Gochujang seitan tacos with kimchi slaw
25 min · 44 g protein · 423 cals / serving
Korean-Mexican tacos from the food trucks: chewy strips of seitan seared until crisp at the edges and lacquered in a sweet-hot gochujang glaze, piled into warm corn tortillas with a crunchy cabbage and kimchi slaw, scallions and toasted sesame.
Ingredients
Gochujang seitan
- 1 lb 6 oz seitan, store-bought, torn or sliced into thin strips
- 1 tsp canola oil
- 2 tbsp gochujang
- 2 tsp reduced sodium soy sauce
- 1 tsp maple syrup
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, grated
- 2 tbsp water
Kimchi slaw
- 1 1/4 lb coleslaw mix cabbage, bagged shredded cabbage and carrot
- 3/4 cup kimchi, vegan, chopped
- 3 scallions green onions, sliced
- 4 tsp rice vinegar
- 1 tbsp lime juice
- 1/2 tsp sesame oil
To serve
- 12 street-taco size (4 1/2-inch) corn tortilla, warmed
- a handful fresh cilantro
- 2 tsp toasted sesame seeds
Steps
- Toss the coleslaw mix, kimchi and scallions with the vinegar, lime juice and sesame oil and leave to soften slightly while you cook.
- Pat the seitan dry. Heat the canola oil in a large nonstick skillet over medium-high heat and sear the seitan in one layer, without moving it for the first 2 minutes, then turning, for 5–6 minutes in all, until browned and crisp at the edges.
- Whisk the gochujang, soy sauce, maple syrup, vinegar, sesame oil, garlic and water. Pour it into the pan and toss for about a minute, until it bubbles and lacquers every strip. Take off the heat.
- Warm the tortillas in a dry pan or wrapped in a damp towel in the microwave. Fill each with slaw and gochujang seitan and finish with cilantro and sesame seeds.
Good to know
Is kimchi vegan?
Not always: many are made with fish sauce or shrimp. Look for one labelled vegan, or leave it out and add a little more vinegar and a pinch of chili flakes to the slaw.
Can I use tofu instead of seitan?
Yes: press 800 g (two 14 oz blocks) extra-firm tofu, cube it, toss with a tablespoon of cornstarch and roast at 425°F for 25 minutes before glazing. It is softer and gluten-free (with corn tortillas and tamari), with less protein.
Per
- Calories
- 103
- Protein
- (41%)
- 11 g
- Fat
- (17%)
- 2 g
- Carbohydrates
- (42%)
- 12 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 341 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1693 kcal goes into the pot and 1707 g of ingredients comes out as about 1640 g of food: 103 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.