Dairy-Free Paneer Roll
Discover the magic of comfort food reimagined with this Dairy-Free Paneer Roll recipe – a flavorful, vegan twist on the classic paneer snack! Made with crumbled firm tofu as a creamy, protein-packed substitute, this dish is seasoned with aromatic spices like cumin, turmeric, and chili powder, delivering a delightful burst of Indian-inspired flavors. Sautéed vegetables, including bell peppers, onions, and tomatoes, add depth to the filling, while fresh cucumber and carrot bring a satisfying crunch. All wrapped in soft whole wheat tortillas, these wholesome, plant-based rolls are quick to prepare, taking only 35 minutes from start to finish. Perfect as a healthy lunch option or a grab-and-go snack, this recipe is ideal for anyone seeking a dairy-free, nutritious meal with vibrant taste and texture.
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 2 tablespoons Olive oil
- 1 medium, finely chopped Red onion
- 2 minced Garlic cloves
- 1 small, finely chopped Green bell pepper
- 1 medium, finely chopped Tomato
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 4 pieces Whole wheat tortillas
- 1 tablespoon Lemon juice
- 1 small, julienned Cucumber
- 1 small, julienned Carrot
Instructions
Drain the tofu and press it between paper towels to remove excess moisture. Crumble the tofu into small, paneer-like pieces.
Heat olive oil in a pan over medium heat. Add the chopped red onion and sauté until translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the chopped green bell pepper and tomato, and cook until the vegetables start to soften.
Add the crumbled tofu to the pan and stir to combine with the vegetables.
Season with ground cumin, turmeric powder, chili powder, and salt. Mix well and cook for 5-6 minutes, allowing the flavors to meld.
Stir in the chopped cilantro and lemon juice. Turn off the heat and let the filling cool for a few minutes.
Warm the whole wheat tortillas on a skillet until soft and pliable.
To assemble the rolls, place a portion of the tofu mixture on each tortilla, followed by some julienned cucumber and carrot for crunch.
Roll the tortilla tightly around the filling to form a roll. Cut in half if desired and serve warm.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4938 mg | 215% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 29.1 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
