Spicy Korean Tofu Tacos

Looking for a quick, easy, tasty dinner recipe? Like spicy? Like tacos? Who doesn’t? Look no further!

I stumbled across this taco recipe when I was browsing one of my new favorite blogs: Rabbit Food for my Bunny Teeth. Definitely worth checking out. There are lots of healthy recipes and treats to try! Anyway, I was home alone and hungry… as usual… and wanted to make something a little more exciting than hummus and toast. So, spicy tacos were calling my name.

I modified the recipe slightly from the original and take note this serves one! So feel free to double it to make more. Enjoy!

Spicy Koren Tofu Tacos | kalelovesquinoa
Spicy Korean Tofu Tacos
Prep time: 15min
Serves 1

What you need:
2 soft taco sized corn tortillas
1 cup chopped kale
1 cup shredded or finely chopped carrot
1/4 cup low-sodium vegetable broth
1/4 package extra firm tofu
1/2 Tbsp Sriracha
1 Tbsp low sodium soy sauce or Tamari
1/2 Tbsp sesame oil or maybe try some coconut oil… nom!
1/2 Tbsp sesame seeds
1/2 small avocado or 1/4 of a big one

What you do:
  1. Let’s start with the tofu. Before you do anything, try to remove as much water as you can using a paper towel to absorb excess liquid. I usually wrap it in paper towel, give it a squeeze and let it sit for awhile…. like 5 mins. I have ADD.
  2. While your tofu is hanging out, chop your kale and carrots! Ok now you can chop your tofu into little cubes.
  3. Heat up a pan to medium/high heat. Mix sesame oil, soy sauce, and Sriracha add to pan. Add the cubed tofu  and cook on each side for approx 3 minutes until edges become firm.
  4. Once the tofu has finished cooking, remove it from the pan and set aside.
  5. Turn your pan down to medium/low heat and add your veggie broth. Let it heat up for a minute, then toss in the kale and carrots. Cook veggies for just a few mins or until they’ve reached desired firmness. I like em a little crispy!
  6. While your veggies cook, heat up your tortillas in another pan set to medium/high heat. You probably need 10 – 20 seconds on each side, until they start to brown just a little.
  7. Ok, ready? It’s taco assembly time! Here we go: taco, veggies, tofu, avocado, sesame seeds. Dinner. Boom. Drop the mic.

What’d you think? This yummy meal was long gone before I thought to try coconut oil with this, but you should because I bet it’d be delicious, happy cooking veggie lovers!


Jalapeño Cilantro Hummus

I love hummus. I literally cannot get enough of the stuff. I eat it in the morning on toast with sliced cucumbers, tomatoes or mashed tofu. I eat it for a snack with carrots or gluten free crackers. I’ll eve use it to top off my salads or add it to quinoa to get a nice creamy texture. It’s divine. My favorite brand is Sabra’s – it’s creamy and delicious and comes in a bunch of yummy flavors, all vegan and gluten free 🙂

But hummus can get expensive… it’s often at least $3 and can be up to $5! I’ve tried making my own hummus before. In fact, my friend Colleen has an amazing pesto hummus recipe on her blog, The Healthy Appetite. I’d highly recommend checking it out!


This hummus however, is about jalapeños. I can’t really handle super spicy, but this recipe is delicious. The jalapeños give it just the right amount of kick and flavor. Easy, tasty, and cheap to make – I may be eating homemade hummus more often! Just don’t stick your knife in your brand new Cuisinart blender… like I did. Sometimes I don’t think things through. Luckily, I did think this recipe through so check it out and enjoy 🙂

Jalapeño Cilantro Hummus
Prep time: 15 – 20 mins max!
Serves one ladies book-club or 6 girls a’ snacking

What you need:

1-2 jalepeños (I used two and took most/all of the seeds out – that’s where the spice lives! – Remember use GLOVES!)
1 tbsp minced garlic
1/4 cup lemon juice
2 tbsp olive oil
2 cans chickpeas, rinsed and drained
1/4 cup sesame seed oil (some people use tahini instead)
1 tsp cumin
1 cup fresh cilantro (I chopped mine a little)
pinch cayenne pepper (paprike would work too)
sea salt and pepper to taste

What you do:

  1. Chop the jalapeños and throw in a skillet with the garlic on medium heat until nice and toasted. Like I mentioned,I used two jalapeños but removed most, if not all, of the seeds. More seeds = more heat so feel free to spice it up if you like!
  2. Meanwhile, put the remaining ingredients into a food processor and blend em up!
  3. Add in the jalapeños, garlic, sea salt and pepper to taste.
  4. Add in more lemon and/or olive oil (or even a little bit of water) to thin it to the consistency you like and enjoy!

Adapted from Big Red Clifford.