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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Not really samosas as the filling isn't encased in pastry and deep fried, but this recipe encompasses the best part of the spicy snack - the filling - and presents itself as a delicious meal in a bowl. Adapted from Fatfree Vegan. Ingredients:
14 ounces low-fat extra-firm tofu, frozen for 24 hours and thawed |
1 medium onion, minced |
1/2 cup peas |
2 roma tomatoes, diced |
1 tablespoon fresh grated ginger |
1 jalapeno pepper, stemmed, seeded and finely diced |
1/2 - 3/4 cup water |
1 lb yukon gold potatoes, cooked, peeled and diced |
1/2 teaspoon salt |
2 teaspoons curry powder |
1/4 tsp cinnamon |
3/4 teaspoon ground cumin |
1/4 teaspoon cayenne |
1 tablespoon lemon juice |
Directions:
1. Drain and press tofu to remove excess water, and cut into 1/4-inch cubes.
2. Heat a little water in a deep non-stick skillet and add the onion.
3. Cook on medium-high for 5-6 minutes, until the onion begins to brown.
4. Add peas, tomatoes, ginger, jalapeno pepper, and another splash of water.
5. Cook, stirring, until peas thaw (about 2 minutes).
6. Add potatoes and tofu to skillet along with 1/2 cup more water, salt, curry powder, cinnamon, cumin, cayenne, and lemon juice.
7. Cover and simmer for about 10 minutes, adding more water if necessary.
8. Raise heat and cook until almost all the liquid is gone.
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