Indo-Italian Tacos

Taco Indo-Italian

About:

The tacos are filled with roasted bell peppers, tofu, Aubergine which were marinated first in chilli sauce, olive oil with herbs. Roasted marinated vegetables and tofu made them smoky-flavoured and delicious. It’s the Pistachio-rosemary spread which adds the extra flavour and nutty taste and a unique blend to the tacos.

Roasting an eggplant, the flesh became completely tender, and adding that to the puree resulted in a lighter tasting spread with a creamy smooth texture.

Serves: 6
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients:

  • Firm tofu-200gms
  • Olive oil-1tbsp
  • Tomato chilli sauce-1/4cup (I used homemade- Recipe click here)
  • Corn starch-2tsp
  • Chopped parsley-2tbsp
  • Ground cumin-1tsp
  • Salt- to taste
  • diced-aubergine-1 large
  • Diced bell peppers/capsicum-2medium
  • Diced red onions-2medium
  • Tortillas/taco shells
  • Rosemary-pistachio yogurt spread- (Recipe click here)

Garnish:

  • Chopped parsley

Procedure:

  • Pre-heat the oven at 200deg C. grease the baking dish/tray and set aside.
  • Drain tofu completely and place on the tissue/muslin cloth wrap and place some weight and stand for 20-30minutes until moisture drains completely. Once moisture evaporates cube the tofu and set aside.
  • In a bowl combine chilli tomato sauce, corn starch, oil, cumin powder, parsley, salt and mix well.
  • Add the bell peppers, aubergine, tofu and toss well let it stand for 5-10minutes.
  • Spread the marinated veggies on the prepared baking tray/dish and bake for 15-20minutes/until veggies are tender.
  • Warm the tacos/tortillas in the oven after roasting the veggies.
  • Spread each tortilla/taco shells with a tablespoon of rosemary-pistachio spread, spoon the roasted veggies and fold up the tacos and serve.

Note:

  • I used homemade tomato-chilli sauce to marinate veggies alternatively store bought can be used but may vary in taste.
  • Chilli powder and any other spices or herbs of choice can be used alternatively to tomato-chilli sauce.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on December 3, 2014, in International, Salad/Wraps, Soups, Salad and Wraps, Vegan. Bookmark the permalink. 7 Comments.

  1. You are the Queen of fusion food. India-Italian sounds great and I love your fusion taco’s they sound so good. I have to try these.

    Like

  1. Pingback: Rosemary-Pistachio Spread/Dip | Chitra's Healthy Kitchen

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