Soya Chunks Tacos
Soya chunks are a great source of vegetarian protein and are low in fat, making them an excellent option for weight loss. Tacos are a versatile and tasty way to enjoy soya chunks. This recipe is vegan, gluten-free, and low in oil, making it ideal for those with dietary restrictions. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
267 kcal
Protein
10 g
Carbs
33 g
Fat
11 g
Fiber
9 g
Ingredients
Coriander Powder
1.5 tsp (3g)
Common salt
0.5 tsp (2.5g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 small cup (100g)
Soya chunks (Nutrela)
0.25 cup (50g)
Cumin seeds
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Taco Shell (Gluten Free)
4 number (160g)
Instructions
Preparation
Boil the soya chunks in water for 5-7 minutes until they are soft and plump. Drain and set aside.
Cooking Steps
Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped tomatoes. Cook for 3-4 minutes until the vegetables are soft.
Add boiled soya chunks, red chili powder, coriander powder and salt. Mix well and cook for another 2-3 minutes until the spices are well incorporated and the soya chunks are coated with the spices.
To assemble the tacos, heat the taco shells.
Fill each taco shell with the soya chunks mixture and top with coriander leaves.
Serve hot.