Protein Boost | Chana Masala Tacos
with Tofu & Creamy Mango Chutney
Cooking time
15 minutes
Servings
2/4
Calories
1140 /serving
From India to Mexico in 15 minutes. Fragrant with spices, ginger and garlic, deliciously saucy chickpeas find a new home on warm wheat tortillas. Keeping them in place is a layer of mango chutney mayo and melted cheese, and a cilantro garnish.
We will send you:
- 1 Block of tofu (non-GMO)
- 14g Cilantro
- 30ml Ginger-garlic purée
- 100ml Tomato sauce
- 398ml Chickpeas (canned)
- 30g Mango chutney
- 25g Mayonnaise
- 60g Grated mozzarella
- 6 Wheat flour tortillas
- 9g Mango Masala spices (coriander, cumin, dried mango powder, turmeric, paprika, ginger, dried fenugreek leaves)
Contains: Eggs • Milk • Soy • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
40 g
Saturated Fat
8 g
Sodium
1840 mg
Total Carb
125 g
Sugars
14 g
Protein
64 g
Fibre
25 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Drain and rinse the chickpeas.
- Roughly chop the cilantro leaves and stems.
Warm the tortillas
- Stack and tightly wrap the **tortillas **in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
- Keep wrapped until ready to serve.
Make the chana masala
- In a large pan, heat a drizzle of oil on medium.
- Add the ginger-garlic purée and spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the chickpeas, tomato sauce, ½ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 5 min., until thickened.
Make the creamy mango chutney
- Meanwhile, in a small bowl, combine the mayo, mango chutney, 1 tsp (double for 4 portions) and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the creamy mango chutney.
- Top with the chana masala and cheese.
- Garnish with the cilantro. Bon appétit!
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