Tofu and Egg parathas make an excellent breakfast or light lunch or dinner dish. They are packed with protein and are yummy and filling. These parathas can be made eggless or tofuless also.. I will give you both the options. We all know how good tofu is for us and i am always looking for different ways to use tofu in my diet.
For the dough for parathas:
2 cups of whole wheat flour (it is better to use the wheat flour available in the desi supermarkets)
1/2 teaspoon each of salt and black pepper
Warm water as needed to make the dough
For the filling:
1 cup of firm tofu grated, as i always say remove the tofu from the wrapper and keep it wrapped overnight in a kitchen towel so that all the moisture is removed
1 egg, beaten
1/2 teaspoon of salt or to taste
1 small onion, chopped fine
1/4 cup of finely chopped coriander leaves (to chop them fine you can use my magic scissors)
a few green chillies, finely chopped if you want it spicy
1 tablespoon of grated red capsicum/bell pepper
Oil or butter as needed, i used a good spanish olive oil
Make the dough by mixing wheat flour, salt , pepper and make into a dough using warm water bit by bit. Knead well till the dough is well kneaded, at least five minutes and then keep aside covered.
Mix the mashed tofu will all the ingredients for the filling except the oil. It should be thick and pasty. Now lets make these parathas! Heat a tawa or iron gridle till hot and then lower the heat to medium. Make even sized smooth balls out of the dough. Roll one ball into a thin round .  Put it into the tawa and let it cook slightly on one side. Turn and add a tablespoon of the filling and spread it a bit taking care not to spread it out to the sides. Fold the paratha carefully from all sides to make a square. Flip carefully and cook on both sides on medium heat brushing with oil till the paratha is done and the filling is cooked. A little of the filling might leak out from the sides , but that is ok.
Serve hot with pickle of your choice.
Just mash the tofu and add all the other ingredients. You can also add some spices such as roasted cumin powder, fennel seed powder, red chilli flakes, fenugreek leaves (kasuri methi) and also tandoori spice powder.
Mix it and make the parathas the same way .
Make with tofu and omit the onions.
To buy my magic scissors and my color free tandoori spice mix do check my online store
Nitu Chugani

This entry was posted in Breakfast, Everything Vegetarian, Floury Matter, Fusion, Healthy Options, Jain recipes, Low Cost, Tupperware Food, Veg Starters, Vegan and tagged , , , , , , , , , . Bookmark the permalink.


  1. Sheila says:

    yum!! forwarding this recipe to my mom in hopes she’ll make it for me 🙂

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