Samosa Wraps
Serves 6
10 mins prep
35 mins cook
45 mins total
Homemade samosa wraps are filled with spiced potatoes, sweet peas, protein-packed tofu, warm spices and fresh jalapeños all rolled into a soft, whole grain tortilla. They're a copycat version of Amy's Indian Samosa Wrap, but are even tastier than the store bought version! Easy to make, vegan, can be made gluten-free, and totally delicious!
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).
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.
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!
Remove cover and cook until most of the liquid has evaporated and the potatoes are fork tender. Add lemon juice and stir to combine.
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.
Top with a drizzle of the Tamarind Chutney, wrap, and enjoy!
