How to make Egg and Tofu Roll - Scrambled eggs and tofu rolled in tortillas and served.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Eggs (अंडे), Beancurd

Cuisine : Mexican

Course : Snacks and Starters

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Egg and Tofu Roll Recipe Card

Egg and Tofu Roll

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

For more recipes related to Egg and Tofu Roll checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll . You can also find more Snacks and Starters recipes like Cheese and Tomato Sandwich, Dosa Egg Sandwich, Aloo Corn Cheese Sandwich, Herbed Baked Eggs.

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Egg and Tofu Roll Recipe

  • Eggs 4

  • Beancurd 100 grams

  • Readymade tortillas 4

  • Onion 1 medium

  • Extra-virgin olive oil 2 teaspoon

  • Crushed black peppercorns to taste

  • Salt to taste

  • Milk ½ cup

  • Tomato ketchup 4 teaspoon

  • Iceberg lettuce leaves 8-10 + for for garnishing

  • Yogurt dip

  • Nachos for garnishing

  • Micro amaranth seeds for garnishing


Step 1

Finely chop onion.

Step 2

Heat extra-virgin olive oil in a non-stick pan, add onion and sauté till translucent.

Step 3

Break eggs into a bowl, add crushed peppercorns and salt and whisk well. Add milk and mix again. Pour this mixture into the pan. Grate beancurd into the pan and mix well. Cook, stirring, till the eggs are scrambled.

Step 4

Place tortillas on a worktop, spread 1 tsp tomato ketchup on each tortilla, place some of the scrambled eggs over the ketchup, roughly tear lettuce leaves and place some on each tortilla and roll.

Step 5

Wrap one of the rolls in aluminum foil. Place the wrapped roll in a tiffin box, place some of the nachos and yogurt dip at the side.

Step 6

Halve remaining rolls, arrange them on a serving plate, garnish with lettuce leaves and micro amaranth seeds and serve immediately.