Sweet Potato, Tofu & Pea Phyllo Dough Samosas

The dipping sauce calls for tamarind concentrate, which can vary in thickness. If the brand you choose is quite dense, thin the sauce with a bit of water to make it dunkable.

Sweet Potato, Tofu & Pea Phyllo Samosas
Photo: Jerrelle Guy
Active Time:
45 mins
Total Time:
1 hrs 40 mins



  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon brown mustard seeds

  • ½ cup finely chopped onion

  • 3 cloves garlic, chopped

  • 1 tablespoon finely chopped fresh ginger

  • 1 large sweet potato, peeled and finely diced (1/4-inch)

  • ½ cup water

  • 1 ½ teaspoons curry powder

  • ½ teaspoon salt

  • 1/8-1/4 teaspoon cayenne pepper

  • ½ cup finely chopped baked tofu (3 ounces)

  • ½ cup frozen peas, thawed

  • 12 9-by-14-inch sheets phyllo dough, thawed


  • ½ cup tamarind concentrate

  • 2 tablespoons brown sugar

  • ½ teaspoon ground cumin

  • teaspoon cayenne pepper

  • teaspoon salt


  1. To prepare samosas: Heat oil in a large nonstick skillet over medium heat. Add mustard seeds and cook until they start to pop, about 1 minute. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add sweet potato, water, curry powder, 1/2 teaspoon salt and cayenne to taste. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the sweet potato is tender, 8 to 12 minutes. Scrape the mixture into a large bowl and stir in tofu and peas. Let cool for 10 minutes.

  2. Meanwhile, preheat oven to 350°F.

  3. Carefully unroll phyllo dough. Stack 2 sheets of it on a clean work surface with the long side facing you. (Cover the remaining dough with a piece of plastic wrap and then a damp kitchen towel to prevent it from drying out.) Pick up the right side of the top sheet (as if you were turning a page in a book) and mist half the bottom sheet with cooking spray. Press lightly to adhere the two sheets. Repeat on the left side. Cut the stack in half lengthwise.

  4. With the short end of a stack facing you, place 1/4 cup of the filling on the bottom left corner. Bring the bottom left corner of dough up diagonally to meet the right edge of dough to create a triangle, covering the filling. Continue folding up diagonally, as you would a flag, until you reach the end. Tuck in any edges and mist with cooking spray. Place the samosa, seam-side down, on a baking sheet. Repeat with the remaining phyllo and filling to make 12 samosas.

  5. Bake the samosas, flipping once, until golden brown, 25 to 35 minutes. Let cool to room temperature.

  6. To prepare sauce: Mix tamarind, sugar, cumin, cayenne and salt in a small bowl. Serve the samosas with the sauce.

To make ahead

Refrigerate unbaked samosas (Steps 1-4) for up to 2 days or freeze on a baking sheet until solid, then transfer to a sealable container and freeze for up to 3 months.

Refrigerate sauce (Step 6) in an airtight container for up to 2 weeks.

Nutrition Facts (per serving)

252 Calories
6g Fat
44g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 252
% Daily Value *
Total Carbohydrate 44g 16%
Dietary Fiber 4g 14%
Total Sugars 12g
Protein 7g 14%
Total Fat 6g 8%
Saturated Fat 1g 5%
Vitamin A 6057IU 121%
Sodium 501mg 22%
Potassium 289mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles