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Tofu Scramble Breakfast Pinwheels - Ruchiskitchen
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5 from 1 vote

Tofu Scramble Breakfast Pinwheels

Enhance your morning meal with these flavor-packed breakfast pinwheels. These tofu scramble pinwheels are prepared with fresh and wholesome ingredients that will keep you full and satisfied till lunch. 
Prep: 15 minutes
Cook: 10 minutes
Rest: 25 minutes
Total: 50 minutes
Course: Breakfast
Cuisine: American, Indian
Servings: 6 SERVINGS
Calories: 78kcal
Author: Ruchi

Ingredients

TOFU SCRAMBLE

  • 1 medium Onion chopped
  • 1 medium Red Bell Pepper finely chopped
  • 14 oz Extra firm Silken Tofu pressed well (non-vegan option - Paneer)
  • 1 teaspoon Red chili flakes
  • 1 teaspoon Cumin powder
  • - - Salt to taste
  • - - Oil to cook tofu scramble

CILANTRO CHUTNEY

  • 2 small bunches Cilantro washed and stems removed
  • 1 small Green chili
  • 1 small Onion peeled and cubed
  • 1 clove of Garlic
  • 1 teaspoon Lemon Juice
  • 3 tablespoon Yogurt
  • 1/2 teaspoon Paprika or chili powder
  • 1/2 teaspoon Sugar
  • - - Salt to taste

TO ASSEMBLE PINWHEELS

  • 18 slices of Wheat Bread trimmed
  • 3/4 cup Baby Spinach Leaves
  • - - Spray of Oil on the pinwheels

SERVE WITH

US Customary - Metric

Instructions

TOFU SCRAMBLE PREPARATION

  • Crumble the pressed tofu into a medium bowl. 
    TIP - to press tofu - wrap the tofu block in between a layer of paper towels. Apply steady weight to the tofu and squeeze out all the moisture from the block. Make sure there is no moisture in the tofu.
  • Heat oil in a pan. Add onions and bell peppers to it. Saute on a medium-low flame for 2-3 minutes. 
  • Add crumbled tofu along with red chili flakes, salt, and cumin powder. Mix to combine. Allow it to cool. 

CHUTNEY PREPARATION

  • Meanwhile, prepare the green chutney. Transfer all the ingredients listed under 'chutney' to a blender. Blend until smooth. 
  • Please do not add water to the chutney. It should have a thick consistency. Set it aside.

TIME TO ASSEMBLE

  • Trin the crusts off of the bread slices and flatten each slice with a rolling pin. Roll each slice gently with the rolling pin, do not make the slices to thin. (see pics above)
  • Take a slice and lay it flat on the plate. Apply a layer of green chutney, followed by spinach leaves.
  • Cover it with another layer of bread. Top this layer of bread with 2 tablespoons of tofu scramble. Spread it evenly across the bread slice. (see pics above)
  • Apply another layer of bread and gently press the whole stack. 
  • Transfer this stock on a foil and gently roll the bread into a log. Wrap this log with a foil. 
  • Repeat the process with rest of the bread and this recipe will make 6 logs. 
  • Chill the logs in the refrigerator for 25 minutes. After the desired resting time, unwrap the logs and spread them in a single layer in the airfryer. Lightly spray oil all over your pinwheels.
  • Bake in the airfryer @ 350 degrees F for 8 minutes turning them halfway until crisp and brown. (see pics above)
  • Remove from oven and serve hot with tomato ketchup or dip of your choice. 

Notes

 
Can I make Tofu Scramble Breakfast Pinwheels in an oven or cooktop?
Absolutely. Arrange these pinwheels on a greased baking tray and bake @350 degrees F for 7-8 minutes (turning them halfway) until crisp and slightly brown. 
On Cooktop - arrange the pinwheels on a greased griddle in a single layer. Apply oil and cook on both sides until crisp and evenly brown.
 
Can these Tofu Scramble Breakfast Pinwheels be made in advance? 
Of course!
Prep your logs the night before and chill them overnight. When ready to serve, unwrap the bread logs, slice, and bake as directed. Serve on a platter and enjoy. 
Looking forward to impress a large gathering on the breakfast table?  then these pinwheels will come in handy. Make a big batch and chill. Slice and bake.
 
Tips to consider, what could possibly go wrong!
  • If you plan to chill the bread logs overnight then the sequence will change slightly. Layer the bread first with spinach leaves followed by chutney then bread slice and so on. This will prevent the bottom layer from getting soggy. 
  • Make sure the chutney you prepared is thick. Too much liquid in chutney will mess up the bread logs.
  • Roll the log with the help of a foil. 
  • Use fresh bread as it is soft, tender, and easy to shape. Stale bread will be difficult to roll and may fall apart.
  • Do not add too much tofu scramble layer. 
  • Do not bake the pinwheels for longs as they will dry out.
 

Nutrition

Calories: 78kcal | Carbohydrates: 9g | Protein: 6g | Fat: 1g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 253mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1185IU | Vitamin C: 30.4mg | Calcium: 51mg | Iron: 1.4mg