This copycat Amy’s Indian Samosa Wrap recipe uses all of the great flavors of delicious samosas, but repackages the “crust” and “filling” with good-for-you-but-still-tasty ingredients.
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. Bring to a boil, then cover and simmer the savory filling for about 15 minutes.
Remove cover and cook the potato filling until most of the liquid has evaporated, and the potatoes are fork-tender. Add lemon juice and stir to combine.