Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Thin spiced omelettes used as wraps, filled with chilli-cumin tofu and a crunchy cucumber, tomato and onion salad.
Equipment: Non-stick frying pan
Measures and names
Ingredients
- 4 eggs
- 280 g firm tofu, drained, patted dry and cut into thin strips
- 2 tsp oil
- 1 tsp ground cumin
- ½ tsp chilli powder
- ½ tsp garam masala
- ¼ tsp ground turmeric
- 1 small handful of fresh coriander (cilantro), chopped
- ½ cucumber, diced
- 1 tomato, diced
- ½ red onion, finely chopped
- 1 tbsp lemon juice
- Salt and black pepper
Optional extras
- A few lettuce leaves
Method
- Heat 1 tsp oil in a non-stick pan and fry the tofu for 5–6 minutes until golden. Sprinkle with the cumin, chilli powder, garam masala and a pinch of salt, toss and tip onto a plate.
- For the kachumber, mix the cucumber, tomato, red onion, lemon juice, half the coriander and a pinch of salt.
- Beat the eggs with the turmeric, the rest of the coriander and a pinch of salt and pepper.
- Add half the remaining oil to the pan and pour in half the egg, swirling to make a thin omelette. Cook for 1–2 minutes until set, then slide out. Repeat to make a second.
- Fill each omelette with lettuce, tofu and kachumber, roll up and eat warm.
Swaps and tips
These are a low-carb take on the Kolkata egg roll. Make the omelettes thin and wide so they roll easily; a large pan helps.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 35 g | 8 g | 4 g | 27 g | 410 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
