High Protein Rajma Tofu Wrap/Taco
High Protein Rajma Tofu Wrap/Taco
Ingredients
For the Filling
- 400 grams boiled rajma
- 280-320 grams tofu
- 2 teaspoons red chilli powder
- 1 teaspoon black pepper
- 2 teaspoons jeera powder
- salt, to taste
- 4 teaspoons Schezwan chutney
For the Wrap
- 4 whole wheat tortilla or chapati
- 4 teaspoons oil, for cooking
For the Yogurt Sauce
- 8-12 tablespoons Greek yogurt
- 4 tablespoons chilli sauce
For the Salsa
- 8-12 tablespoons tomato, finely chopped
- 4 handfuls fresh coriander
- 4 tablespoons lemon juice
- 2 tablespoons ketchup, optional
- salt, to taste
Instructions
- 1
In a large bowl, combine the boiled rajma and tofu. Mash them together until well combined. Add the red chilli powder, black pepper, jeera powder, salt to taste, and Schezwan chutney. Mix thoroughly to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 2
Heat a pan over medium heat. Place one whole wheat tortilla or chapati onto the hot pan and cook it slightly on one side, about 30 seconds to 1 minute.
⏱️ 1 min
- 3
Flip the tortilla to the uncooked side. Evenly spread one-quarter of the prepared rajma-tofu mixture over the cooked side of the tortilla. Drizzle 1 teaspoon of oil around the edges of the tortilla and over the mixture.
⏱️ 1 min
- 4
Continue to cook the tortilla on both sides until it turns golden brown and becomes slightly crispy. Remove from the pan and set aside. Repeat for the remaining tortillas and filling.
⏱️ 4 min
- 5
In a small bowl, combine the Greek yogurt and chilli sauce. Mix until a creamy sauce is formed.
⏱️ 2 min
- 6
In another small bowl, mix together the finely chopped tomato, fresh coriander, lemon juice, and salt to taste. If desired, add the ketchup and mix well.
⏱️ 3 min
- 7
Lay each cooked tortilla flat. Layer the prepared yogurt sauce over the rajma-tofu mixture, followed by the fresh salsa.
⏱️ 2 min
- 8
Fold each tortilla in half, then cut it into two pieces. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Rajma Tofu Wrap/Taco
For the Filling
- 400 grams boiled rajma
- 280-320 grams tofu
- 2 teaspoons red chilli powder
- 1 teaspoon black pepper
- 2 teaspoons jeera powder
- salt, to taste
- 4 teaspoons Schezwan chutney
For the Wrap
- 4 whole wheat tortilla or chapati
- 4 teaspoons oil, for cooking
For the Yogurt Sauce
- 8-12 tablespoons Greek yogurt
- 4 tablespoons chilli sauce
For the Salsa
- 8-12 tablespoons tomato, finely chopped
- 4 handfuls fresh coriander
- 4 tablespoons lemon juice
- 2 tablespoons ketchup, optional
- salt, to taste
Instructions
- 1
In a large bowl, combine the boiled rajma and tofu. Mash them together until well combined. Add the red chilli powder, black pepper, jeera powder, salt to taste, and Schezwan chutney. Mix thoroughly to ensure all ingredients are evenly distributed.
⏱️ 5 min - 2
Heat a pan over medium heat. Place one whole wheat tortilla or chapati onto the hot pan and cook it slightly on one side, about 30 seconds to 1 minute.
⏱️ 1 min - 3
Flip the tortilla to the uncooked side. Evenly spread one-quarter of the prepared rajma-tofu mixture over the cooked side of the tortilla. Drizzle 1 teaspoon of oil around the edges of the tortilla and over the mixture.
⏱️ 1 min - 4
Continue to cook the tortilla on both sides until it turns golden brown and becomes slightly crispy. Remove from the pan and set aside. Repeat for the remaining tortillas and filling.
⏱️ 4 min - 5
In a small bowl, combine the Greek yogurt and chilli sauce. Mix until a creamy sauce is formed.
⏱️ 2 min - 6
In another small bowl, mix together the finely chopped tomato, fresh coriander, lemon juice, and salt to taste. If desired, add the ketchup and mix well.
⏱️ 3 min - 7
Lay each cooked tortilla flat. Layer the prepared yogurt sauce over the rajma-tofu mixture, followed by the fresh salsa.
⏱️ 2 min - 8
Fold each tortilla in half, then cut it into two pieces. Serve hot.
⏱️ 1 min