GLUTEN-FREE CRISPY TACO WITH TOFU AND BEANS | VEGAN, LEAN
Gluten-Free Crunchy Tacos packed with crumbly tofu bursting with flavors, delicious kidney beans, and topped with spicy salsa and creamy guacamole! A perfect dish for a casual evening with friends.
Equipment
- 1 Instant Pot or a traditional pressure cooker to cook beans
Ingredients
Flavorful Tofu
- 2 lbs Firm Tofu 2 Blocks 1lb each
- 2 tbsp Canola oil
- 3-4 Whole Dry Red Chillies
- ¼ cup Tomato Ketchup Gluten-free
- 2 Large Tomatoes
- 1 medium Finely chopped red onion
- 3-4 Large Garlic cloves
- 1 tbsp Cumin Powder
- 1 tbsp Kashmiri Red Chilli Powder substitute with 1/2 or 3/4 tbsp Red chili powder
- ½ tbsp White vinegar
- 1 tsp Salt
Rich and Delicious Beans- pressure cook
- 1½ cups Dry kidney beans
- 1 tsp Cumin Powder
- ¾ tsp Salt Iodized
- 2½ cups Water
Rich and Delicious Beans -tempering
- 1½ tbsp Canola oil
- 1 tbsp Dried Chopped Onion substitute: 3/4 tbsp onion powder
- ¼ cup Tomato Ketchup
- ½ tsp Salt
Spicy Salsa
- 2 Large Tomatoes
- 1 cup Chopped red onion
- 2 Green Chillies
- 1-2 tbsp lemon juice
- ¼ tsp sugar
Guacamole
- 1 Ripe Avocado
- 1-2 tbsp lemon juice
- 2-3 Stems of Cilantro
- 1/2 tsp Salt
Instructions
Pressure cooking Rich and Delicious Beans
- Rinse dry kidney beans in cold water and soak for about 4-6 hours or overnight.
- In an Instant pot, add in the soaked and drained kidney beans, 2.5 cups of water, salt, cumin powder and pressure cook on High for 12 mins. Once cooked, let it cool/ release the steam of the instant pot.
- Tempering Rich and Delicious Beans
- Place a thick bottom pan on medium heat, then, add oil, dried chopped onion, red chili powder and Tomato ketchup and saute for 30 seconds. Add ¼ cup of hot water and then add in garlic powder and salt.
- Add the pressure cooked kidney beans along with the water taking care it should not have too much of the liquid. Simmer for 5 minutes, then turn off heat.
Flavorful Tofu
- Take 1 cup finely chopped red onion and set aside. In a small blender, grind together 3-4 dried red chillies, 3-4 garlic cloves with ½ tbsp white vinegar.
- In a pan on medium heat, add oil, when warm, add the garlic red chili paste and saute for 30 sec to 1 minute. Then add in the finely chopped onions and some salt. Cover and cook for about 2-3 minutes or until the onions become transparent.
- Break small pieces of the drained tofu and add into the pan, mixing in intervals. Then, add in the tomato paste and mix well. Add the dry spices - cumin powder, chili powder, and salt. Mix well, break down any big pieces of tofu.
- Add ½ tbsp vinegar, mixing it thoroughly. Cover and cook for another 5 minutes. Cook on medium high heat to evaporate the excess moisture and get a nice texture for filling. Too much moisture can make the tacos soggy very quickly.
Spicy Salsa
- In a food processor, add red onion, green chillies, tomatoes, cilantro, salt and sugar. Blend for about a minute, pulsing to ensure the salsa gets blended uniformly.
- Do a quick taste test and adjust salt/ sugar level as desired.
Guacamole
- Slice the avocado into half as shown, scoop out the yummy green flesh into a bowl. Mash it with a fork pressing down to smoothen it.
- Add in about 1-2 tbsp of lemon juice, salt, some chopped coriander and some black pepper.
Serving
- Place the taco shells on a tray and bake at
325 °F for 5 mins. Add in some cooked rice, a tbsp of rich beans, a heap of flavorful tofu. Top it off with the spicy salsa and guacamole and indulge in these heavenly gluten-free crunchy tacos with Tofu and Beans!