Vegan Asian Tacos with Crispy Rock Tofu and Cabbage Salad

If you love simple Asian recipes bursting with flavor, you need to try these Vegan Asian Tacos ASAP! They are topped with crispy rock tofu and a cabbage salad made from shredded cabbage mixed in a carrot miso ginger dressing. This recipe takes under 30 minutes to prepare.

Asian Tacos

The four components that make up these delicious Asian Tacos are:

• Crispy Rock Tofu. You’ll need super firm tofu, my favorite is the High Protein Tofu from Trader Joe’s. Coat in sesame oil and corn starch and air fry for about 20 minutes. Then mix into a vegan mayo based glaze.
• Cabbage Salad. Shred a head of green cabbage and mix with my CARROT GINGER MISO DRESSING. You won’t need a lot, so keep the dressing and lettuce separate and use when needed. I recommend mixing a cup of the cabbage with 1/4 cup of the dressing.
• Diced Avocado. I find the easiest method is chopping your avocado in half, carefully peeling the skin, then dicing it both vertically and horizontally to form little cubes. Refrigerated avocados are best as they keep their form and make for an easier time peeling the skin.
• Sesame Seeds. These are optional, but I find the sesame seeds are the perfect finishing touch to these tacos.

Cabbage Salad with Carrot Ginger Miso Dressing

This cabbage salad is so easy to make, and the flavors pair so well with the crispy rock tofu. All you need to do is shred a head of green cabbage and toss it in my CARROT GINGER MISO DRESSING. This dressing takes 10 minutes to make and lasts a week in the fridge. I recommend mixing a cup of the shredded cabbage with 1/4 cup or so of the dressing and reserving the remaining ingredients in the fridge.

{If you like this recipe, you’ll love my KABOCHA SQUASH BOWL and my CRISPY ROCK TOFU BOWL.}