Spinach and Egg Roulade with Pico de Gallo - alive magazine

Name: Spinach and Egg Roulade with Pico de Gallo - alive magazine
Ingredients: 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) 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)

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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…

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