High Protein Tofu Roti
Soft protein roti made with whole wheat atta and blended tofu. These vegan rotis puff like regular roti, stay soft after cooling, and add extra protein without a noticeable tofu taste.
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Ingredients
- 3 cups Whole Wheat Flour or Atta
- 14 oz Tofu extra-firm, firm, or silken
- ¼–½ cup Water
- 1 tablespoon Ghee Oil
- Extra atta for dusting
Instructions
Blend the tofu
- Add tofu to a blender or food processor. Blend until completely smooth and creamy.
No need to press the tofu first.
Make the dough
- 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.
You will need no more than 1-2 tablespoon of water when using silken tofu. For firm tofu, use ¼ cup of water; for extra-firm tofu, use ¼ to ½ cup of water.
Rest the dough
- 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.
Roll
- Dust each ball lightly with atta. Roll into a thin round roti, similar to regular chapati.
Cook
- 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
- Serve them warm with dal, curry, sabzi, yogurt, or your favorite Indian meal. Brush with ghee or oil if desired.
Video
Nutrition Facts
High Protein Tofu Roti
Amount per Serving
Calories
94
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
2
mg
1
%
Sodium
1
mg
0
%
Potassium
73
mg
2
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
0.1
g
0
%
Protein
5
g
10
%
Vitamin A
2
IU
0
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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