NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.25 cup Yellow potato

0.25 cup Green peas

0.25 cup Chickpea flour

1 tbsp Nutritional yeast

0.25 tsp Avocado oil

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Garam masala

0.5 unit Ground turmeric

1 tsp Ground cumin

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Press the tofu to remove excess moisture, then crumble it into small pieces resembling paneer.

• 3

  In a small skillet, heat the avocado oil over medium heat and sauté the minced garlic, ginger, and diced potato until the potato begins to soften.

• 4

  Add the crumbled tofu, peas, garam masala, turmeric, cumin, sea salt, and black pepper to the skillet, stirring for 5 minutes until fragrant.

• 5

  Remove from heat and stir in the nutritional yeast and lemon juice to finish the filling.

• 6

  In a medium bowl, whisk the chickpea flour with just enough water to create a pliable dough, then divide into four equal portions.

• 7

  Roll each portion of dough into a thin circle, cut in half, and fold into a cone shape.

• 8

  Stuff each cone with the tofu and potato mixture, sealing the edges with a drop of water.

• 9

  Place the samosas on the baking sheet and bake for 18-20 minutes until the edges are crisp and golden brown.