These vegan samosa wraps consist of a delicious filling of tofu, tomatoes, peas, and potatoes wrapped in a whole-wheat tortilla.

Like a lot of 12-year olds, my daughter E is hesitant to try new foods—and when I say hesitant, I mean she has to be bribed, threatened, or otherwise coerced into trying them.

So when I recently picked up a couple of Amy’s Samosa Wraps because they were on sale, I hoped to get her to try them for a change from her usual lunches, but I figured that if she didn’t like them, my husband would eat them.

As they say, be careful what you wish for. Not only did she try them, she loved them so much that she wanted to eat them every day.

As far as processed foods go, Amy’s wraps are, nutritionally, not so terrible, and when they’re on sale, the price is not bad (I got two for $5.00). But I don’t want E eating any one food every day, so when the current stash of on-sale Amy’s Samosas is depleted, she’ll have to go back to eating “boring food” for lunch.

The ingredients listed on the Amy’s wrapper looked fairly simple—potatoes, wheat flour, tomatoes, onions, peas, tofu, oil, and spices—so I decided to make a copy-cat version that maybe I could get E to enjoy as much as the original. The one major change I made in E’s samosa wraps (besides leaving out the oil) was using frozen tofu instead of fresh.

As you know, freezing tofu gives it a spongy, chewy texture, and I thought it would help the wraps hold up better and not be mushy. Well, it turns out that E likes the mushier texture of Amy’s samosa filling. She describes the tofu as “more like scrambled tofu” and missed that quality in my homemade version. She also wasn’t a fan of the Ezekiel tortilla that I used in the first wrap I made (pictured in the photos) but she promised to try it again in a “normal” wrap.

In the end, she gave my attempt “4 out of 5 crumbs” on her Num-Crumb Scale, and I’m hoping that if I use mashed tofu in my next attempt, she’ll give me that 5th crumb!

Check out more of my whole family’s favorite recipes.

Print Pin 5 from 7 votes Add to Recipe BoxGo to Recipe Box E’s Samosa Wraps You can make this with crumbled, non-frozen tofu but you may not need much or any water. Or, if you’re avoiding soy products, double the amount of potatoes and leave the tofu out altogether. This mixture would also be good stuffed into a pita or rolled into a homemade chapati. Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Servings 6 Author Susan Voisin Ingredients 1 pound red or gold potatoes (about 2 medium) (450 g) 1 pound red or gold potatoes (about 2 medium) (450 g)

14 ounces extra-firm tofu, frozen for 24 hours and thawed (390 g) 14 ounces extra-firm tofu, frozen for 24 hours and thawed (390 g)

1 medium onion minced 1 medium onion minced

1 cup frozen green peas (236 ml) 1 cup frozen green peas (236 ml)

1 medium tomato diced 1 medium tomato diced

1 tablespoon fresh ginger peeled and minced 1 tablespoon fresh ginger peeled and minced

1/2-1 jalapeno pepper stemmed, seeded and finely diced 1/2-1 jalapeno pepper stemmed, seeded and finely diced

1/2-3/4 cup water 1/2-3/4 cup water

1 teaspoon salt (or to taste) 1 teaspoon salt (or to taste)

2 teaspoons curry powder 2 teaspoons curry powder

1/2 teaspoon ground coriander 1/2 teaspoon ground coriander

3/4 teaspoon ground cumin 3/4 teaspoon ground cumin

1/8-1/4 teaspoon cayenne pepper (or to taste) 1/8-1/4 teaspoon cayenne pepper (or to taste)

1 tablespoon lemon juice 1 tablespoon lemon juice

6 whole-grain tortillas (may use gluten-free) 6 whole-grain tortillas (may use gluten-free) Instructions Cook the potatoes, unpeeled, in boiling water until they’re tender (pierce easily with a fork). Remove from water and set aside to cool. When cool enough to handle, peel and cut into 1/4-inch pieces (6mm).

Squeeze tofu to remove as much water as possible. Cut into 1/4-inch cubes.

Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.

Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary. Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed.

Warm tortillas according package directions. Place 1/6 of filling in center of wrap, fold bottom edge up, and fold sides over filling. Serve with mango chutney, if desired. Notes If you use the filling without tortillas, the nutritional breakdown is as follows: 153 calories, 4.25g fat, 427g sodium, 21.56g total carbohydrates, 3.9g fiber. Calories from fat: 35.52 (23%). My Points: 2.56. Nutrition Facts E’s Samosa Wraps Amount Per Serving (1 samosa) Calories 254 Calories from Fat 60 % Daily Value* Fat 6.7g 10% Sodium 631mg 27% Carbohydrates 38g 13% Fiber 5g 21% Protein 13g 26% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

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