Greek Inspired Smash Tacos by @fitgreenmind

35 min
Medium

3 servings

🫘

150 g

Soy Chunks

🥣

30 ml

Soy Sauce

💧

450 ml

Water

🧂

5 ml

Salt

🌾

5 ml

Cumin

🌶️

5 ml

Paprika

🧄

2.5 ml

Garlic Powder

🫓

75 g

Chickpea Flour

🍞

50 g

Breadcrumbs

🌿

30 g

Parsley

🍅

30 ml

Tomato Sauce

🌮

270 g

Tortillas

🫒

30 ml

Cooking Oil

🥒

300 g

Cucumber

🍅

120 g

Cherry Tomatoes

🧅

75 g

Red Onion

🌿

0.5 bunch

Parsley

🍶

15 ml

Vinegar

🧂

Salt

🥣

200 g

Vegan Yogurt

🌿

Parsley

🌿

15 g

Mint

🍋

15 ml

Lemon Juice

🧂

Salt

🧄

0.5 tsp

Garlic Powder

Preparation Steps

  1. Step 1/14

    Add the soy chunks, soy sauce, water, salt, ground cumin, paprika, and garlic powder to the large frying pan.

    soy chunks
    soy sauce
    water
    salt
    ground cumin
    paprika
    garlic powder
    🍳large frying pan
    🥛measuring cups
    🥄measuring spoons
    🥄wooden spoon

  2. Step 2/14

    Cook the soy chunk mixture over medium heat for 5 to 10 minutes, stirring occasionally, until all the water has evaporated.

    soy chunks
    water
    🍳large frying pan
    🥄wooden spoon

  3. Step 3/14

    Transfer the cooked soy chunks to a mixing bowl and stir in the chickpea flour.

    soy chunks
    chickpea flour
    🥣mixing bowl
    🥄wooden spoon
    🥛measuring cups

  4. Step 4/14

    Add the breadcrumbs, 1 large handful of fresh parsley, and tomato sauce, then mix until a thick, pressable taco filling forms.

    breadcrumbs
    fresh parsley
    tomato sauce
    🥣mixing bowl
    🥄wooden spoon
    🥛measuring cups

  5. Step 5/14

    Set the soy filling aside while preparing the salad and tzatziki.

    soy chunks
    🥣mixing bowl

  6. Step 6/14

    Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and chop 1/2 bunch of fresh parsley.

    cucumber
    cherry tomatoes
    red onion
    fresh parsley
    🔪chef's knife
    🪵cutting board

  7. Step 7/14

    Combine the chopped vegetables with vinegar and salt in a mixing bowl.

    cucumber
    cherry tomatoes
    red onion
    fresh parsley
    vinegar
    salt
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/14

    Chop the remaining fresh parsley and the fresh mint.

    fresh parsley
    fresh mint
    🔪chef's knife
    🪵cutting board

  9. Step 9/14

    Mix the unsweetened vegan yogurt, chopped herbs, lemon juice, salt, and remaining garlic powder in a mixing bowl until smooth.

    unsweetened vegan yogurt
    fresh parsley
    fresh mint
    lemon juice
    salt
    garlic powder
    🥣mixing bowl
    🥄wooden spoon
    🍋citrus juicer
    🥄measuring spoons

  10. Step 10/14

    Heat the cooking oil in the large frying pan over medium-high heat.

    cooking oil
    🍳large frying pan
    🥄measuring spoons

  11. Step 11/14

    Press about one ninth of the soy filling evenly onto one small tortilla.

    soy chunks
    small tortillas
    🥄spatula

  12. Step 12/14

    Fry the filled tortilla filling-side down for 2 to 3 minutes until golden brown, then flip and cook for 1 more minute.

    small tortillas
    cooking oil
    🍳large frying pan
    🥄spatula

  13. Step 13/14

    Repeat pressing and frying with the remaining soy filling and small tortillas.

    soy chunks
    small tortillas
    cooking oil
    🍳large frying pan
    🥄spatula

  14. Step 14/14

    Top each crispy smash taco with the quick salad and vegan tzatziki, then serve immediately.

    small tortillas
    cucumber
    cherry tomatoes
    red onion
    fresh parsley
    unsweetened vegan yogurt
    fresh mint
    lemon juice
    🥄spatula
    🥄wooden spoon

Composition

Ingredients

Types

Plant Protein, Condiment, Liquid, Seasoning, Spice, Flour, Legumes, Breadcrumbs, Sauce, Oil, Vegetables, Acid, Fruit

Ingredients

Soy chunks, Soy sauce, Water, Salt, Cumin, Paprika, Garlic powder, Chickpea flour, Breadcrumbs, Parsley, Tomato sauce, Tortillas, Cooking oil, Cucumber, Cherry tomatoes, Red onion, Vinegar, Vegan yogurt, Mint, Lemon juice

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

610 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 84g, Dietary fiber: 13g, Total fat: 19g, Saturated fat: 3.2g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 8.2mg, Potassium: 1030mg, Sodium: 1510mg, Magnesium: 135mg, Zinc: 3.1mg

Vitamins

Vitamin A: 155µg, Vitamin C: 24mg, Vitamin K: 250µg, Folate: 135µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

measuring cups, measuring spoons, large frying pan, mixing bowl, wooden spoon, chef's knife, cutting board, spatula, citrus juicer

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Street Food

Occasions

Lunch, Dinner, Casual Meal, Veganuary

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Greek-Inspired, Mexican-Inspired, Fusion

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Crispy, Juicy, Creamy, Tender, Fresh

Flavors

Savory, Smoky, Tangy, Herby, Garlicky, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave vegan yogurt sauce unrefrigerated for longer than 2 hours), fridge : 3 days (Store taco filling, salad, and tzatziki separately,Use airtight containers,Reheat taco filling in a frying pan before serving,Assemble only before eating to retain crispness), freezer : 60 days (Freeze only the cooked soy filling,Do not freeze salad or tzatziki,Store in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)