Creamy Marry Me Chickpeas (Vegan)
Korean Gochujang Tofu Tacos feature frozen-and-thawed tofu seared until blistered and coated in a sticky, umami-rich gochujang glaze. Served in warm tortillas, these tacos deliver bold Korean-inspired flavor, meaty texture, and high plant-based protein with minimal prep.
Equipment
- 1 Large skillet
- 1 Blender
- 1 - Wooden spoon
Ingredients
- 2 can chickpeas 15 oz / 425 g each, drained
- 1 tbsp olive oil 15 ml
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes 75 g, sliced
- 1 cup cashews 150 g, soaked
- 1 cup vegetable broth 240 ml
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- Salt to taste
- Fresh basil
Instructions
- Blend cashews, broth, nutritional yeast until silky.
- Heat oil in skillet; sauté garlic until aromatic.
- Add sun-dried tomatoes; bloom for 1 minute.
- Stir in chickpeas and paprika.
- Lower heat, pour in sauce, simmer gently 8–10 minutes.
- Finish with basil and salt.
Video
Notes
Troubleshooting:
• Sauce too thick? Add broth 2 tbsp at a time.
• Sauce separated? Heat was too high—whisk and reduce gently. For a visual step-by-step guide on mastering vegan texture techniques, check out this helpful video demonstration.
• Sauce too thick? Add broth 2 tbsp at a time.
• Sauce separated? Heat was too high—whisk and reduce gently. For a visual step-by-step guide on mastering vegan texture techniques, check out this helpful video demonstration.