Vegan Paneer Kathi Rolls

For the marinated tofu:

• 1 block tofu, 400 g

• 1 lemon juiced

• 1/4 cup of vegan yoghurt

• ¼ tsp ajwain carom seeds

• 1 tsp ginger-garlic paste 

• ¼ tsp turmeric powder

• ½ tsp red chili powder

• ½ tsp coriander powder

• ½ tsp cumin powder

• ½ tsp garam masala powder

• ½ tsp chaat masala

• Salt to taste

Salad filling:

• 1 bell pepper

• 1 carrot

• 1 red onion

• ½ tsp chaat masala

• ¼ tsp kashmiri red chili powder or red chili powder

• 1 tsp lemon juice

For Assembly:

• 4 rotis/layered parathas

• 1 cup green mint coriander chutney

Vegan paneer tikka:

• In a bowl mix all the ingredients for the marination except the tofu. Taste and add salt to taste.

• Chop tofu in cubes and add it to the marination.

• Gently mix and let the marination coat the paneer cubes evenly. Cover and keep refrigerated for at least 30 minutes.

Veggie Salad Filling:

• Thinly slice onion, carrots and bell peppers and add to a bowl.

• Add all the seasonings for the veggie salad.

• Mix well and set aside.

Roti:

• Make roti following the recipe on the BeExtravegant blog and add a few drops of oil on the roti

• You can also use frozen paratha from the store

Making the vegan paneer tikka:

• Heat 2 tablespoons oil in a pan.

• Bring to low or medium-low and add the marinated tofu cubes and marination.

• Cook all sides until its brown and crispy

• Remove from the pan and set aside.

Assembly:

• Spread 1-2 tbsp of the mint-coriander chutney on a roti.

• Then line the tofu tikka cubes in the centre.

• Top with the veggie salad.

• Bring the sides of the roti and make a roll/wrap.

• Secure it tight with wrapping paper and serve or store in a lunch box if prepping it.

• Serve with some tomato ketchup or vegan cheese.