Gochujang Tofu Lettuce Tacos

I used savoy cabbage to replace taco shells/tortillas, making this a major fusion dish:  Korean + Japanese + Mexican! Don’t forget to tag me or send me your recreations if you make this. I would love to share!

Gochujang Tofu


  • 1-2 cups of Hard Tofu/Crispy Tofu (you can get this in the market)
  • 1 big tbsp of gochujang paste from Chung Jung One
  • 1 tbsp of tamari sweet soya sauce from Yamasa USA
  • 2 tbsps of water


  1. In a heated pan, add the tofu, gochujang and water. Fry for a few mins
  2. Add the tamari sauce and mix
  3. Let it turn crisp then remove

Fried Rice


  • 1 cup of boiled rice
  • 1 egg
  • 3 cloves of garlic (minced)
  • 1/2 an onion (chopped)
  • 1 tbsp of avocado oil
  • 1 tbsp of organic soya sauce
  • 1 tbsp of tamari sweet soya sauce from Yamasa USA 


  1. In a heated pan, add oil and let it heat up.
  2. Add garlic and wait till it turns fragrant
  3. Add the onion and stir until it turns golden brown
  4. Add the rice. Mix thoroughly.
  5. Add the sauces. Mix together
  6. Crack the egg shell and drop the egg in the pan, folding the rice into the egg and then mixing it thoroughly.
  7. Add some pepper and salt to taste if necessary 

Serve with sliced avocado, and vegan sriracha mayo! 

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