Yellow Lentil and Tofu Protein Wraps

• 360 ml Yellow Lentils (Moong Dal), soaked
• 1/3 block Extra Firm Tofu
• Black Salt, to taste
• Turmeric, for color
• Water, as needed for blending
• Zucchini, sliced (optional for veggie version)
• Tomatoes, chopped (optional for veggie version)

Steps

1. 1

   Soak the yellow lentils until softened.

2. 2

   Place the soaked lentils, tofu, black salt, and turmeric into a blender.

3. 3

   Add water and blend until completely smooth.

4. 4

   Adjust water levels until the batter reaches a consistency between a pancake and a crepe batter.

5. 5

   For the veggie version, sauté zucchini and tomatoes in a pan first.

6. 6

   Pour the batter into a pan (over the veggies if using) and spread evenly.

7. 7

   Cook until set and golden, then flip if necessary until cooked through.

8. 8

   Roll up and serve.