Homemade samosa wraps

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. 


– Olive oil – Red potatoes – Tofu – Onion – Fresh ginger

Step-by-step instructions!

Follow our easy instructions for success!





Squeeze tofu lightly to remove as much water as possible. Cut into small cubes. Cut the potatoes into small cubes as well. Heat a large non stick skillet over medium heat. Add olive oil and onion.

Prep Tofu, Saute Veggies:


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.

Cook Potatoes & Tofu:


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.

Finish Filling:


Warm tortillas or naan according to package directions. Place 1/6 of the tofu potato pea filling in the center of these spicy samosa wraps.

Prep Wrap:


Top with 1 Tbsp cashews and a drizzle of the Tamarind Chutney.

Add Toppings: 


Make sure to remove as much liquid as you can out of the tofu. I usually press it for 10-15 minutes beforehand so that it’s not watery and holds together well.


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