Spinach and Tofu Stuffed Potato Rolls
These Spinach and Tofu Stuffed potato rolls have been our lunch today and we still have leftover! I hope you find it interesting and creative. I used Indian spices to appeal to my hubby's palate as well.
Ingredients
For the filling
- 1 pound frozen spinach, thawed
- 1 tablespoon vegetable oil
- 1 teaspoon coarsely ground cumin seeds
- 1 teaspoon coarsely ground coriander seeds
- 1/4 teaspoon ground black pepper
- 1 teaspoon mild paprica
- 1 pound firm tofu, cubed
For the potato dough
- 2 pounds potatoes
- 8 spoons corn starch
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 cup plain bread crumbs
also
- Baking pan and oil for greasing it.
Instructions
Method
- Separately cook the spinach with little water and squeeze all the excess moisture.
- Heat the oil in a pan and slightly fry the cumin, coriander, black pepper and paprica.
- Add the cubed tofu and stir fry for a couple of minutes till all flavours are incorporated.
- Add the cooked spinach and stir fry for an extra one minute. Set aside to cool.
- Cook the potatoes. Let cool. Peel and mash using a potato masher
- Add the starch, spices, salt and knead to form a uniform mass.
- Divide the dough into 8 parts.
- Sprinkle the working surface with bread crumbs and flatten the dough to form a rectangular shape about 1/4" thickness.
- Place some stuffing along the center of the rectangle.
- Fold the lateral sides and roll the dough to form a roulade. Repeat the same with the rest of the dough.
- Preheat the oven to 350 F.
- Grease a baking pan/ dish with oil and carefully place all the rolls on the bottom. Bake for about 20-25 min, till the crust is crisp and golden in color.
- Enjoy them with yogurt or your choice of gravy.
Notes
Important: Do not let the dough sit for too long before making the rolls or it will get soft and unmanageable.