Samosa Wraps

5 from 10 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Indian, Vegan

Diet: Low Calorie, Vegan, Vegetarian

Servings: servings

Calories: 370kcal

Author: Anjali Shah

Ingredients

2 tsp olive oil
4 medium red potatoes cut into small cubess
14 ounces extra-firm tofu cut into small cubes
1 red onion minced
1 cup frozen green peas
2 medium tomatoes diced
1½ tbsp fresh ginger peeled and minced
1 jalapeno pepper stemmed, seeded and finely diced
½-¾ cup water
1-2 tsp salt more to taste
2 tbsp curry powder more to taste if needed
1 tsp ground coriander
1 tsp ground cumin
⅛ tsp cayenne pepper optional, or to taste
1 tbsp lemon juice or more to taste
6 Whole grain tortillas 1 per serving, or Naan
6 tbsp chopped, roasted cashews use 1 tbsp per wrap
6 tbsp Tamarind Chutney or Tamarind Date Chutney thinned slightly if needed with water (no more than ½-1 tsp)

Instructions

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!

Video

https://youtu.be/t9j946YcWM0

Notes

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.
The smaller you cut the potatoes, the faster they will cook. I recommend cutting them in the same size as the tofu cubes.
Adjust the spices to suit your preferences. If you are sensitive to hot spices, cut back on the cayenne and jalapeno!
Wrap the tortilla tightly so that the ingredients don't fall out while you're eating it!
If you're short on time, make the filling ahead of time and make the wraps the day you plan to serve them.

Adapted from Fat Free Vegan Kitchen

Note: Nutritional Info assumes you use 1 whole wheat tortilla + 1 Tbsp cashews and 1 tsp chutney. If you are using Naan, the total will be 400 calories (since the naan is about 200 calories).

Nutrition