Vegan Samosa Filling

I’ve always been interested in cooking Indian dishes, but ever since my dad announced that the house smelled like an armpit after making curried cauliflower I’ve been a little hesitant. But it’s time to bush away that 5-year-old memory and get my feet wet in a mixture of coriander, cumin, and curry. Being a die hard fan of a well-cooked Samosa, particularly the ones I used to get at the Santa Cruz Farmers Market, I’m testing the waters with a Samosa filling. The original recipe suggests you fold it up into a wrap, but I’ve decided to lay it over a bed of brown basmati rice.

I decided to add 3 cloves of garlic and 1 small shallot to enhance the flavor, though the original recipe doesn’t call for it, and most likely I’ll add additional cayenne to get that spicy high I’m always chasing.

Boiling the potatoes while I prepare the rest, I’ve got the first half of the mixture in the pan, patiently waiting for the spice explosion that is soon to hit. 

So I didn’t have enough time to put the tofu in the freezer 24 hours in advance, but I tossed it in for about 10 minutes and am at the moment pleased with the consistency. Besides, I’m not a huge stickler about solidly formed tofu--crumbles are all right with me. 

I’m serving this dish with a side of cilantro lime white bean hummus, but I’m sure it would go great with any type of chutney or spicy jam. 

In my experience, the rice bed was a hit. I’m sure it tastes great in a wrap, with a flavorful dip to compliment the many flavors that tie this dish together. What I’ve learned is that alone, it’s great. In fact, it would make a wonderful puree served with crispy garlic bread. It’s up to you how you dress it and what you pair it with. Just make sure to keep a light side as to not take away from the aromatic spices that pull each ingredient together beautifully. 

1 pound red or gold potatoes (about 2 medium)
14 oz extra firm tofu (frozen 24 hours in advance if possible)
1 medium yellow onion, minced
1 cup frozen peas
1 medium tomato, diced
1 tablespoon ground ginger
1 jalapeno, finely diced
2 teaspoons curry powder
1/2 teaspoons ground coriander
3/4 teaspoons ground cumin
1/8-1/4 teaspoons cayenne (to taste)
1 tablespoon lemon juice
1 teaspoon salt (to taste)
Rice


Boil potatoes unpeeled, until tender. When cool, peel and cut into 1/4 inch pieces.
Heat deep skillet and add onion, until brown.
Add peas, tomato, ginger, jalapeno, and 2 tablespoons water. Cook until peas are thawed. 
Add potatoes and tofu, along with 1/2 cup water. 
Cover and simmer for about 20 minutes. Add more water to keep moist if necessary.
Remove cover and cook until most of the liquid has absorbed into the mixture.
Dash with additional spices as fit: cayenne, cumin, coriander, and curry.


Cook rice following directions on package.
Serve Samosa Filling over rice.