Egg and Tofu Rolls Recipe

Ingredients 

• Eggs - 4 
• Beancurd - 100 grams
• Readymade tortillas  - 4 
• Medium Onion - 1 
• Extra-virgin olive oil - 2 tsp
• Crushed black peppercorns to taste
• Salt to taste
• Milk -  ½ cup
• Tomato ketchup -  4 tsp 
• Iceberg lettuce leaves -  8-10
• Yoghourt dip
• Nachos for garnishing
• Micro amaranth seeds for garnishing

Instruction

1. Heat extra-virgin olive oil in a pan.

2. Add onion and sauté until translucent.

3. Break eggs into a wide bowl.

4. Add crushed black peppercorns and salt, and whisk well.

5. Add milk and mix again. 

6. Pour this mixture into the pan. 

7. Grate the beancurd into the pan and mix well.

8. Cook, stirring, till the eggs are scrambled.

9. Place tortillas on a worktop and spread 1 tsp tomato ketchup on each tortilla.

10 Place some scrambled eggs over the ketchup, roughly tear lettuce leaves and place some on each tortilla and roll. 

11. Wrap the rolls in aluminium foil. And they are ready to eat.