Wednesday, September 30, 2015

Vegan MoFo Day 30: Fusion Challenge!

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Today's final Vegan MoFo entry is a fusion challenge!

I decided to go with my all-time favorite fusion--kimchi taco. Kimchi tacos are all the rage these days--I first had one on a food truck in Los Angeles, and have since progressed to regular lunches at Kimchi Grill in Brooklyn, which offers a variety of great vegan options!

I've never, however, made them at home, so I thought this was definitely a good excuse to give it a whirl!

Vegan Kimchi Tacos with Cashew Crema

What You'll Need:
1 package extra-firm tofu, cut into cubes
Marinade:
1 cup veggie broth
1 tbsp soy sauce
1 cup kimchi (just be sure it's vegan--some have fish!)

Purple Slaw:
3 cups cabbage, shredded
1/4 cup rice vinegar
2 tbsp mirin

Cashew crema:
1/2 cup cashews (soaked for a few hours, if you don't have a highspeed blender)
1/2 cup milk
1/4 tsp garlic powder
juice from 1 lime (approximately 3 tbsp)
salt to taste

What You'll Need To Do:
Press your tofu and cut into 1/2" (or so) cubes. Place in the marinade for at least 30 minutes, up to overnight. While the tofu is marinating, you can prepare your cashew crema and purple slaw.

For the purple slaw, simply mix all of your ingredients together.

For the cashew crema, add all ingredients to a blender and mix until smooth (this may take several minutes depending on your blender).

Tips and Tricks:
You can save that kimchi marinade and use it for something else, or even put the cabbage in your taco for an extra kimchi kick!

Cashew crema is my way of making an easy, unprocessed cream, but if you want something even easier, you can also mix the lime juice and garlic powder in with some yogurt or even vegannaise (I know it sounds crazy, but trust me on this one), and then add a little dairy-free milk until you reach your desired consistency.

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