For the Tofu roll filling. Add the Tofu cubes, onion and tomatoes to the prepared marinade and toss lightly. Leave aside for 10 minutes. Heat the oil in a non-stick pan; add the capsicum and cabbage and sauté for 2 minutes. Add the Tofu mixture and sauté over a high flame for 4 to 5 minutes. This preparation can also be made with using Paneer 50 gms{cottage cheese}instead of tofu.

Mix all the ingredients and knead into soft dough. Divide the dough into. 2 equal portions. Roll out each portion into a thin chapati. Cook each chapati lightly on a non-stick pan on both the sides. Divide the Tofu filling into 2 equal portions. Spread tomato ketchup on chapatti and add one portion of the filling in the centre of each chapati and roll up. Then cook the rolls on a hot non-stick pan