Fry - Free Samosas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
14 ounces low-fat extra-firm tofu, frozen for 24 hours and thawed1 medium onion, minced1/2 cup peas2 roma tomatoes, diced1 tablespoon fresh grated ginger1 jalapeno pepper, stemmed, seeded and finely diced1/2 - 3/4 cup water1 lb Yukon Gold potatoes, cooked, peeled and diced1/2 teaspoon salt 2 teaspoons curry powder1/4 tsp cinnamon3/4 teaspoon ground cumin1/4 teaspoon cayenne1 tablespoon lemon juice
Drain and press tofu to remove excess water, and cut into 1/4-inch cubes.
Heat a little water in a deep non-stick skillet and add the onion.
Cook on medium-high for 5-6 minutes, until the onion begins to brown.
Add peas, tomatoes, ginger, jalapeno pepper, and another splash of water.
Cook, stirring, until peas thaw (about 2 minutes).
Add potatoes and tofu to skillet along with 1/2 cup more water, salt, curry powder, cinnamon, cumin, cayenne, and lemon juice.
Cover and simmer for about 10 minutes, adding more water if necessary.
Raise heat and cook until almost all the liquid is gone.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Heat a little water in a deep non-stick skillet and add the onion.
Cook on medium-high for 5-6 minutes, until the onion begins to brown.
Add peas, tomatoes, ginger, jalapeno pepper, and another splash of water.
Cook, stirring, until peas thaw (about 2 minutes).
Add potatoes and tofu to skillet along with 1/2 cup more water, salt, curry powder, cinnamon, cumin, cayenne, and lemon juice.
Cover and simmer for about 10 minutes, adding more water if necessary.
Raise heat and cook until almost all the liquid is gone.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 222.7
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 84.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 3.6 g
- Protein: 21.0 g
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