< Back to Recipes

Portobello Mushroom Tacos

No ratings yet.
Portobello Mushroom Tacos
  • 4 Servings
  • mins Prep Time
  • mins Total Time

Ingredients

1 cups (about 4 portobellos) portobello mushrooms, destemmed, caps peeled, sliced into 1cm
thick pieces
2 cups (60g) kale, destemmed, cut thinly into ½ cm chiffonade
½ cup (110g) Nasoya spicy vegan kimchi, drained, chopped into 1cm pieces
1½ Tbsp soy sauce
1 ½ Tbsp mirin
½ tsp roasted sesame oil
1 tsp garlic, grated
1 tsp ginger, grated
Vegetable oil for cooking
8 4-inch soft taco shells, warmed according to package instructions

Top with:
1 Tbsp tofu sour cream
1 tsp guacamole
1 tsp kimchi pico de gallo
1 tsp vegan cheese, grated

Garnish with:
1 tsp baby coriander

Preparation

  1. In a medium sized bowl, place the portobello mushrooms and the kale in. Toss to combine. Set aside.
  2. In a small bowl, whisk together the soy sauce, mirin, sesame oil, garlic, ginger. Drizzle over the portobello mushrooms and kale and toss well to coat. Add the kimchi and mix to combine.
  3. In a medium skillet placed over medium high heat, drizzle in a bit of vegetable oil. Tip in the mushroom, kale, and kimchi mixture. Sautee until just wilted, about 4 to 5 mins.
  4. Warm the taco shells according to the package’s instructions. Divide the mushroom mixture between taco shells evenly and top with guacamole, tofu sour cream, kimchi pico de gallo, and finish with baby coriander.
  5. Serve alongside chips and kimchi guacamole and kimchi pico de gallo.

Nasoya products used in this recipe:

Reviews

Rate and Review

Review

All fields are required. Your email address will not be published.
Reviews are moderated and will be published after review.

    Did You Know?


    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!