Tofu Scramble Breakfast Pinwheels Ruchiskitchen

I am a huge fan of morning breakfast and always on the lookout for new and creative ways to enjoy it. Among all types of breakfasts whether its veggie quiche or pancakes, grab-n-go ones are my all time favorites. So easy to hold and can be enjoyed while heading out the door. Today’s recipe, Tofu scramble breakfast pinwheels, perfectly fit the definition of grab & go. In addition to that, these nutrient-rich pinwheels have no cheese and is a perfect delight for weight watchers too! This make-ahead breakfast requires a simple sequence of layer, roll, chill, slice, and bake. You can do the first two steps a night in advance and chill the bread logs overnight in the fridge. Next morning all you have to do is slice and bake. Pretty simple, right! Trust me; soon it will become an obvious choice for breakfast!

What makes up these Breakfast Pinwheels?

Bread – only soft textured loaves of bread will work with this recipe. Artisan bread or bakery bread will not work. Homemade Green chutney- I have used cilantro to make a green dip for my pinwheels but feel free to use parsley or mint as a substitute. A word of advice: do not add water to the chutney. For this recipe, we need a thick paste-like chutney. A runny chutney will make the bread soggy and difficult to work with. Spinach leaves – have used spinach because it’s a nutrition-rich vegetable. It’s loaded with carotenoids, vitamin C, K, folic acid, iron, and calcium. Therefore, its a great addition to these pinwheels. Tofu scramble- The addition of protein-rich tofu make these pinwheels healthier and wholesome. I have used extra firm silken tofu as it provides a creamy and silky texture to the crumble. For added flavor and extra crunch, toss in some red bell pepper and onions. Altogether, it adds a nice healthy twist to a standard breakfast recipe.

How to make Tofu Scramble Breakfast Pinwheels?

This pinwheel is a relatively straightforward recipe that comes together with a handful of ingredients. I love the combination of tofu with red bell peppers and spinach. The slightly nutty and natural flavor of tofu blends perfectly with other ingredients, and you get to taste various relishes in every bite. Start the recipe by preparing tofu scramble and season it with a mixture of chili flakes, cumin powder, and salt.

5. Top this layer of bread with two tablespoons of tofu scramble. Spread it evenly across the bread slice. Apply another layer of bread and gently press the whole stack. 6. 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. 7. Chill the logs in the refrigerator for 25 minutes. 8. After the desired resting time, unwrap the logs and cut them into thick rounds. 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. Remove from oven and serve hot with tomato ketchup or dip of your choice.

Variations of Tofu Scramble Breakfast Pinwheels!

Apart from what I have used in this recipe, you can get a little adventurous and make these pinwheels with whatever you have in your fridge or pantry. Some tested and tried options are:

Don’t have a liking for tofu, sub it with paneer (Indian Cottage Cheese). Like it cheesy, add shredded cheese to the top layer of your pinwheels. Swap fresh spinach leaves with thinly sliced cucumber or zucchini slices. Instead of shaping them like a pinwheel, you can make it into squares too. Arrange it the way its shown in the recipe. Now instead of folding it into a log, cut the whole stack into four cubes and bake. Neither a tofu or paneer lover, try mashed potatoes, seasoned with mild spices. For flaky pinwheels, substitute bread for puff pastry sheets or store-bought crescent roll dough. Butter makes everything tastes good, so if you are not watching your calorie counts then drizzle some butter on top of the pinwheels instead of oil.

What can you serve Tofu Scramble Breakfast Pinwheels with?

These vegetarian pinwheels taste best when paired with tomato ketchup or coriander chutney. But, feel free to serve these with sriracha mayo or even garlic ranch. Yummmm! So, if you are bored with your traditional breakfast recipes, then I encourage you to give this one a try and share your feedback! If you have questions related to this recipe, send me an email, and I would be happy to answer them. We’d love to hear from you. ?