Crispy & Spicy Samosas
Recipe adapted from Avantgarde Vegan
Makes 12 large samosas! If you have left over filling, it’s great to have served with some rice. Also feel free to add in extra veggies you have lying around, for instance carrots would work well!
1 tbsp Cooking Oil
2 Onions finely chopped
Chillies to taste, finely chopped
4 cloves garlic, minced
1 tbsp ginger
1 tsp ground Ginger
1 tsp ground cumin
1 tsp turmeric
1 tbsp Garam Masala
1 tsp Sea Salt
1 tbsp Tomato Puree
400g tofu; freeze this beforehand and then thaw to squeeze all the water out
400g frozen Peas
Handful Fresh Coriander
Vegan filo Pastry
Pre-heat a large non-stick frying pan over a low heat and add the oil, when the pan is hot add the onion, chilli, garlic & ginger. Let the mix saute for 5 minutes before adding the spices & salt. Cook the spices for 2 minutes then add the tomato puree.
Next crumble in the tofu & stir really well, even mashing the tofu a bit with a fork. Cook the tofu mix for around 5 minutes, try and get the tofu a bit crispy and golden.
Stir in the peas and coriander, then turn off the heat.
Allow the mixture to cool (fully!)
Cut the filo pastry into rectangles, and cover with a damp tea towel so it doesn’t dry out.
Follow a folding samosa tutorial because it’s tricky to explain!
I like to make a flour and water ‘glue’ to help the pastry stick together.
Once you’ve made your samosas, place them onto a lined baking tray and brush the tops with a little melted oil.
Bake the samosas in a preheated oven at 180 degrees C, for 25 minutes, or until golden.