Spicy Tofu Scramble Parathas
If you’ve never tried a loaded paratha, you’re missing out. And, these vegan spicy tofu scramble paratha wraps are super delicious.
A Tiny Bit Vegan spicy tofu scramble paratha wraps
Looking for a breakfast that’s not just tasty but also super filling and packed with flavours? Say hello to our easy recipe of homemade spicy tofu scramble parathas with sweetcorn; a breakfast that’s easy to whip up, nutritious and absolutely drool-worthy.
What is tofu scramble?
So, tofu scramble is a popular vegan hack to achieve something that resembles scrambled eggs. And, it’s pretty good!
It’s often made with silken tofu which, given, is nowhere near as firm as actual scrambled eggs. But that doesn’t mean it doesn’t equal a delicious breakfast that you’ll want to make again and again. And, importantly, no chicks were harmed in the process!
Tofu is great for picking up flavours but, that also means you have to go easy on the spices. It’s easily overpowered!
Why parathas with spicy tofu and sweetcorn?
Parathas are Indian flatbreads that are crispy on the outside, soft inside and perfect for stuffing or serving with any side. Adding spicy tofu as a filling gives you a protein punch, while sweetcorn adds a little natural sweetness and crunch to that otherwise, almost melt in your mouth, silken tofu. This combo makes a balanced, hearty breakfast that will keep you going until lunch.
If you enjoy filled parathas, you may also like our vegan chicken kati roll recipe in this post.
Recipe highlights
- It takes just 10 minutes to make the spicy tofu scramble and about 40 minutes for the parathas, including resting time
- Parathas are super easy to make; watch me make them on this Instagram post. And you can also make them ahead; they freeze well!
- There’s a good amount of protein in this recipe to kick start your day
- Chuck in your favourite herbs and spices to get a tofu scramble to your personal taste (although this one is super delicious!)
Ingredients you’ll need to make these spicy tofu scramble parathas
For the parathas
Atta – atta is chapati flour and you’ll need this to make the parathas. It’s available in all major grocery stores. You can buy bags from 1kg or, as we do, 10kg. Go for the ‘medium’ type which is a blend of wholemeal and white flour.
Water – you do of course need water to mix your dough and regular tap water is just fine.
Salt – just a couple of pinches of salt will give your dough the flavour it needs to make the perfect parathas.
Plant-based butter – butter is a must for parathas and plant-based block butters work really well. We add butter inside the dough when rolling the parathas to get that lamination and then I spread a little on top after they’re cooked – just before removing them from the pan.
Cooking oil – you’ll need some cooking oil just to grease the pan you’ll be making your parathas in.
For the spicy tofu scramble
Sunflower oil – this is just to cook the silken tofu so it doesn’t stick to your pan. You can use any cooking oil really.
Silken tofu – silken tofu works well in this recipe to achieve the texture that resembles scrambled eggs. It’s also really quick and easy to use and is certainly a store cupboard staple in my house.
Sweetcorn – I love sweetcorn and it pairs deliciously with the silken tofu, while giving the filling a bit of a bite. It also helps to stretch a standard carton of silken tofu.
Spices – the tofu is delicately spiced with garam masala and turmeric and seasoned with salt, freshly ground black pepper and the important ingredient; black salt, aka kala namak. This has a distinctive eggy flavour that turns that standard carton of silken tofu into something very close to scrambled eggs.
Garlic or garlic infused olive oil – now, I always have a bottle of garlic infused olive oil in the cupboard. It’s great for drizzling on pasta and making quick salad dressings. It adds a lovely flavour punch and shouldn’t be skipped. But if you don’t have garlic infused olive oil, just use whatever olive oil you have and mix in one clove of grated garlic.
Freshly chopped coriander – fresh and zesty coriander adds a lovely flavour so I mix in a little handful so the flavour runs through the spicy tofu scramble.
Spring onions – the spring onions add some more texture and a flavour punch. You could use standard white onions, but chop them very finely and don’t add many as they may just be too overpowering for the delicate tofu scramble.
For finishing
Handful freshly chopped coriander – just before I wrap my parathas, I add another little sprinkling of fresh coriander. If you’re not a fan of coriander, you can of course skip it or use parsley instead.
Salad cress – this might just be my favourite addition to this recipe. It really gives that egg and cress vibe to this spicy tofu scramble paratha wrap. I highly recommend not skipping this ingredient!
Sweet chilli sauce – just before I wrap my paratha, I add a good glug of sweet chilli sauce on the filling. It pairs just beautifully, bringing everything together deliciously. Use your favourite sweet chilli sauce. Check the ingredients to make sure it’s vegan friendly.
Ingredient quantities you’ll need to make our spicy tofu scramble paratha wraps
For the parathas
290g atta (chapati flour)
160g water
40g plant-based butter (softened)
For the spicy tofu filling
1 tbsp sunflower oil (for cooking)
300g pack silken tofu
300g can sweetcorn (drained)
1 tsp garam masala
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp turmeric
¼ black salt
1 tbsp garlic olive oil (or 1 clove garlic crushed with a tbsp of olive oil)
Handful freshly coriander (finely chopped)
3 spring onions (finely chopped)
For finishing
Handful freshly chopped coriander
I punnet salad cress
Sweet chilli sauce
How to make these spicy tofu scramble parathas
- In a medium bowl mix the atta, salt and water together with a spoon and then use your hands to knead into a sticky to the touch dough. Cover the bowl with a tea towel and allow to rest for 20 minutes.
- Meanwhile heat the 1 tbsp sunflower oil in a frying pan and add the drained silken tofu.
- Heat the tofu through and then tip in your spices and seasoning. Add the sweetcorn and allow to cook for about five to six minutes (until any liquid has gone) and then sprinkle in the coriander and spring onions. Finally drizzle in a tbsp of garlic infused olive oil. Cover to keep warm while you make the parathas.
- Lightly wet your hands and knead the dough for a couple of minutes. If it’s too sticky, had a bit more atta.
- Dust your work surface with atta and divide the dough into four pieces and create taut dough balls.
- Take one of the dough balls and roll it out to about 20cms. Spread a thin layer of softened butter on the piece of dough. Then, roll it, reasonably tightly, to form a longish sausage shape. Now create a tightish spiral and gently press it down. Repeat this process for each dough ball and place the balls onto a plate ready to cook.
- Drizzle a little oil on your heavy-based frying pan or tava and spread it around using a piece of kitchen towel. Heat the pan on a medium heat while you prepare your first paratha to cook.
- Take a dough ball, dust it with a little atta and roll it out into a 20cm circle.
- Carefully place the paratha onto the heated pan to cook. Give it about 20 seconds on that one side then carefully turn it over and cook for about a minute. Then flip it over again and cook for another minute on the other side.
- Spread a little more butter on the top and then remove from the pan. I recommend wrapping the cooked parathas in foil to keep them warm and soft.
- Turn the heat down, take another dough ball and repeat the process until all eight parathas are cooked.
- Share the spicy tofu scramble between the four parathas. Sprinkle on the freshly chopped coriander, salad cress and finish with a drizzle of sweet chilli sauce before wrapping.
How to serve your spicy tofu scramble loaded parathas
These are just delicious on their own with a few fresh salad leaves. You really don’t need anything else. And, they’re also great for on the go; I mean, that’s why paratha wraps were created… As a quick and portable snack!
I hope you love these as much as I do and if you make them, please let us know how it went it the comments below.
Spicy Tofu Scramble Parathas
Equipment
- 1 tava or large, heavy-based frying pan (to make the parathas)
- 1 large frying pan (to make the spicy tofu scramble)
- 1 medium bowl (to make the paratha dough)
Ingredients
For the parathas
- 290g atta (chapati flour)
- 160g water
- 40g plant-based butter (softened)
For the spicy tofu filling
- 1 tbsp sunflower oil (for cooking)
- 300g pack silken tofu
- 300g can sweetcorn (drained)
- 1 tsp garam masala
- 1/2 tsp salt
- 1/2 freshly ground black pepper
- 1/4 tsp turmeric
- 1/4 tsp black salt
- 1 tbsp garlic infused olive oil (or one clove garlic crushed with a tbsp of olive oil)
- Handful freshly coriander (finely chopped)
- 3 spring onions (finely chopped)
For finishing
- Handful freshly chopped coriander
- 1 punnet salad cress
- Sweet chilli sauce
Instructions
- In a medium bowl mix the atta, salt and water together with a spoon and then use your hands to knead into a sticky to the touch dough. Cover the bowl with a tea towel and allow to rest for 20 minutes.
- Meanwhile heat the 1 tbsp sunflower oil in a frying pan and add the drained silken tofu.
- Heat the tofu through and then tip in your spices and seasoning. Add the sweetcorn and allow to cook for about five to six minutes (until any liquid has gone) and then sprinkle in the coriander and spring onions. Finally drizzle in a tbsp of garlic infused olive oil. Cover to keep warm while you make the parathas.
- Heat the tofu through and then tip in your spices and seasoning. Add the sweetcorn and allow to cook for about five to six minutes (until any liquid has gone) and then sprinkle in the coriander and spring onions. Finally drizzle in a tbsp of garlic infused olive oil. Cover to keep warm while you make the parathas.
- Lightly wet your hands and knead the dough for a couple of minutes. If it’s too sticky, had a bit more atta.
- Dust your work surface with atta and divide the dough into four pieces and create taut dough balls.
- Take one of the dough balls and roll it out to about 20cms. Spread a thin layer of softened butter on the piece of dough. Then, roll it, reasonably tightly, to form a longish sausage shape. Now create a tightish spiral and gently press it down. Repeat this process for each dough ball and place the balls onto a plate ready to cook.
- Drizzle a little oil on your heavy-based frying pan or tava and spread it around using a piece of kitchen towel. Heat the pan on a medium heat while you prepare your first paratha to cook.
- Take a dough ball, dust it with a little atta and roll it out into a 20cm circle.
- Carefully place the paratha onto the heated pan to cook. Give it about 20 seconds on that side then carefully turn it over and cook for about a minute. Then flip it over again and cook for another minute on the other side.
- Spread a little more butter on the top and then remove from the pan. I recommend wrapping the cooked parathas in foil to keep them warm and soft.
- Turn the heat down, take another dough ball and repeat the process until all eight parathas are cooked.
- Share the spicy tofu scramble between the four parathas. Sprinkle on the freshly chopped coriander, salad cress and finish with a drizzle of sweet chilli sauce before wrapping.
