High-Protein Vegan Rajma Tacos with Creamy Oat Yogurt Sauce | Vegan Rajma (Red Kidney Beans) Tacos with Oat Yogurt Sauce
High-Protein Vegan Rajma Tacos with Creamy Oat Yogurt Sauce bring flavors, hearty beans and wholesome goodness in every satisfying bite.
Ingredients
1 cup = 250 ml
FOR TACOS
- 1 Cup Rajma/Red Kidney Beans (boiled)
- 50 gram Tofu
- 2 tbsp onion (thinly chopped)
- 1 tsp garlic (chopped)
- 1/2 tsp red chilli flakes
- 1 tsp oregano
- 1/4 tsp black pepper powder
- Salt to taste
- 4 tortillas/Indian rotis
- Oil as required
FOR YOGURT SAUCE
- 1/2 to 3/4 cup yogurt (we used vegan oats yoghurt)
- 2 tbsp carrot (grated)
- 2 tbsp cucumber (grated)
- 1/2 tsp red chilli flakes
- Salt to taste
FOR GARNISH
- Fresh coriander leaves
- Mix herbs
Instructions
MAKING OF TACOS
- Take boiled red kidney beans in a bowl.
- Mash them well.
- Then add tofu by crumbling.
- Also add onion, chilli flakes, oregano, black pepper powder and salt.
- Mix everything so well.
- Make 4 balls out of entire mixture.
- Apply oil on non stick skillet/tawa.
- Put one ball in the middle.
- Place a tortilla/Indian roti on the balls.
- Press the roti so that the ball underneath spreads and sticks all over the tortilla.
- Cook on low heat for 3-4 minutes.
- Apply oil on the top of tortilla.
- Flip it and slightly cook it from other side as well.
MAKING OF YOGHURT SAUCE
- Take oats yoghurt in a bowl.
- Add grated cucumber, carrot in it.
- Also add red chilli flakes and salt.
- Mix well.
ARRANGING TACOS
- Place the yogurt sauce lengthwise in the middle of the tortilla.
- Sprinkle mixed herbs and garnish with fresh coriander leaves.
- Fold like a taco and enjoy.
Notes
The tortilla/roti in the recipe is made with whole wheat flour. However you can make laccha paratha or just roti made with oats or quinoa tortilla, making the recipe gluten free as well.