Samosa Wraps with Tamarind Chutney
Prepare tofu. Cut into small cubes. Cut the potatoes into small cubes as well. Heat a large non stick skillet over med heat. Add olive oil & onion. Cook until onion begins to become translucent.
Add peas, tomato, ginger, jalapeño pepper. Cook, stirring, until peas thaw.
Add potatoes & tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne (optional). Cover & simmer for about 15 mins, adding more water if necessary.
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 & a drizzle of the Tamarind Chutney.
Wrap and enjoy!