Spicy Ramp Kati Roll

1. 1

   In a food processor, add all ingredients except olive oil. On high, blend it together and slowly add oil into the mixture. Process for several minutes until it reaches the right consistency. Add more oil as needed.

2. 2

   2. Refrigerate in a sealed jar until ready to use. Keeps well for 2-3 weeks.

3. 3

   In a large ziplock bag, marinade tofu with 1 cup pesto for at least 4 hours or overnight. Make sure each piece is well covered.

4. 4

   In a small mixing bowl, add onion, tomatoes, cucumber and lemon juice. Season lightly with freshly ground black peppercorn. Cover and refrigerate until ready to use.

5. 5

   Pre-heat an oiled cast iron skillet. Add ramps once hot and char on both sides. Remove from heat and put aside until ready to use.

6. 6

   In a skillet, warm up 1 tbsp oil over medium high heat. Cook the paratha on each side for approximately 3-4 minutes until golden brown and crusty on both sides. Repeat with each paratha.

7. 7

   To plate, lay paratha flat and smear the remaining pesto evenly along center of bread. Next, lay 1 pc of raw kale on top followed by 3 ramps. Lay 4 pieces of cooked tofu at a diagonal. Sprinkle with onion, cucumber and tomato mixture and cilantro-ramp. Repeat with the last 3 rolls. Serve immediately.

No additional tips available.