Baked Tofu Samosa’s

Baked tofu samosa PM1
These are a different version of the famous Indian street food snack, Samosa’s, which traditionally have a variety of different fillings rolled with a plain flour pastry and are deep fried. A great tasting snack indeed! The veggie fillings usually include mostly potatoes, but my version uses Tofu instead to make a healthy filling and it’s also baked with Filo pastry instead of deep frying. It’s a “win win” snack! The filo pastry gives a great crunch, a flaky texture and is very light!

I used Cauldron’s brand Tofu in my recipe and when I read on the Foodies 100 blog that Cauldron Foods were hosting a cookery challenge to celebrate the Annual British Street Food Awards, I was very excited to create an Indian vegetarian street food inspired recipe! I chose the Samosa as it’s known throughout the world in different forms with different names, but essentially it’s snack made of pastry encasing a filling. So here goes my baked version with Tofu!





This recipe makes about 10 small samosa’s

What you need:

200g (or approx. half a packet) of Tofu (I used the Cauldron brand), made into a scramble with your fingers/mash with a fork

Readymade Filo pastry sheets

200g of crushed broad beans/lima beans (You can used fresh or frozen, but they must be cooked/defrosted)

1 small onion, finely chopped

2 tablespoons of fresh mint leaves,  finely chopped

1 green chilli, finely chopped

1 inch piece of ginger, finely chopped

1 teaspoon of garam masala (vary this according to your spice tolerance)

1 teaspoon of cumin seeds

1.2 teaspoons of salt

1 teaspoon of lemon juice

1 tablespoons of oil

30g of melted margarine (or you can use a flavourless oil)


How to make it:

You first need to make the filling.

1. Add the 1 tablespoon of oil into a non-stick pan and then when hot add the cumin seeds. After they fizzle in the oil for about 30 seconds, add the chopped onions, ginger and chillies. Mix well and sauté for about 2 minutes in the pan on a low heat.

2. Add the crushed broad beans and mix well and sauté together again for 2 mins.

3. Then add the tofu, garam masala, salt and chopped mint. Mix well and sauté for about 5 mins or until most of the moisture has evaporated and the mixture is quite dry.

4. Cool the mixture completely or until you can handle it with your hands. Sprinkle the lemon juice over the cooled mixture and mix well.

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Now for the pastry:

5. Take one pastry sheet and place on a board and brush the melted margarine around the edges. Fold in half (lengthways) and brush the sides again. Add 3 teaspoons of the tofu filling on the top left corner of your pastry. Then fold the pastry with the filling as shown below in the step by step pictures, brushing with melted margarine as you go. Ensure you fold the pastry as tightly with the filling as you can, to ensure the filling will be secure when baking.

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6. Do this until you finish all the filling and then brush each samosa with the margarine/oil on the outsides and place on a greaseproof baking tray.





7. Place in an oven at 200 C for 15mins, and turn the tray half way through so the Samosa’s are cooked evenly.

Baked tofu samosa PM baked





Serve with your favourite chutney or eat just as they are! Give it a go and let me know what you think! 🙂


You can also use peas instead of the broad/lima beans and use different herbs!


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