Quinoa and Tofu stuffed vegetarian Kathi rolls (whole wheat wraps)

Tofu Quinoa Kathi roll | cooktorelish.wordpress.com

So this is what I did with my quinoa. After cooking quinoa I realized that – 1) they were not sufficient for a meal for two people 2) They were slightly overcooked. I browsed google for some solution but didn’t find anything convincing. All I wanted was to hide quinoa underneath somewhere so that it’s presence can only be identified by taste. Kathi roll was indeed a good solution. They tasted really nice. So here is what I did.

Tofu – 200 grams diced into small rectangle pieces of about an inch.
Cooked quinoa – 3/4 cup
Zucchini – 1
Mini povirons – 2
Onion – 1 medium
Garlic – 3 cloves finely chopped
Grated fresh Ginger – 1 teaspoon
Salt to taste
Tomato sauce – 2 tbsps
Chilli powder – 11/2 teaspoon
Pav bhaji masala – 2 teaspoons
Cumin coriander powder – 2 teaspoons
Mustard seeds 1 1 teaspoon
Cumin seeds 1 1 teaspoon
Oil – 1 tbsp
Asafoetida – 1/2 teaspoon

For paratha:
Whole wheat chapati flour – 2 cups
Salt to taste
1 small potato(boiled and mashed)
Cumin seeds – 1 teaspoon
Ajwain – 1 teaspoon
Oil – 1 tablespoon + some extra
Water to knead the dough


  1. Take flour in a large bowl. Add salt, mashed potato, cumin seeds, ajwain seeds, and oil to it. Mix well with the help of your hands.
  2. Gradually add water with kneading so as to get a soft easy to roll dough. Take some extra oil and knead the dough so as to make it non-sticky . Keep it aside to rest while we work on the stuffing.
  3. In a pan, take the diced tofu. With heat on medium-high , toss these with some olive oil till their surface becomes light brown.
  4. Transfer the tofu to a separate bowl.
  5. Heat oil in the pan, add mustard seeds and let them crackle. Add cumin seeds and asafoetida . Add onion, garlic and ginger. Saute till the onions become translucent.
  6. Add tomato sauce and all the spices. Add zucchini and cook for one minute.
  7. Add quinoa and tofu and mix well. Switch off the heat. Add the povirons.
  8. Make 7-8 large parathas from the dough we had prepared.
  9. Divide the stuffing into 8 equal portions. Roll them inside the parathas to make the kathi rolls. Cover each in aluminium foil to maintain the fold. Serve hot.


Note: The recipe for the parathas is inspired from Lisa’s Healthy Indian Kitchen Paneer avocado kathi roll.



5 thoughts on “Quinoa and Tofu stuffed vegetarian Kathi rolls (whole wheat wraps)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s