Step 1

Drain the tofu, place on paper towels and press a bit of the liquid out. Now cut the tofu into cubes.

Step 2

Now, in a large bowl, make a marinade. Add the almond milk and rice wine vinegar. Whisk. Let sit for a minute. Now whisk in the gochujang paste, soy sauce and agave.

Step 3

Now add the tofu cubes to the marinade. Try fully cover the tofu in the marinade. Let marinate for at least 30 minutes. Stirring every once in a while to make sure all the tofu soaks up the marinade.

Step 4

Now preheat the oven to 400 degrees.

Step 5

Then coat the tofu. In one bowl add the crushed corn flakes. In another bowl add the corn starch, salt and chili powder. Whisk together.

Step 6

Now take a piece of tofu, dredge in the corn starch, dip back into the marinade coating completely. Then toss in the corn flakes coating completely. Place onto a baking sheet sprayed with non stick spray. Repeat until all the tofu is coated. Then spray the tops of the tofu with non stick spray.

Step 7

Bake the tofu for 30 minutes. Flipping halfway through.

Step 8

While the tofu is baking make the gochujang mayo. Whisk together the vegan mayo, gochujang and rice wine vinegar.

Step 9

Once the tofu is done, take a tortilla, stuff with tofu, kimchi and cilantro, then top with gochujang mayo and maybe sesame seeds.

Step 10

Serve immediately. They are good.