Crispy, golden, and bursting with flavor, these Mini Vegan Samosas with Tofu and Curry Masala are the ultimate party snack or teatime treat. If you’ve ever wanted to try your hand at a homemade vegetarian samosa recipe, this one's for you. Packed with a savory vegetable samosa filling of seasoned tofu, potatoes, peas, and Indian spices, these bite-sized delights are just as comforting as a traditional aloo samosa recipe—only plant-based and easier to manage as appetizers. Whether you're sipping chai samosa-style on a rainy day or looking for a vegan samosa recipe to wow your guests, this dish brings all the flavor without the fuss. Let’s dive into how to make vegan samosas that look as good as they taste (and yes, they’ll seriously up your samosa photography game too).
Crispy Mini Vegan Samosas with Tofu and Curry Masala
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Appetizer, Snack
Cuisine Indian
Servings 6 (about 3–4 mini samosas per serving)
Non-stick skillet For cooking the filling. A cast iron pan works too.
Potato masher or fork To mash the potatoes into the filling.
Mixing bowls For combining and cooling ingredients.
Pastry Brush If baking or air frying, this helps coat the samosas with oil evenly.
Deep fryer or heavy-bottomed pot If frying, this ensures even cooking.
Tongs or slotted spoon To remove samosas from hot oil.
Baking Sheet and Parchment Paper If opting to bake.
Air fryer For a lower-oil option.
For the Filling
- 1 block 14 oz extra-firm tofu, drained and crumbled
- 2 medium potatoes peeled and diced small
- 1/2 cup green peas frozen or fresh
- 1 small red onion finely chopped
- 2 garlic cloves minced
- 1- inch piece of ginger minced
- 2 tablespoons curry masala powder
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- Salt to taste
- 1 tablespoon oil vegetable or avocado
- 2 tablespoons chopped fresh cilantro
- Juice of half a lemon
For the Samosa Shell
- 20 –24 mini samosa patti store-bought or homemade
- Small bowl of water for sealing edges
- Oil for frying or brushing if baking/air frying
Prepare the Potatoes
Boil the diced potatoes in salted water for about 10 minutes or until fork-tender. Drain and set aside.
Sauté the Aromatics
In a skillet over medium heat, add 1 tablespoon of oil. Toss in the cumin seeds and let them sizzle for 30 seconds. Add chopped onion, garlic, and ginger. Cook until the onion is soft and slightly golden.
Cook the Tofu & Spices
Add the crumbled tofu to the skillet. Stir in curry masala powder, turmeric, garam masala, and salt. Cook for 5–7 minutes until the tofu absorbs the spices and any water has evaporated.
Combine the Filling
Add the boiled potatoes and green peas. Mash everything together lightly using a fork or potato masher. You want texture—don’t over-mash. Add lemon juice and chopped cilantro. Let the filling cool for 10 minutes.
Assemble the Mini Samosas
Take one mini samosa patti. If it's a rectangle, fold it into a cone shape using a dab of water to seal. Spoon in about a teaspoon of filling. Seal the top with water. Repeat with all wrappers.
Tip: Cover the wrappers with a damp towel while working to keep them from drying out.
Option 1: Deep Fry
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry in batches for 2–3 minutes or until golden brown. Drain on paper towels.
Option 2: Bake
Preheat the oven to 400°F (200°C). Place samosas on a baking sheet lined with parchment paper. Brush lightly with oil. Bake for 15–18 minutes or until golden and crispy.
Option 3: Air Fry
Preheat air fryer to 375°F (190°C). Spray or brush samosas with oil. Air fry for 10–12 minutes, flipping halfway through.
Pairings
Mini samosas beg for a good samosa dipping sauce. Classic options include:
- Tamarind chutney – Sweet, tangy, and slightly spicy.
- Mint-coriander chutney – Fresh and herbal, a bright contrast to the savory filling.
- Garlic yogurt dip – Vegan version made with dairy-free yogurt.
Pair them with a hot cup of spiced masala chai for the ultimate chai samosa experience. If you're serving them at a gathering, a platter with other finger foods like pakoras or small bowls of chickpea salad makes for an inviting spread.
For drinks, try a mango lassi (vegan if needed) or a fizzy ginger-lime soda to balance the richness of the fried samosas.
FAQs
1. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes give a slightly sweeter, richer flavor and work beautifully with curry masala spices. Just keep the texture firm enough to hold the filling together.
2. What kind of tofu should I use?
Use extra-firm tofu for best results. Press it well to remove excess moisture before crumbling. Soft tofu won’t hold its shape and can make the filling mushy.
3. Are these samosas freezer-friendly?
Absolutely. Assemble them and freeze on a tray. Once frozen, transfer to a zip-top bag. Fry or bake from frozen—just add a few extra minutes to the cooking time.
4. Can I make this into full-sized samosas?
Yes! This mini samosa recipe can easily be scaled up. Just use larger samosa patti sheets and increase the filling per piece. Adjust the cook time accordingly.
5. Can I use other vegetables in the filling?
Definitely. Grated carrots, finely chopped green beans, or even cooked lentils can be added to make this a more complex vegetable samosa recipe. Just keep the moisture low to prevent sogginess.
