Thecha Tofu Tortilla Rolls
Tortillas rolled around a spicy green thecha, tofu and vegetable filling, then pan-crisped.
- Prep
- 20 min
- Cook
- 15–20 min*
- Makes
- 5–6 rolls
- Serves
- 2
Ingredients
Green Thecha
- 4–5 green chillies
- 3–4 garlic cloves
- 1 tbsp roasted peanuts
- Small handful fresh coriander
- ½ tbsp lemon juice
- Salt to taste
Filling
- ¼ cup finely chopped beans
- ¼ cup finely chopped carrots
- ¼–⅓ cup shredded broccoli
- ½ cup crumbled tofu
- 1–1½ tbsp green thecha
- Salt to taste
- ½ tsp oil
Assemble
- 5–6 homemade tortillas or gluten-free tortillas (I used carrot gluten-free tortillas)
Nutrition
Per roll (1/6 of batch), estimated
- Calories
- 115 kcal
- Protein
- 6.1 g
- Carbohydrates
- 14.4 g
- Fat
- 4.4 g
- Fibre
- 1.5 g
Method
- 1
Green Thecha: Lightly roast the chillies and garlic in a pan for 2–3 minutes. Grind with peanuts, coriander, lemon juice, and salt into a coarse, slightly chunky paste. Set aside.
- 2
Filling: Heat oil in a pan. Add beans, carrots, and shredded broccoli and sauté for 2–3 minutes until slightly tender but still a little crunchy. Add crumbled tofu, salt, and green thecha. Mix well and cook for another 2–3 minutes. Switch off the heat and let the filling cool slightly.
- 3
Assemble: Place one tortilla on a flat surface. Add a strip of the filling across the centre, keeping space on the sides. Fold in the left and right sides slightly, then roll tightly from the bottom upwards like a wrap. Repeat with the remaining tortillas and filling.
- 4
Place the rolls seam-side down on a hot pan and cook on both sides until lightly golden, crisp, and browned on the outside.
Adjust the thecha to your spice tolerance and add extra shredded vegetables if you want more volume and fibre. For a fuller meal, serve with a bean or yogurt-based dip rather than adding more tortillas.
Notes
Serve warm with mint coriander chutney. Nutrition basis: 6 small tortillas assumed 25 g each; only the 1–1½ tbsp thecha used in the filling included; leftover thecha excluded. 3 rolls per serving for 2 people. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Cook 15–20 min in batches.