These are my plant based take on the Indian Classic “lamb and pea samosa”. Instead of lamb I’ve used a spiced tofu crumble and instead of the flakey pastry, I’ve used filo pastry and instead of deep frying they are baked.
Preheat the oven to 200 C
place the block of extra firm tofu into a blender and pulse until it resembles bread crumbs.
Place into a dry frying pan on a medium heat and stir to dry out the tofu. After about 3-5 mins add the soy sauce and all the other spices and herbs into the pan and keep stirring until all combined.
Add the chopped onion and a tablespoon of vegetable oil and stir and fry for another 3-5 mins.
Stir in the frozen peas and cook for another minute. Remove from the heat and allow to completely cool.
Melt a quarter of a block of vegan butter to brush the filo pastry with.
Unwrap the filo pastry and using one sheet at a time brush one half (lengthways) with the melted butter. Fold the sheet on the long length.
Place a portion of the tofu mix into one corner of the folded filo sheet and now gently fold the tofu mix and the pastry over at a diagonal and once the first fold has taken place now keep (gently) folding the pastry long until you reach the end. Cut off the excess. Place the completed samosa onto a lined baking sheet.
Repeat until you have enough. I had 5 sheets in thee packet of filo.
brush the tops of each samosa with the melted butter and sprinkle each samosa with nigella seeds and place in a preheated oven and cook for 10-12 mins or until they look dark and golden.
Remove from the oven and allow to cool for 10 mins before serving with a spicy mango chutney.
Tofu and pea samosas
Ingredients
- 280 g extra firm tofu
- 270 g filo pastry
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 2 white onions
- 3 tbsp frozen peas
- 2 tbsp soy sauce
- 1 tbsp nigella seeds
- 3 tbsp vegetable oil
- 30 g vegan butter
- 1 tbsp dried rosemary
Method
- Preheat the oven to 200 C
- Place the block of extra firm tofu into a blender and pulse until it resembles bread crumbs.
- Place the tofu crumbs into a dry frying pan on a medium heat and stir to dry out the tofu. After about 3-5 mins add the soy sauce and all the other spices and herbs into the pan and keep stirring until all combined.
- Add the chopped onion and a tablespoon of vegetable oil and stir and fry for another 3-5 mins.
- Stir in the frozen peas and cook for another minute. Remove from the heat and allow to completely cool.
- Melt a quarter of a block of vegan butter to brush the filo pastry with.
- Unwrap the filo pastry and using one sheet at a time brush one half (lengthways) with the melted butter. Fold the sheet on the long length.
- Place a portion of the tofu mix into one corner of the folded filo sheet and now gently fold the tofu mix and the pastry over at a diagonal and once the first fold has taken place now keep (gently) folding the pastry long until you reach the end. Cut off the excess. Place the completed samosa onto a lined baking sheet.
- Repeat until you have enough. I had 7 sheets in the packet of filo.
- brush the tops of each samosa with the melted butter and sprinkle each samosa with nigella seeds and place in a preheated oven and cook for 10-12 mins or until they look dark and golden.
- Remove from the oven and allow to cool for 10 mins before serving with a spicy mango chutney.
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).