Veggie Samosas
Marinated Tofu with spices and wrapped in pastry.
Serves: 6
Preparation: 30 mins
Cooking: 0 mins
Ingredients
- FILLING :
- 2 tbsp vegetable oil
- 1 onion, diced
- 1 garlic clove, peeled and crushed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground ginger
- ½tsp chilli powder
- 1 pinch of tumeric
- 1 medium / large potato, peeled & diced
- 75ml water
- 1 x 180g pack Cauldron Tangy Marinated Tofu
- 150g frozen peas
- 200g spinach, washed, finely chopped
- 1 tsp salt
- 2 tsp sugar
- 1 tbsp (15ml) lemon juice
- PASTRY :
- 12 sheets filo pastry
- Oil for deep frying
Method
- In a heavy-bottomed saucepan, heat the 2 tbsp of oil over a medium-high heat. Add the onion and sauté for 5 minutes or until soft.
- Add the garlic and spices and continue frying for 1 minute. Add the potato and water. Place the lid on the pot and cook until the potato is tender (approx 15 minutes).
- Add the tofu, coarsely crumbling with your fingers, spinach, peas, salt, sugar and lemon juice. Stir into the potato and continue cooking for 5 minutes. Place to one side and cool.
- Lay the filo pastry sheets out on a clean work surface and fold each sheet in half lengthwise.Place 2 tbsp of the filling at one end of each folded sheet and fold over one corner of pastry over the filling to make a triangle. Keep folding this way ending up with a triangular package. Seal the last edge with water. Repeat with the remaining pastry.
- Heat the oil for deep-frying to 180?C/350?F, or until a cube of bread browns in 30 seconds. Fry samosas until golden brown. Serve warm.
