Egg carrot taco wraps with crispy tofu | Glutenfreewhisk

 Earlier when recipe posting with so many quick options was not a trend. But with the social media booming, a lot of healthy recipes are trending online. So here I am trying another social media trend and a good and healthy recipe that actually works and taste well. For someone who follows gluten-free diet for whatever reason can now enjoy sandwiches, wraps and whatnot. And this carrot egg taco with crispy tofu is a great and healthy way to enjoy taco which are generally made of wheat tortilla wrap. I really thought this recipe will not work when I was removing the baked sheets out of the butter paper because it felt a little soggy and the cheese made the gluten-free healthy taco stick to the paper but it worked with a little patience and I successfully made 3 tacos out of this recipe and enjoyed them to the fullest.

For all those who love to eat healthy and believe in low calorie diet them this low-calorie carrot taco which is gluten-free high in protein and fiber will become your go to. This was my first take in making these carrot taco shells, but I guess with practice removing them from the paper will become way less tedious and it will become like an easy task. One thing I noticed was that the taco batter (egg, carrot, and cheese) should not have egg remaining because then it will make soggy taco shells. So, what you should do is have carrot more than egg and cheese ratio. For example, for my recipe that makes 3 taco shells, I have used 1 and a half carrot, 1 small cheese cube and 1 egg. If you can then you can skip salt also. Or salt the carrots prior, let them sit for some time and then squeeze them out to remove all the excess water. Rest the recipe is pretty simple and fun. You can add any filling on the inside like I have used crispy tofu. Use any sauteed vegetables of choice with lettuce. I have used blanched spinach because I was out of lettuce.

Other approvable and worth a shot Instagram recipe trends that you can easy try at home are Gluten-free no coating ragi and rice flour momo. These are soft with no dough kneading or heavy coating and are worth the try. Another amazing recipe that you should give a try is Bala Baiana, a Brazilian bonbon that is easy to make and I have given it a slight Indian touch. Although, the next recipe is not solely an Instagram trending recipe because this potato pie crust has been a part of many cuisines and recipes around the world but recently, it has gained traction and I decided to make it after watching so many reels online. I am making a classic tomato spinach quiche with this crispy potato crust as the quiche crust. So, do try this Potato crust spinach and mushroom quiche recipe.

If you are a foody and love to try good food, then all the recipes are great. They are different from one another, and they deserve all the love. I call myself a foody although, I do have many dietary restrictions and even when I went to Kolkata with family, I couldn't try a recipe made with brinjals, but I do enjoy gluten-free and allergy free food to the fullest. Or I love experimenting and making gluten-free and allergen free version of everything I love. Like making avial with my choice of vegetables or making gluten-free tofu donuts for the love of donuts or making this amazing gluten-free carrot taco.

Low-calorie recipe that is healthy and taste. So, give this recipe a try and simply indulge. Have it for breakfast, lunch, dinner or even snack. Or make it with carrot, bottle gourd, cheese combination or with zucchini cheese combination. It works. Just remove the excess vegetable water first by salting it as I have mentioned above.

INGREDIENTS -

For the carrot egg taco shells

1.5 carrot, grated

1 egg

1 small cheese cube, grated

Salt, to taste (optional)

half a tsp roasted cumin powder

half a tsp black pepper powder

half a tsp oil, to grease the butter paper

For the crispy tofu

Half a block tofu, sliced in half an inch block

2 tbsp arrowroot powder

Salt, to taste

half a tsp roasted cumin powder

1 tsp chaat masala

2 pinches of black pepper powder

Little water, to make arrowroot slurry

4 tbsp oil, for shallow frying

For assembling the egg carrot taco with crispy tofu

5-6 tbsp tandoori mayonnaise

6-7 blanched spinach leaves

Chopped fruits like kiwi and de-seeded red grapes 

METHOD - 

1. Pre-heat the oven at 180 degrees Celsius and line a baking tray with butter paper greased with some oil. 

2. Now take the grated carrot in a bowl with grated cheese, break an egg, add salt, roasted cumin powder and black pepper powder and whisk well.

3. Spread this gluten-free taco batter over the greased butter paper forming thin taco layer depending on the size you want and the length of your baking tray. My tray was big enough to accommodate two taco sheets in one go.

4. Bake them at 180 degrees Celsius for 30 minutes or until a little crisp. 

5. In the meantime, make arrowroot slurry by taking arrowroot powder, salt, black pepper powder, chaat masala, and roasted cumin powder and making a semi this slurry using water.

6. Coat your tofu slices in this slurry and shallow fry them in a pan with a little oil.

7. Now to assemble the carrot egg taco wraps with crispy tofu. Carefully remove the taco shells from the baking tray. Then apply and spread some tandoori mayonnaise over it. Place blanched spinach leaves, a crispy tofu strip, spread some more tandoori mayonnaise over tofu. Fold it and indulge.

8. I am serving my Egg carrot taco wrap with crispy tofu with some chopped kiwi and de-seeded red grapes on the side.

Note - Use lettuce instead of blanched spinach. And instead of just tofu use any sauteed vegetables of choice.

Check the full recipe on YouTube (Gluten_free_whisk) - Egg carrot taco wraps with crispy tofu recipe.

Egg carrot taco wraps with crispy tofu | Glutenfreewhisk