An interesting take on vegetarian tacos with a deliciously spiced soya keema filling. Throw it in a tortilla, add a creamy dreamy avocado mint sauce and serve with your favorite toppings. Dinner is served!!!
Tacos are a great way to load up on some veggie deliciousness. The options are endless- you can go all authentic with Mexican flavors or go fusion like we did here with Indian-Mexican flavors. What's more, they are easy to rustle up with so many toppings to choose from and are an absolute crowd-pleaser.
For these tacos, I have used soya keema as the main filling. Keema is literally nothing but minced meat. This popular vegetarian keema version is made from soya granules and grated cauliflower with an onion-tomato base and aromatic spices. Soya granules are a plant-based textured soy protein made from defatted soy flour, a by-product of extracting soybean oil, and are loaded with proteins, B vitamins, and Omega-3 fatty acids. They make a popular and healthy meat substitute because of it's similar texture and flavor profile. Soya keema is super easy to make and comes together in less than 20 minutes in an Instant Pot and is tender with warm earthy flavors.
These Indo-Mexican fusion tacos are gluten-free and are truly amazing with a flavor burst in every bite.
Let's dive right in and have fun building these meaty meatless little rockers :)))
Ingredients
- 12 corn tortillas
For Soya Keema
- 1.5 cups soya granules or soya chunks (I used soya granules)
- 1 cup cauliflower, grated
- 1 large onion, finely chopped
- 3 tomatoes, pureed
- 2 jalapenos, deseeded and sliced
- 4 cloves garlic, minced
- 1-inch ginger, minced
- 3 teaspoon paprika
- 2 teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon fennel powder (optional)
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 1 tablespoon lime juice
- 2 tablespoon oil
- ¼ cup water
- salt to taste
Topping Suggestions
- Avocado mint sauce or Avocado crema
- red onions, diced
- tomatoes, diced
- lettuce, shredded
- jalapeno, sliced
- radishes, sliced
- fresh cilantro, finely chopped
- Mexican Blend cheese or Monterey Jack cheese (optional)
- Hot sauce
- lemon wedges
Instructions
To make Soya Keema
Instant Pot instructions
- Rinse and soak soya granules in water with some salt for 20 minutes. Later, discard the water, rinse again, and squeeze to remove excess moisture. Set aside. If using soya chunks instead, rinse and soak in hot water with some salt for 30 minutes or until soft. Cover and set it aside. Afterward, discard the water, rinse, and squeeze to remove excess moisture. Pulse the soya chunks to a coarse texture in a blender.
- Turn Instant Pot to SAUTE mode.
- Once hot, add oil, ginger, and garlic.
- After 30 seconds, add onions and saute for 4-5 minutes or until golden brown.
- Add all the spices - salt, paprika, ground cumin, fennel powder, and turmeric.
- Stir in the tomato puree. Saute for 4-5 minutes or till oil separates from the sides.
- Splash a little water and stir to deglaze the pot.
- Further, add soya granules, grated cauliflower, and water. Give it a good stir.
- Cancel the SAUTE mode. Close the lid with vent in the sealing position.
- Change the setting to MANUAL or PRESSURE COOK MODE at High for 3 minutes.
- Once the time is up and IP beeps, manually release the pressure after 4 minutes. Open the lid and mix well.
- Turn on the SAUTE mode again at High to get rid of any extra water.
- Finally, stir in kasuri methi, jalapeno, garam masala, and lime juice. Let it cook for a couple of minutes. Mix well and keep it aside.
Stovetop instructions
- Rinse and soak soya granules in water with some salt for 20 minutes. Later, discard the water, rinse again, and squeeze to remove excess moisture. Set aside. If using soya chunks instead, rinse and soak in hot water with some salt for 30 minutes or until soft. Cover and set it aside. Afterward, discard the water, rinse, squeeze to remove excess moisture. Pulse the soya chunks to a coarse texture in a blender.
- Heat oil in a heavy-bottomed pan over medium heat. Add ginger and garlic. Saute for about 30 seconds or till light brown and aromatic.
- Add onions and saute for 4- 5 minutes or until golden brown.
- Mix in all the spices - salt, paprika, ground cumin, fennel powder, and turmeric.
- Stir in the tomato puree. Saute for 4-5 minutes or till oil separates from the sides.
- Further, add soya granules, grated cauliflower, and water. Give it a good stir.
- Reduce the flame to low. Cover with lid and let it cook for 15-20 minutes. Stir occasionally. Splash some more water if need be.
- Finally, stir in kasuri methi, jalapeno, garam masala, and lime juice. Let it cook for a couple of minutes. Mix well and keep it aside.
To assemble
- Warm tortillas on a pan/skillet or directly char on a gas flame for a slightly smoky flavor.
- Add 2-3 tablespoons of soya keema and lettuce on each tortilla.
- Add your favorite toppings.
- Finish it off with avocado mint sauce or crema, cilantro, and a squeeze of lime juice.
- Serve immediately and enjoy!!!
Recipe Notes
- To make it vegan, use the vegan option when making the avocado mint dip (link for the recipe included) and use vegan cheese or skip it altogether.
- These tacos are very versatile, the toppings mentioned are just suggestions, you can make it your own by picking what's available or as per your liking.
- Don't overload your taco with too many toppings.
- Soya keema can be stored in an airtight container in the refrigerator for up to 3-4 days and in the freezer for up to 3 months.
- You can also use any leftover soya keema as a side with rice, roti, or paratha.
- Make soya keema ahead and all you need to do is warm up the tortillas and assemble with keema filling and your favorite toppings.