Samosa Wraps
Serves 610 mins prep35 mins cook
When I crave a quick dish to take on the go I make this Samosa wraps! I love filling a soft whole-grain tortilla with spiced potatoes, sweet peas, and protein-packed tofu. They are ready in just 45 minutes and taste better than the store-bought version, with warm spices and fresh jalapenos. Plus, they are easy to make, vegan and can be made gluten-free.
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What you need
Instructions
0 Squeeze tofu lightly to remove as much water as possible. Cut into small cubes. Cut the potatoes into small cubes as well (I like making the tofu cubes and the potato cubes the same size). 1 Heat a large non stick skillet over medium heat. Add olive oil and onion. Cook until onion begins to become translucent. Add peas, tomato, ginger, jalapeno pepper. Cook, stirring, until peas thaw. 2 Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne (optional). Cover and simmer for about 15 minutes, adding more water if necessary. Note: the smaller the potato cubes are, the faster they will cook! 3 Remove cover and cook until most of the liquid has evaporated and the potatoes are fork tender. Add lemon juice and stir to combine. 4 Warm tortillas or naan according to package directions. Place 1/6 of the filling in the center of the wrap, top with 1 Tbsp cashews. 5 Top with a drizzle of the Tamarind Chutney, wrap, and enjoy!View original recipe