Egg and Tofu Roll Scrambled eggs and tofu rolled in tortillas and served. This recipe is from FoodFood TV channel By Sanjeev Kapoor 27 Jul 2015 in Recipes Course New Update 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 Finely chop onion. Heat extra-virgin olive oil in a non-stick pan, add onion and sauté till translucent. 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. 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. 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. 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 #Crushed black peppercorns #Eggs #Iceberg lettuce leaves #Milk #Onion #Salt #Tomato ketchup Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article