E’s Samosa Wraps

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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 (besides leaving out the oil) was using frozen tofu instead of fresh.

Ingredients

• 1 pound red or gold potatoes (about 2 medium) (450 g)
• 14 ounces extra-firm tofu, frozen for 24 hours and thawed (390 g)
• 1 medium onion , minced
• 1 cup frozen green peas (236 ml)
• 1 medium tomato , diced
• 1 tablespoon fresh ginger , peeled and minced
• 1/2-1 jalapeno pepper , stemmed, seeded and finely diced
• 1/2-3/4 cup water
• 1 teaspoon salt (or to taste)
• 2 teaspoons curry powder
• 1/2 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 1/8-1/4 teaspoon cayenne pepper (or to taste)
• 1 tablespoon lemon juice
• 6 whole-grain tortillas (may use gluten-free)

Instructions

1. 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).
2. Squeeze tofu to remove as much water as possible. Cut into 1/4-inch cubes.
3. 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.
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for full instruction please see : blog.fatfreevegan.com

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