Vegan Paneer Roll
Indulge in the irresistible flavors of this Vegan Paneer Roll, a plant-based twist on a beloved Indian street food classic. This recipe features firm tofu marinated with nutritional yeast, lemon juice, and aromatic spices like garam masala and turmeric, creating a rich paneer-like texture and taste. Sautéed onions, bell peppers, tomatoes, and garlic infuse the filling with vibrant freshness, while a dollop of vegan mayonnaise and a splash of rice vinegar add creamy tanginess to the mix. Rolled up in soft, whole wheat rotis, these protein-packed wraps are perfect for a quick lunch or dinner on the go. Ready in just 40 minutes, this hearty and wholesome vegan delight is sure to be a crowd-pleaser. Perfect for meal prep, easy entertaining, or a flavorful take on healthy eating!
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Salt
- 0.25 teaspoon Black salt (Kala Namak)
- 1 finely sliced Large onion
- 1 thinly sliced Green bell pepper
- 1 chopped Tomato
- 2 minced Garlic cloves
- 4 Whole wheat rotis
- 4 tablespoons Vegan mayonnaise
- 2 tablespoons, chopped Fresh coriander leaves
- 1 tablespoon Rice vinegar
- 1 teaspoon Chili powder
Instructions
Drain the tofu and press it between paper towels to remove excess water. Crumble the tofu into a bowl resembling the texture of scrambled paneer.
Add nutritional yeast, lemon juice, and 1 tablespoon of olive oil to the crumbled tofu. Mix well and let it marinate for 10 minutes.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the sliced onion, green bell pepper, and chopped tomato to the pan. Stir and cook for 5-7 minutes until the vegetables are softened.
Add cumin powder, coriander powder, turmeric powder, garam masala, salt, black salt, and chili powder to the pan. Stir well to coat the vegetables with spices.
Add the marinated tofu to the pan and cook for an additional 5 minutes, stirring occasionally to ensure even cooking.
Remove the pan from heat and stir in the chopped coriander leaves. Allow the filling to cool slightly.
To assemble the rolls, spread 1 tablespoon of vegan mayonnaise on each roti, and place a portion of the tofu and vegetable mixture in the center. Drizzle a little rice vinegar over the filling.
Roll the roti tightly around the filling. Serve warm, cut in half if desired for easier handling.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 29.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1630 mg | 35% | |
*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.
