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Baked Tofu-Potato Samosas

Baked Tofu-Potato Samosas

Serves 4-5.


  • 3 Tbsp olive oil, divided use
  • 1/4 c minced onion
  • 1 tsp coriander seeds
  • 1 tsp grated garlic
  • 1 tsp grated ginger root
  • 1 tsp ground garam masala
  • 1 c coarsely mashed potatoes
  • 6 oz firm tofu, minced
  • salt and pepper to taste
  • 1 c fresh chopped spinach
  • 1/4 c fresh chopped parsley
  • 6 flour tortillas


  1. Preheat oven to 350 degrees F.
  2. In large skillet heat 1 Tbsp of the olive oil. Saute onion until translucent; add coriander seeds and stir while heating for a minute.
  3. Add garlic, ginger and garam masala and stir for another minute.
  4. Add potatoes and tofu, stirring thoroughly.
  5. Add salt and pepper to taste.
  6. Put spinach and parsley on top, cover and turn off heat, allowing the greens to wilt in the residual heat. Stir again.
  7. Cut tortillas into 4 wedges each.
  8. Place a rounded Tbsp of filling on each wedge, wet edges with water and press together.
  9. When all wedges are filled use a fork to press the edges together more firmly.
  10. Brush both sides of the samosas with the remaining 2 Tbsp of olive oil and bake 10 minutes, flip over, and bake another 10 minutes, or until golden brown.
  11. Serve with chutney or your favorite sauce.

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