Honeyed Tofu and Pepper Roll ( Wraps and Rolls)
by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 18002 times
Roll a la mediterranean! the specialty of this wrap is that it retains the original flavour of all the veggies. The secret ingredient that makes the recipe a sure-hit is the right use of honey marinated tofu to complement the smoky flavour of capsicum. So simple, and yet so fine, hope you enjoy this one as much as i enjoyed creating it!
- Combine all the ingredients, except the tofu, in a bowl and mix well.
- Add the tofu and toss well. Cover and refrigerate for at least an hour.
- Heat a non-stick tava (griddle), place the capsicum pieces on it with the skin side down and cook till the skin blisters and turns black.
- Remove from the flame and keep aside covered with a damp kitchen towel for 5 minutes.
- Peel away the skin and cut each capsicum piece into thick strips. Keep aside.
- Combine the oil, lemon juice, basil, parsley and salt in a bowl and mix well.
- Add the capsicum and baby corn, toss well and keep refrigerated to marinate for an hour.
- Place a roti on a clean dry surface and place 4 lemon honey marinated tofu pieces in a single row in the centre of the roti.
- Arrange ¼th of the herb marinated capsicum and baby corn over the tofu.
- Finally spread 2 tbsp of sour cream over it and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more rolls.
- Wrap a tissue paper around each roll and serve immediately.
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