• Prajwala Darog

15 Minute Protein-Rich Tofu Paratha

Delicious vegan flat bread made with tofu & aromatic spices

Paratha is an Indian flatbread that is usually made with whole wheat flour/ all purpose flour and stuffed with various fillings. They are delicious and can be healthy or unhealthy depending on how they are made.


Today I'm sharing with you a simple Tofu Paratha that is made with protein-rich tofu and spices that are Uber-flavorful and make for a quick weekday lunch/ dinner. I mean, this dish can be made in 15 minutes - start to finish, now who doesn't love that?


Tofu is a form of plant-based protein that is made from soy beans. Although it looks like Paneer, it has fewer calories and fat than paneer and higher in protein content. It is also a good source of calcium, selenium & Phosphorus.


I've added chickpea flour to this recipe to increase the nutritional value of this dish. The spices are anti-inflammatory and add so much flavor to this recipe.


Here's a fun reel of this recipe I made on Instagram


TOFU PARATHA RECIPE:


Ingredients:

  • Whole wheat flour - 1 1/4 cups

  • Chickpea flour - 3/4 cup

  • Extra firm tofu - 1 cup, drained completely (see tips below) & grated

  • Turmeric powder - 1 tsp

  • Cayenne pepper/ Red Chili powder - 1/2 tsp

  • Amchur powder - 1/2 tsp

  • Cumin powder - 1 tsp

  • Salt - to taste

  • Kasoori Methi - 1 tsp, crushed

  • Cilantro - 1 tbsp, chopped finely

  • Warm water - As required

Instructions:

  • Add all the ingredients into a large bowl and mix well.

  • Add water slowly to form a soft dough.

  • Knead well, cover and keep aside

  • Heat a cast iron griddle on medium heat.

  • Take a small ball of dough and roll into round discs. You can make them thick/ thin depending on how you like it.

  • Put this on the griddle and roast both sides until lightly brown.

  • Top with ghee and serve hot with a side of veggie curry and/ yogurt and pickle.


PRAJ's TIPS:

  • You can also use this as a wrap or make quesadillas, kati rolls etc.

  • I haven't added any oil to the dough, the chickpea flour and the moisture from the tofu keeps it nice and soft.

  • TO DRAIN THE TOFU: Wrap the tofu in paper towels and place in a colander with a heavy pan or weight on it until most of the water drains out.


DID YOU MAKE THIS RECIPE?

Take a pic and tag me on Instagram or Facebook and spread the love, it's good karma :)


#lunch #quicklunches #weeknightdinner #15minutelunch #proteinrecipes












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