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Spinach and Egg Roulade with Pico de Gallo

Serves 10


    There are many variations of the roulade, which is basically a filled and rolled omelette. Our roulade encases whipped tofu and spinach, with the option of smoked salmon, and coupled with a delicious pico de gallo, it’s a lunchtime winner. 


    Make-ahead tips

    To make ahead, prepare pico de gallo, drain and chop spinach, and whip up tofu. Store each in separate lidded containers and refrigerate overnight.


    Spinach and Egg Roulade with Pico de Gallo


      Pico de gallo
      • 1 small white onion, finely diced
      • 1 medium jalapeno pepper, seeded and finely minced
      • 1/4 cup (60 mL) freshly squeezed lime juice
      • 1/4 tsp (1 mL) kosher salt
      • 6 Roma tomatoes 
      • 1/2 cup (125 mL) chopped fresh cilantro
      • 10 oz (285 g) frozen spinach cubes, thawed
      • 6 oz (170 g) medium-firm plain tofu
      • Zest from 1/2 lemon
      • 2 Tbsp (30 mL) lemon juice
      • 1 cup (250 mL) milk, regular or dairy free
      • 1/4 cup (60 mL) all-purpose flour
      • 8 large organic eggs, at room temperature
      • 1/4 tsp (1 mL) kosher salt
      • 1/4 tsp (1 mL) freshly ground black pepper
      • 4 green onions, including tops, finely chopped
      • 1/2 cup (125 mL) grated mozzarella cheese
      • 4 1/2 oz (125 g) pkg cold, thinly sliced smoked salmon (optional)


      Per serving:

      • calories230
      • protein19 g
      • total fat11 g
        • sat. fat4 g
      • total carbohydrates17 g
        • sugars5 g
        • fibre6 g
      • sodium383 mg



      Preheat oven to 350 F (180 C). Lightly brush 10 x 15 in (26 x 38 cm) jelly roll pan with oil and line with larger sheet of parchment paper that hangs over edges. Brush parchment with oil.


      In medium bowl, combine onion, jalapeno pepper, lime juice, and salt. Stir together and set aside to marinate while chopping tomatoes. Dice tomatoes and add to onion mix along with any juices that may have collected. Fold in chopped cilantro. Add more seasonings, to taste, if you wish. Cover and set aside.


      Place thawed spinach in cheesecloth or kitchen towel and squeeze out as much excess liquid as possible. Finely chop spinach and place in bowl. Set aside.


      In high-speed blender, combine tofu, lemon zest, and juice. Whirl until smooth and creamy, about 2 minutes. Set aside.


      In large bowl, whisk milk and flour together until smooth. Add eggs, salt, and black pepper and vigorously whisk together until silky smooth or use immersion blender. Stir in green onions. Pour eggs into prepared pan, tilting slightly to make sure corners are evenly filled. Evenly sprinkle with mozzarella. Bake in centre of oven for 15 to 18 minutes, rotating pan once halfway through baking. Egg should be just set in centre. Remove from oven.


      With long side of pan parallel to the edge of counter, slide egg with parchment onto surface and allow to cool for a few minutes until it can be safely rolled using your fingertips. Spread with whipped tofu, leaving a 1/2 in (1.25 cm) border. Scatter spinach evenly overtop. If using, lay slices of smoked salmon over spinach in a single layer.


      On side nearest you, carefully separate edge of parchment from long side of egg roulade and roll up roulade tightly. Place, seam side down, on serving platter. Cut into 10 slices and ladle pico de gallo along edges with a bit overtop. Roulade can be served warm, at room temperature, or chilled.



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