Advertisment

Egg and Tofu Roll

Scrambled eggs and tofu rolled in tortillas and served. This recipe is from FoodFood TV channel

New Update
Egg and Tofu Roll
Main Ingredients Eggs, Beancurd
Cuisine Mexican
Course Snacks and Starters
Prep Time 0-5 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
Advertisment

Ingredients list for Egg and Tofu Roll

  • 4 Eggs
  • 100 grams Beancurd
  • 4 Readymade tortillas
  • 1 medium Onion
  • 2 teaspoon Extra-virgin olive oil
  • to taste Crushed black peppercorns
  • to taste Salt
  • ½ cup Milk
  • 4 teaspoon Tomato ketchup
  • 8-10 + for for garnishing Iceberg lettuce leaves
  • Yogurt dip
  • for garnishing Nachos
  • for garnishing Micro amaranth seeds

Method

Advertisment
  1. Finely chop onion.
  2. Heat extra-virgin olive oil in a non-stick pan, add onion and sauté till translucent.
  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.
  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.
  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.
  6. Halve remaining rolls, arrange them on a serving plate, garnish with lettuce leaves and micro amaranth seeds and serve immediately.

Nutrition Info

Calories 1065
Carbohydrates 88.9
Protein 48.8
Fat 57.1
Advertisment