This protein roti is made with whole wheat atta and blended tofu for an easy protein boost without changing the familiar taste or texture of regular roti. I tested this tofu roti with both extra-firm and silken tofu, and both versions puffed well and stayed soft after cooking.
I tested this recipe with both extra-firm tofu and silken tofu, and both worked well. The biggest difference is how much water the dough needs. Extra-firm tofu needs more water, while silken tofu already contains plenty of moisture.
What surprised me most was that my family couldn't taste the tofu at all. The rotis puffed on the tawa, stayed soft after cooling, and tasted just like regular homemade roti.
If you're looking for an easy high-protein flatbread, vegan roti, or simply a way to add more protein to an everyday Indian meal, this tofu roti is an easy swap.
Why This Protein Roti Works
- No tofu taste: Once blended into the dough, the tofu is barely noticeable.
- Soft and flexible: The rotis puff and stay soft after cooling.
- Easy protein boost: You're adding tofu to something you may already eat regularly.
- Naturally vegan: No dairy or eggs are needed.
- Works with different tofu: I tested both extra-firm and silken tofu successfully.
- Pairs with almost anything: Serve with dal, curry, sabzi, yogurt, or your favorite Indian meal.
Tofu is also a nutrient-dense source of plant protein, which is one reason I like using it in everyday recipes like this
Ingredients
You only need a few simple ingredients.
- Whole wheat atta: 3 cups. Use regular Indian whole wheat flour made for roti or chapati.
- Tofu: 14 ounces. Extra-firm or silken tofu both work.
- Water: Add gradually as needed. The amount depends heavily on the tofu you use.
- Extra atta: For dusting while rolling.
- Oil or ghee: Optional. I don't add either to the dough, but you can brush the cooked rotis with a little ghee or oil if you prefer.
No need to add salt or oil to the dough unless that's how you normally make your rotis.
Extra-Firm vs Silken Tofu
This was one of the most useful things I learned while testing the recipe.
| Tofu | Water I needed |
|---|---|
| Extra-firm tofu | About ⅓ cup |
| Silken tofu | About 1½ tablespoons |
| Firm Tofu | About ¼ cup |
With extra-firm tofu, you may need anywhere from roughly ¼ to ½ cup water, depending on the brand and moisture level.
With silken tofu, start with almost no additional water. Mine only needed about 1½ tablespoons.
My biggest tip: don't add all the water at once. Tofu already contains moisture, and adding too much water can quickly turn the dough soft and sticky.
How to Make Protein Roti
- Blend the tofu: Add the tofu to a blender. I don't press or squeeze out the tofu first. Blend until completely smooth and creamy, without visible pieces of tofu.
This is important because blending the tofu allows it to mix evenly through the atta instead of leaving small tofu pieces in the dough.
2. Make the dough: Add 3 cups atta to a large mixing bowl. Pour in the blended tofu and start mixing everything together. Add water a little at a time until the mixture comes together into a dough.
The finished dough should look similar to regular roti dough. It may feel slightly sticky at first, but it shouldn't be very soft, loose, or gooey.
If it becomes too soft, sprinkle in a little more atta.
3. Rest the dough: Cover the dough with a plate or clean kitchen towel and let it rest for 10–15 minutes. I find that resting makes the dough easier to roll.
4. Divide and roll: Divide the dough into small balls, roughly the size you normally use for roti. This recipe gives me about 18 rotis.
5. Roll into Roti: Dust each dough ball lightly with dry atta and roll it into a thin circle just as you would regular roti using a rolling pin.
I didn't find tofu roti noticeably harder to roll than regular roti.
6. Cook on the tawa: Heat a tawa over medium heat. Once hot, place the rolled roti on the tawa. Cook for approximately 2–3 minutes per side, turning as needed, until you see brown spots and the roti is cooked through. The tofu rotis should puff just like regular rotis.
Remove from the tawa and keep covered while you cook the remaining rotis.
My Tips for Soft Tofu Roti
- Add water gradually: This is the most important tip. Because different tofu varieties contain different amounts of water, there isn't one exact amount that works every time. Start with less and add more only when the dough needs it.
- Blend the tofu completely: You want the tofu to look smooth and creamy before mixing it into the flour. This gives you a much more traditional roti texture.
- Don't make the dough too soft: A very soft dough becomes harder to roll and may stick to your surface. The dough should be pliable, but it should still hold its shape.
- Let the dough rest: Even 10–15 minutes makes the dough easier to roll and handle.
- Use atta for dusting: Roll these exactly like regular roti, using a little dry atta as needed to prevent sticking.
Does Tofu Roti Taste Like Tofu?
No — at least for me, it never tasted like tofu.
I served these rotis with dal, curry, and sabzi, and neither my family nor I noticed a tofu flavor. The rotis tasted very similar to regular homemade roti.
That makes this recipe particularly useful if you want to add tofu to your meals but don't necessarily want to eat a tofu-based curry or stir-fry every day.
Is This a Vegan Roti?
Yes.
Atta, tofu, and water are all you need for the basic recipe, making this a naturally vegan roti. Just avoid brushing the finished rotis with ghee if you want to keep them completely vegan.
How Much Protein Is in One Tofu Roti?
The exact protein will depend on the brand of atta and tofu you use.
Since this recipe uses 3 cups of whole wheat atta + one 14-ounce block of tofu and makes about 18 rotis, each roti provides more protein than a standard atta-only roti.
If you’re interested in the bigger picture, Harvard’s Nutrition Source has a helpful guide to healthy protein foods and how protein fits into a balanced diet.
What to Serve with Protein Roti
These tofu rotis work anywhere you would normally serve chapati.
I like them with:
Because the tofu flavor is so mild, you don't need to change the rest of your meal.
Storage
Refrigerating the dough
Store leftover tofu roti dough in an airtight container in the refrigerator for 1–2 days. Bring it closer to room temperature before rolling if it feels very firm straight from the fridge.
Storing cooked rotis
Cooked rotis can be refrigerated for about 2 days. Place parchment paper between them and store in an airtight container or sealed bag.
Reheat them on a hot tawa for the best texture.
How to Freeze Tofu Roti
For longer storage, I prefer partially cooking the rotis before freezing.
- Roll the rotis normally.
- Partially cook each one on the tawa rather than cooking it completely.
- Let the rotis cool completely.
- Place parchment paper between each roti.
- Transfer them to a freezer-safe Ziploc bag.
- Freeze flat.
When ready to eat, let a roti thaw for about 5 minutes, then finish cooking it directly on a hot tawa.
This makes it easy to keep homemade protein rotis ready for quick meals.
Frequently Asked Questions
Yes. That's actually one of the versions I tested.
Extra-firm tofu contains less moisture, so you'll need more water when making the dough. I used about ⅓ cup, but add it gradually because different brands vary.
Yes.
Silken tofu worked very well for me and required much less added water — only around 1½ tablespoons in my batch.
Do I need to press the tofu?
You've probably added slightly too much water. Add a small amount of atta and knead again until the dough is soft but no longer gooey. Next time, add the water much more gradually.
Yes.
Mine puffed on the tawa just like regular roti.
Yes. I keep the dough refrigerated in an airtight container for up to 1–2 days.
Yes.
Partially cook the rotis, cool completely, layer with parchment paper, and freeze in a Ziploc bag. Thaw briefly and finish cooking on a hot tawa.
Final Tip
If you're making tofu roti for the first time, focus on the water rather than following an exact amount.
Extra-firm and silken tofu behave very differently. Start with almost no water, add it slowly, and stop once the dough looks and feels like your regular roti dough.
That one step makes the biggest difference between soft, easy-to-roll rotis and an overly sticky dough.
If you try these protein rotis with tofu, let me know which tofu you used — extra-firm or silken — and how much water your dough needed.
If you enjoyed this protein roti, join the Chop the Greens email list for more easy vegetarian recipes, high-protein meal ideas, and practical cooking tips delivered straight to your inbox.
High Protein Tofu Roti
Ingredients
Equipment
Method
- Add tofu to a blender or food processor. Blend until completely smooth and creamy.
- Add 3 cups of atta to a large bowl. Mix in the blended tofu. Add water gradually, a little at a time, until the dough comes together. The dough should be soft and pliable but not sticky or gooey.
- Cover with a plate or a clean kitchen towel. Let rest for 10–15 minutes.
- Divide the dough into equal-sized balls. I made 18 equal-sized balls.
- Dust each ball lightly with atta. Roll into a thin round roti, similar to regular chapati.
- Heat a tawa over medium heat. Place one roti on the hot tawa.
- Cook for about 2–3 minutes per side, turning as needed, until brown spots appear and the roti puffs. Repeat with the remaining rotis.
- Serve them warm with dal, curry, sabzi, yogurt, or your favorite Indian meal. Brush with ghee or oil if desired.
Video
Nutrition
Notes
- Extra-firm tofu: I used about ⅓ cup of water.
- Silken tofu: I only needed about 1½ tablespoons of water.
- Water needs vary by tofu brand and moisture level, so always add it gradually.
- If the dough becomes too soft, add a little more atta.
- Resting the dough for 10–15 minutes makes it easier to roll.
- You can refrigerate the dough in an airtight container for 1–2 days.
- Cooked rotis can be refrigerated for up to 2 days.
- For freezing, partially cook the rotis, cool completely, layer with parchment paper, and freeze in a Ziploc bag.
- Thaw frozen rotis for about 5 minutes, then finish cooking on a hot tawa.
Aditi says
This is so innovative. Eating roti with extra protein and perfect for vegetarian diet. And I made and didn’t taste different at all