Edamame Taco

20260207, #BreakfastDiary 1637, -12°C/mostly cloudy This is a vegan taco made by melting shredded cheese over edamame to form a "tortilla," then topping it with whatever you like. The key is making the tortilla thin and crispy, so don't stack the edamame more than one layer thick. About 500kcal, Edamame Taco.

3-4T edamame, 2T shredded cheese, salt, chili flakes, 1T ricotta cheese, 1/2 can tuna, cucumber, parsley (in place of cilantro, which I didn't have), sriracha mayo

1. Rinse the edamame well under running water and pat dry. 2. Line an oven pan with parchment paper, arrange the edamame in a round shape like a tortilla (6 inches / 20cm), and top with cheese, salt, and chili flakes. Bake at 200°C (400°F) for 20 minutes. 3. Let the edamame "tortilla" from step 2 cool slightly, place it on a plate, and top with ricotta cheese, canned tuna (drained of its liquid and moisture), cucumber, parsley, and sriracha mayo (2T mayonnaise, 1T sriracha, 1t lemon juice, a little salt and pepper).

Inspired by @heute.keine.zeit