I improvised this recipe over the summer, inspired by a tofu recipe my friend made that sparked my love for gochujang. These tacos are proof that vegan staples don’t have to be tofu and buddha bowls (no shade—I love them both).
The star of this dish is the cauliflower, which—in my humble yet totally validated opinion—is one of the most versatile vegetables in the plant kingdom, despite its apparent blandness. Its ability to maintain a soft bite while browning on the outside makes it a perfect stand-in for animal-based proteins. You can substitute tofu, soy beef, or any other vegan protein in here if you want, but after making it with cauliflower once, you won’t want to.
The components that round out this dish are slaw, tortillas, and toppings. A basic slaw is cabbage, vinegar, and sugar. For an Asian slaw rice vinegar is best, but in a pinch, apple cider vinegar or white vinegar work well too. For the tortillas, I highly recommend flour. Flour tortillas are more pliable and tend to hold in and soak up the sauce better. I rarely choose flour over corn, but for this recipe, it just works. If you are a psychopath and don’t like avocado, you can skip over that, but try to substitute something creamy to cool down the heat, like a crema. I like to add jalapeños and homemade pickled veggies too, but you can customize these toppings to your preference. Cooking is all about your own tastes and preferences, so have fun with this recipe, and enjoy experimenting with new flavors!