some cacik sauce and roll up a kind of Greek gyros.
Option 3: Keep light to follow up with a cold drink, like berry kombucha and then serve some chocolate dessert brownies to make it up.

The recipe card below carries step-by-step guidance to make this easy summer salad. You can directly pin this onto your board to make during the tomato season. Share with us how you feel making this recipe in the comments below with a rating of upto 5 stars

Stay connected

As a home gardener, I get very excited when I see produce come up and the garden active with bees and butterflies. These have an emotional connection to the fruits kind of a sense of joy in their own way. Try your green thumb, you didn’t always have to get it right, but don’t give up.
When you make this yellow tomato salad, whatever type of tomato hope you enjoy the experience. Let us know in the comments how you feel about it and rate the recipe. Don’t forget the citrus dressing is perfect for kidney bean salad or edamame salad.
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