Lunch & Dinner (6)

Corn and Tofu Roll

A tangy mix of fresh corn, tofu, capsicum and onion held together with potato

PP MP Fi C

Makes 10 rolls

Serving Size: 2 rolls

Serves 5

Soaking time: –

1. Preparation time: 25 mins
2. Cooking time: 10 mins

Ingredients

• 1 cup fresh corn (from cob) or sweet corn kernels, boiled
• 200 gms tofu, diced
• 2 medium onions, chopped finely
• 2 large capsicum, chopped finely
• 2 large potatoes, boiled and diced
• 2 green chillies, chopped finely
• 3 tbsp fresh coriander, chopped finely
• 2 tsp chaat masala
• 1 tsp amchur powder (dry mango powder)
• Salt as per taste
• 1½ tbsp oil
• 10 basic wraps (see recipe on page xx)

Method

1. Heat oil in a pan and add onions, green chillies and capsicum; sauté for about 2 minutes.
2. Add the potato, corn, chaat masala, amchur powder and salt.
3. Mix in tofu and fresh coriander. Remove from heat.
4. Place 1/3 cup of the mixture on each basic wrap and make a roll.

Value per serving (2 rolls)

• Calories 325 kcal
• Protein 12 gms
• Fat 8.8 gms
• Carbs 49 gms
• Calcium 218 mgs
• Fibre 3 gms
• Iron 2 mgs

Complete your plate – with a glass of Spicy Buttermilk (see recipe on page xx).

Q&E