Tofu Spinach Scrambled Crisp By Ranveer Brar

Tofu Spinach Scrambled Crisp

Tofu and spinach are loaded with nutrients and when combined, make a wholesome dish. Chef Ranveer Brar shares a protein-packed, yummy breakfast recipe for an energetic morning.
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Serves

02/03/2020

Cooking Time

10-12 Min

Meal Type

salad

Preparation Time

10 Min

Difficulty

Medium

Rate This Recipe10

INGREDIENTS

  • 1 tsp olive oil
  • 2 garlic
  • 3/4 cup sliced mushrooms
  • 4 tsp tomatoes
  • salt to taste
  • black pepper
  • 1 cup tofu
  • 8 to 10 spinach leaves
  • 1/2 tsp soy sauce
  • 2 tsp lime juice
  • For dough
  • 1 cup refined flour
  • salt water
  • For salad
  • 1 orange
  • 1 tomato
  • 2 to 3 chopped spinach leaves
  • 1/2 tsp lime juice
  • salt to taste
  • black pepper to taste
  • 1 tsp olive oil

PREPARATION

  1. 1

    For the stuffing: In a saucepan pour olive oil add chopped garlic, chopped fresh mushrooms, chopped spinach leaves, grated tofu, salt and black pepper.
  2. 2

    Let the mixture cook for few minutes. Then, add soy sauce and lime juice to the mixture. Keep it aside.
  3. 3

    For the dough: In a mixing bowl, take refined flour, salt and water. Knead it into a dough.
  4. 4

    Keep the consistency of dough as that of puri. Pour some oil and knead it.
  5. 5

    Leave the dough to rest for 10 minutes.
  6. 6

    Take a ball of dough and roll it with the rolling pin until the dough is flat and thin.
  7. 7

    Cut it in a square shape.
  8. 8

    Rub some water over the square sheet.
  9. 9

    Place some stuffing on the sheet on one side and place the other side over the stuffing and seal the ends.
  10. 10

    Pour olive oil in the pan and roast the roll on both the sides.
  11. 11

    For the salad: In a bowl, take pulp of the orange, slices of tomato and chopped spinach leaves.
  12. 12

    Sprinkle salt and black pepper and pour olive oil and lime juice.
  13. 13

    Mix it well and serve it by the side.
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