These copycat Amy's Indian Samosa Wraps are delicious warm or cold, perfect for packed lunches! Spiced potatoes, tofu and green peas stuffed into a soft tortilla. The ingredients list looks long but this recipe comes together easily!
Boil the cubed potatoes until very tender, about 15-20 minutes; then drain. Also, if you haven't already, press the tofu using a tofu press or by wrapping it in a clean towel and placing a heavy object on top.
Meanwhile, gather the rest of the ingredients and then heat the oil in a large skillet (nonstick works best). Add the coriander seeds and cook just until fragrant and golden, about 30-60 seconds. Add the ginger, garlic and jalapeno, and cook for another 60 seconds until slightly softened. Add the ground cumin, cayenne, garam masala, and turmeric, and cook for 30 seconds more until fragrant.
Stir in the salt and diced tomatoes. Take the pressed tofu and crumble it into the pan. Cook, stirring frequently, for about 3-5 minutes or until the tofu is well incorporated with the spices.
Mash the cooked potatoes well and add them to the pan along with the green peas and 1/4 cup of water. Stir well, reduce the heat to medium-low, and continue cooking until everything is heated through, about 5 more minutes. Stir in the cilantro and the rest of the water. Season to taste with more salt and heat.
Once the filling is cool enough to handle, assemble the wraps by scooping about 1/6 of the filling into each tortilla and carefully rolling it, tucking in the sides as you go. (If needed, warm the tortillas briefly first to ease rolling). Serve warm or cold!
Samosa Wraps originally printed from https://yupitsvegan.com/samosa-wraps/ July 15, 2017