E’s Samosa Wraps

Ingredients

• 0.1 teaspoon ground pepper to taste (or )
• 2 teaspoons curry powder 
• 390 g extra tofu frozen thawed for 24 hours and
• 1 tablespoon ginger fresh minced peeled
• 450 g yukon gold potatoes red ( 2 medium)
• 0.5 teaspoon ground coriander 
• 0.8 teaspoon ground cumin 
• 0.5  jalapeno diced stemmed seeded finely
• 1 tablespoon juice of lemon 
• 1 medium onion minced
• 236 ml peas green frozen
• 1 teaspoon salt to taste
• 1 medium tomatoes diced
• 0.5 cup water 
• 6  frangelico gluten-free (may use )

Equipment

• frying pan

Directions

1. Remove from water and set aside to cool. When cool enough to handle, peel and cut into 1/4-inch pieces (6mm). Squeeze tofu to remove as much water as possible.
2. Cut into 1/4-inch cubes.
3. Heat a deep non-stick skillet and add the onion. Cook on medium-high until onion begins to brown.
4. Add peas, tomato, ginger, jalapeno pepper, and 2 tablespoons water. Cook, stirring, until peas thaw.
5. Add potatoes and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne, and lemon juice. Cover and simmer for about 10 minutes, adding more water if necessary.
6. Remove cover and cook until most liquid has evaporated. Check to see if more salt or lemon is needed. Warm tortillas according package directions.
7. Place 1/6 of filling in center of wrap, fold bottom edge up, and fold sides over filling.
8. Serve with mango chutney, if desired.