Vegan Korean Tacos: A Flavor-Packed Plant-Based Recipe

If you’re craving bold flavors and satisfying textures, these Vegan Korean Beef Tacos are the perfect dish! Made with shredded tofu, marinated in a savory Korean BBQ sauce, and topped with a crisp slaw of Asian pear, edamame, and pickled vegetables, these tacos deliver on every level. Drizzled with creamy sriracha mayonnaise, this dish is a fusion of sweet, spicy, and umami flavors that will impress any taco lover.

Where to buy ingredients

When shopping for ingredients, I always make a stop at Great Canadian Superstore, which is great for finding unique and hard-to-source items. I get my tortillas there, and they consistently stock Asian pears, which can sometimes be tricky to find elsewhere. If you’re looking for a vegan-friendly sriracha, I recommend Flying Goose brand, as not all sriracha sauces are vegan. Checking labels is always a good idea, but this brand is my go-to for bold, spicy flavor without any hidden animal products!

Why You’ll Love This Recipe

• Completely vegan and packed with plant-based protein
• Inspired by classic bulgogi and Korean beef flavors
• Easy to make in just minutes
• Perfect for weeknight dinners or meal prep

Time to Cook!

Now that you have all the ingredients together, it’s time to cook! These tacos vegan style bring all the Korean flavors you love, with none of the meat. Try them today and let us know what you think by leaving a recipe rating!

Dehydrating and Rehydrating Shredded Tofu

Shredded tofu, when dehydrated at 350°F for 20 minutes with a light coating of olive oil, garlic powder, salt, and pepper, transforms into a wonderfully chewy, slightly crispy texture that mimics the bite of shredded meat. This process removes excess moisture, allowing it to absorb flavor more effectively when rehydrated. Once baked, the tofu is ready to soak up a rich and flavorful sauce—whether it’s a tangy barbecue glaze, a savory soy-based marinade, or a spicy chili-lime mixture. As the sauce seeps in, the tofu becomes tender yet hearty, creating a deliciously satisfying bite perfect for tacos, grain bowls, or sandwiches.

Recipe Rating and Serving Suggestions

This recipe rating is off the charts for both flavor and simplicity! Serve these vegan Korean beef tacos with a side of kimchi, steamed rice, or extra slaw for a complete meal.

More Vegan Recipes

Looking for more vegan recipes? Check out our recipe index for delicious home recipes featuring more plant-based goodness!

Vegan Korean Beef Tacos

Course: DinnerCuisine: Asian, FusionDifficulty: Medium

Servings

4

servings

Calories

592

kcal

45

minutes

Ingredients

• For the Tofu:

• 1 brick of extra-firm tofu, shredded

• 1 tbsp olive oil

• 2 tsp garlic powder

• salt and pepper, to taste

• For the Tofu Sauce:

• 2 tbsp tamari or soya sauce

• 2 tbsp brown sugar

• 2 tsp minced garlic

• 1/8 tsp ground ginger

• 1 tsp sesame oil

• 1 tbsp vegetable oil

• 1/2 c water

• 1/4 tsp red pepper flakes (optional)

• For the Coleslaw

• 3 cups shredded cabbage (or store-bought coleslaw)

• 1/2 c edamame beans

• 1/4 c Asian pear, diced

• 1 tbsp olive oil

• salt and pepper, to taste

• For the Sriracha Mayonaise:

• 1/2 c plant-based mayonaise

• 1 tbsp Sriracha (or more, to taste)

• To assemble:

• Flour Tortillas

• Cilantro (for garnish)

• Kimchi or pickled vegetables (optional)

• Sesame seeds (optional)

Directions

• Prepare the Tofu: Preheat oven to 350°F (175°C). In a bowl, toss the shredded tofu with olive oil, garlic powder, salt, and pepper.
• Spread evenly on a baking sheet and bake for 18–20 minutes, flipping halfway through, until slightly crispy and golden. When finished cooking, set aside and let cool slightly.
• Prepare the Tofu Sauce: Add all ingredients to a bowl, including red pepper flakes (if adding), and whisk together. Set aside.
• Cook the Tofu with Sauce: In a pan over medium heat, add the baked tofu along with the tofu sauce.
• Cover and cook, stirring occasionally, until most of the sauce has been absorbed by the tofu and it is well-coated about 3–5 minutes. Remove from heat.
• Prepare the Coleslaw: In a large bowl, combine shredded cabbage, edamame, and diced Asian pear.
• Drizzle with olive oil and season with salt and pepper. Toss to coat.
• Make the Sriracha Mayonnaise: In a small bowl, mix plant-based mayonnaise with Sriracha until well combined. Adjust spice level to taste.
• Assemble the Tacos
• Warm the flour tortillas in a dry skillet or oven.
• Add a generous scoop of the saucy tofu to each tortilla.
• Top with coleslaw and drizzle with Sriracha mayonnaise.
• Garnish with fresh cilantro, kimchi and/or pickled vegetables, sesame seeds and serve immediately.

Notes