These vegan samosa wraps consist of a delicious filling of tofu, tomatoes, peas, and potatoes wrapped in a whole-wheat tortilla.
Like a lot of 12-year olds, my daughter E is hesitant to try new foods—and when I say hesitant, I mean she has to be bribed, threatened, or otherwise coerced into trying them.
So when I recently picked up a couple of Amy’s Samosa Wraps because they were on sale, I hoped to get her to try them for a change from her usual lunches, but I figured that if she didn’t like them, my husband would eat them.
As they say, be careful what you wish for. Not only did she try them, she loved them so much that she wanted to eat them every day.
As far as processed foods go, Amy’s wraps are, nutritionally, not so terrible, and when they’re on sale, the price is not bad (I got two for $5.00). But I don’t want E eating any one food every day, so when the current stash of on-sale Amy’s Samosas is depleted, she’ll have to go back to eating “boring food” for lunch.
The ingredients listed on the Amy’s wrapper looked fairly simple—potatoes, wheat flour, tomatoes, onions, peas, tofu, oil, and spices—so I decided to make a copy-cat version that maybe I could get E to enjoy as much as the original. The one major change I made in E’s samosa wraps (besides leaving out the oil) was using frozen tofu instead of fresh.
As you know, freezing tofu gives it a spongy, chewy texture, and I thought it would help the wraps hold up better and not be mushy. Well, it turns out that E likes the mushier texture of Amy’s samosa filling. She describes the tofu as “more like scrambled tofu” and missed that quality in my homemade version. She also wasn’t a fan of the Ezekiel tortilla that I used in the first wrap I made (pictured in the photos) but she promised to try it again in a “normal” wrap.
In the end, she gave my attempt “4 out of 5 crumbs” on her Num-Crumb Scale, and I’m hoping that if I use mashed tofu in my next attempt, she’ll give me that 5th crumb!
Check out more of my whole family’s favorite recipes.
E’s Samosa Wraps
Ingredients
- 1 pound red or gold potatoes (about 2 medium) (450 g)
- 14 ounces extra-firm tofu, frozen for 24 hours and thawed (390 g)
- 1 medium onion minced
- 1 cup frozen green peas (236 ml)
- 1 medium tomato diced
- 1 tablespoon fresh ginger peeled and minced
- 1/2-1 jalapeno pepper stemmed, seeded and finely diced
- 1/2-3/4 cup water
- 1 teaspoon salt (or to taste)
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1/8-1/4 teaspoon cayenne pepper (or to taste)
- 1 tablespoon lemon juice
- 6 whole-grain tortillas (may use gluten-free)
Instructions
- Cook the potatoes, unpeeled, in boiling water until they’re tender (pierce easily with a fork). Remove from water and set aside to cool. When cool enough to handle, peel and cut into 1/4-inch pieces (6mm).
- Squeeze tofu to remove as much water as possible. Cut into 1/4-inch cubes.
- Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.
- Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary. Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed.
- Warm tortillas according package directions. Place 1/6 of filling in center of wrap, fold bottom edge up, and fold sides over filling. Serve with mango chutney, if desired.
Notes
Nutritional info is approximate.
Please pin and share:
Renee
July 10, 2013 at 4:36 pmHi, I enjoy many of your recipes and this is one of my favorite. I make Thai food sometimes and use yellow Thai curry paste in place of curry powder. Like another poster, I double the spices!
Carrie
August 19, 2013 at 2:03 pmDoes anyone know if these are good cold?
James
October 15, 2013 at 5:19 pmI made these delicious wraps, replacing the tofu with chickpeas (virtually eliminating this recipe’s fat content) and adding a couple cloves of garlic and a teaspoon of turmeric. SOO good! Low-fat and McDougall-Legal!
Sherry (BTLover2)
July 1, 2014 at 3:44 pmI’m about to make this recipe and was curious… You boil the potatoes whole? I’ve never done that before and it seems like it would take forever. My potatoes (gold) are approx. 9″ 0r 10″ in diameter (I measured :). Just want to be clear that that is how you cooked them. Thank you.
Susan Voisin
July 1, 2014 at 3:54 pmHi Sherry, yes I boiled them whole, but I’m pretty sure mine weren’t as large as yours. If you want, you can cut them in half so that they’ll cook more quickly.
Sherry (BTLover2)
July 1, 2014 at 4:00 pmThanks for your quick reply!! Can’t wait to try this recipe. Sounds amazing!
Fellow Blogger
July 5, 2014 at 9:11 amHi there…just came across this post below. It looks like this person is copy/pasting other bloggers photos, recipe and directions, word for word (including yours).
http://karismatiquelife.wordpress.com/2014/06/25/vegan-wrap-samosa/
Just though you would want to know 😉
Quackers
July 26, 2014 at 3:45 pmThank you so much for this wonderful recipe. I have been searching for an easy vegan Indian recipe that is healthy and delicious. This recipe is one of my all time favorites. I discovered it a few months ago, and have made it several times. I serve it with a rice recipe that I swear by: Combine 1 1/2 cups jasmine rice, 1/2 slightly heaping cup smoked basmati rice, 1 pinch of salt, and 3 1/2 cups of water in a pot. Bring to a boil, cover, and reduce heat to low, until rice is cooked. =) I love this rice with your Eggplant Creole recipe, as well. Thanks again!
Nana Sadie
June 21, 2015 at 7:19 pmI love those Amy’s Samosa Wraps, too, but yes, pricey! So I’ll be delighted to try these, both ways…hmmmm…I have some tofu in the cabinet I was just saying I needed to use up! Thank you!
Jill
June 22, 2015 at 1:20 pmI just made the filling and it’s delicious! I’m not eating potatoes anymore and didn’t have any tofu, so I used about 2 1/2 cups of cooked garbanzo beans and wrapped the filling in romaine leaves as my lunch. The only peas I had were in a frozen bag of peas and carrots so I used that. Next time will definitely add shredded fresh carrots.
This filling will also make a great dish without any wrap around it, maybe just served with rice. I can also see putting this on top of a green salad as a topping. Great recipe!
Werner
June 22, 2015 at 2:04 pmThis is quick (I microwaved the taters), easy and DELICIOUS. Although I can’t believe I’m making curry when it’s 110 degrees here in Arizona, the recipe made several wraps stored in fridge and they are great cold!! Especially dipped in plain non-dairy yogurt. Used what I had on hand: chickpeas instead of tofu, and a few Tbsp canned diced tomatoes. Also added diced carrots. Thanks for a terrific recipe with grab-n-go convenience. Happy summer 🙂
Pam C.
July 9, 2016 at 7:21 amThis is just what I was looking for! I recently discovered Amy’s Samosa Wraps and loved them!! However, like you, I wanted to know how to make the filling without purchasing them all of the time. Thank you so much for sharing!!
Marissa
October 27, 2016 at 2:29 pmAdding carrots is a good way to get in some extra veggies! The flavors go well together.
Karyn
November 7, 2016 at 2:37 pmI love Amy’s Indian Samosa Wraps, but prefer to cook fresh so I know exactly what I’m eating. These look great! Can’t wait to try it!
Nancy Strasser
January 6, 2017 at 3:43 pmExcellent filling. To make a more crusty version, I tried using phyllo dough for the wrapper. (Cut a phyllo sheet into 4 quarters; place cooled filling on each quarter-sheet; and fold into a samosa shape. Bake on parchment paper 375-400 degrees for 15 minutes; flip and bake additional 10 minutes. The leftovers keep well and can be eaten cold or re-heated.) Love your website and your recipes!
Demetra
June 13, 2018 at 12:54 pmI am so grateful for this recipe because I love Amy’s Samosa wraps and this tastes almost identical! I made the mistake of adding the entire teaspoon of salt when I should have gone gradually since it was a little salty for me. Super yummy, though A+!
Cheryl
June 24, 2019 at 10:27 amCould you make these and freeze them? Anyone tried this …would love to have these to grab and go packed in my lunch. I can’t wait to try these
Susan Voisin
June 24, 2019 at 11:05 amI don’t see why not. That’s a great idea!
Heather
June 24, 2019 at 12:56 pmWhat dipping sauce did u use please in picture to serve this with?
Susan Voisin
June 24, 2019 at 2:53 pmI used a Mango chutney that I bought at an Indian grocery store.
Miranda
May 19, 2020 at 7:50 pmDo you think these would freeze well?
Susan Voisin
May 19, 2020 at 10:11 pmI think they would but haven’t tried it.
Kathryn
June 1, 2020 at 9:25 pmI love this recipe! I’ve been making it for years and it’s become one of my staples. I usually use sweet potatoes instead of red or golden, and usually a can of diced tomatoes instead of fresh. I recently bought one of those Amy’s samosa wraps for the first time, and after eating this it was a disappointment! Thanks for sharing 🙂
Susan Voisin
June 1, 2020 at 11:22 pmAwww, that is wonderful to hear! Thanks for your review.
Rob DeKoch
August 31, 2021 at 11:53 pmI have been making this recipe for over 10 years. It’s awesome, Amy’s wraps never made an impression on me but these are delicious. I never remove the seeds from the chile and taste it before adding cayenne. I use wheat tortillas because they’re easy to find..
EJ
April 12, 2022 at 11:14 amFamily favorite. We wrap them in Nasoya eggroll wraps (non-fat, vegan) and airfry them for about 10 minutes @375 degrees. Delicious!
suzi
July 3, 2022 at 10:34 pmYou know that “RUN DO NOT WALK” thing when it comes to books and movies? This is a RUN DO NOT WALK thing for recipes!!! Best thing we ate all week!! Took almost no time or effort. Absolutely delicious and I used the max on jalapeños and cayenne so quite the kick!! Tamed it with a bit of pure maple syrup drizzled on every other bite for a sweet hot mix. Would be delicious with rice for those not wanting tortillas or wraps.
Mari k
March 23, 2023 at 9:20 amJust wanted to drop a thank you here! I made these for the 1st time today. They were delicious. 5 stars! Really good, very filming, and also kind of homey comfort food!
Thanks so much for sharing!