Vegan Kimchi Tacos Crispy Tofu, Coconut-Gochujang Crema, No Fish Sauce
The usual kimchi taco is beef and sour cream — this version swaps in press-and-sear crispy tofu, a coconut-gochujang crema, and label-checked vegan kimchi. Same charred corn tortilla, same sour-umami punch, zero animal products.
Are Kimchi Tacos Vegan?
Not by default. A typical kimchi taco uses beef and a sour-cream-based crema, and the kimchi itself is usually seasoned with fish sauce or salted shrimp. This recipe swaps all three: press-and-sear crispy tofu replaces the beef, full-fat coconut cream replaces the dairy crema, and label-checked vegan kimchi (see how to make it or which brands to buy) replaces traditional kimchi. Everything else — the charred corn tortilla, the sesame-lime slaw, the gochujang heat — stays the same.
Substitution Check — What to Swap for Vegan Kimchi Tacos
Three swaps turn a standard kimchi taco fully plant-based. Everything else in the recipe stays identical.
Key Terms — Vegan Kimchi Taco Entities
Which Kimchi Stage to Use
Fermentation stage matters more than which protein you pick. For the full science behind these four stages, see our dedicated Kimchi Fermentation Stages Guide.
Tastes like spiced cabbage, not kimchi — one-dimensional in a taco.
✗ Not Recommended
Works in a pinch, but lacks the sour punch that cuts through rich crema.
△ Acceptable
Peak complexity — caramelises beautifully in a hot pan and stands up to the crema and tofu.
★ Best for Tacos
Rinse briefly before searing to cut sharpness, or save it for Vegan Kimchi Jjigae instead.
△ Strong — Rinse FirstIngredients
Substitution Guide
For a deeper comparison of fish sauce alternatives — taste, sodium, halal/kosher and gluten-free notes — see our Fish Sauce Substitutes guide.
| Ingredient | Best Substitute | Notes |
|---|---|---|
| Beef | Press-and-sear crispy tofu | Cornstarch coating gives the crisp exterior beef’s sear normally provides. |
| Beef (alt) | King oyster mushroom, torn into strips | Holds up to high heat, absorbs marinade well. |
| Sour cream | Full-fat coconut cream | Must be full-fat and chilled, or the crema will separate. |
| Traditional kimchi | Vegan kimchi | See how to make it or verified brands. |
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How to Make Vegan Kimchi Tacos
Press tofu 20 minutes, cube, toss in cornstarch. Fry in a hot pan with oil until golden and crisp on multiple sides, about 2-3 minutes per side. Set aside.
Whisk full-fat coconut cream with gochujang and lime juice until smooth. Refrigerate until assembly.
Toss shredded napa cabbage with rice vinegar and sesame oil. Rest 5 minutes while you finish the other components.
Char corn tortillas over a gas flame or in a dry pan, 20-30 seconds per side. In the same hot pan, sear the squeezed vegan kimchi with gochujang and soy sauce for 2 minutes until edges caramelise.
Spread crema on warm tortillas, top with crispy tofu, seared kimchi, slaw, sesame seeds and spring onion. Squeeze lime over the top. Serve immediately.
Test Kitchen Results
Both crisped well; tofu held together better after assembly, mushroom had a slightly meatier bite.
Either worksFull-fat coconut cream held a stable crema; light coconut milk separated within minutes on the hot filling.
Full-fat onlyCorn held structural integrity for 4-5 minutes; flour turned pasty within 90 seconds against the kimchi’s moisture.
Corn wins
Vegan Kimchi Tacos
Crispy tofu · Coconut crema · 100% plant-based
- 300g extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch + 2 tbsp neutral oil
- 1 cup vegan aged kimchi, chopped and squeezed
- 1 tbsp gochujang + 1 tbsp soy sauce (for kimchi sear)
- 6 small corn tortillas
- 3 tbsp full-fat coconut cream + 1 tbsp gochujang + 1 tsp lime juice (crema)
- 1 cup napa cabbage, shredded
- 1 tbsp rice vinegar + 1 tsp sesame oil (slaw)
- 2 spring onions, sliced + 1 tsp toasted sesame seeds
- 1Press tofu 20 min, cube, coat in cornstarch, fry until crisp.
- 2Whisk coconut cream, gochujang and lime juice for the crema.
- 3Toss cabbage with rice vinegar and sesame oil, rest 5 min.
- 4Char tortillas; sear kimchi with gochujang and soy sauce until caramelised.
- 5Assemble with crema, tofu, kimchi, slaw, sesame seeds, spring onion. Serve immediately.
Per serving (3 tacos). Reviewed by Dr. Sarah Mitchell RD, PhD.
Tools & Ingredients We Recommend
More Vegan Kimchi Recipes
The batch this taco is built around.
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Press-and-sear crispy tofu, 380 cal.
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Good use for over-fermented kimchi.
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Another plant-based fusion recipe.
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The radish-cube sibling recipe.
Full recipe →Beef, fish, chicken and pork belly versions.
See the recipe →Vegan Kimchi Tacos FAQ
No. Traditional kimchi tacos use beef and a sour-cream-based crema, and the kimchi itself is usually seasoned with fish sauce or salted shrimp. This recipe swaps all three: tofu for beef, coconut cream for dairy, and vegan kimchi in place of traditional kimchi.
King oyster mushroom, torn into thick strips and seared the same way, is the closest substitute — it holds up well to high heat and takes on the marinade nicely.
Yes, when full-fat. Full-fat coconut cream whisks into a stable, creamy crema. Lower-fat coconut milk is too thin and the crema will separate.
Regular kimchi usually contains fish sauce or salted shrimp, so it isn’t vegan. See our How to Make Vegan Kimchi guide to make your own, or our Vegan Kimchi Brands guide for verified store-bought options.
Corn, every time. Corn tortillas hold up against the kimchi’s moisture far better than flour, which turns pasty and collapses within a couple of minutes.
Most modern gochujang brands are vegan, but a small number add honey — worth a one-time label check per brand.
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