Name: Vegan Sambusas with Spiced Tofu Filling Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 (14-ounce) package vegan spring roll or egg roll wrappers; 1 tablespoon olive oil; 1 medium yellow onion, diced; 4 ounces extra firm tofu (½ of an 8-ounce package), drained; 3 garlic cloves, minced; 1 teaspoon ground cumin; ½ teaspoon ground cardamom; ½ teaspoon ground cinnamon; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 tablespoon all-purpose flour; 1 tablespoon water (plus more if needed, for flour paste); Neutral oil (like vegetable or canola), for frying (about ½ inch depth)

Jump to Recipe· 4.2 from 4 reviews

I absolutely love sharing this Vegan Sambusas with Spiced Tofu Filling Recipe because it combines crispy, golden exterior with a warm, fragrant, and savory filling that’s bursting with exciting spices. Making sambusas at home feels like a little culinary adventure, and swapping out the traditional meat for spiced tofu creates a deliciously satisfying vegan treat that everyone can enjoy. Each bite offers a delightful mix of textures and flavors that I keep craving again and again.

Why You’ll Love This Vegan Sambusas with Spiced Tofu Filling Recipe

What really makes this Vegan Sambusas with Spiced Tofu Filling Recipe stand out for me is the incredible flavor profile. The spices—cumin, cardamom, and cinnamon—meld beautifully with the tofu, creating a complex, savory filling that’s anything but bland. The tofu soaks up all these aromatic spices and the softness contrasts so wonderfully with the crunchy sambusa wrapper after it’s fried to perfection. I find the balance between the warm spices and crispy texture utterly addictive.

Another thing I adore is how approachable and quick the recipe is, especially given how impressive the final result feels. It takes me less than 40 minutes from start to finish, with just a few straightforward steps and simple ingredients you can find at most stores. Whether I’m looking for a party appetizer, a snack after work, or a fun weekend cooking project, these sambusas fit the bill perfectly. They’re a guaranteed crowd-pleaser and offer a fresh spin on traditional samosas that keeps me coming back for more.

Ingredients You’ll Need

A white speckled plate holds a square piece of light beige dough in the center. Above it, layers of similar dough sheets are stacked evenly, with a clear glass bowl filled with finely chopped white onions on the top right. To the right of the plate, a small white glass bowl contains a golden-yellow liquid, likely oil. On the bottom right, there are two more small white bowls—one with a white powder and the other with a mix of black, brown, and white spices. A small white bowl near the center contains two garlic cloves. On the bottom left, a clear glass measuring cup is filled with more golden-yellow oil, sitting on a white marbled surface with a nearby white cloth. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this recipe are simple yet essential, each bringing its own magic to the sambusas. From the vegan spring roll wrappers that become crisp and golden, to the fragrant spices that transform the tofu into a flavorful filling, every item plays a crucial role in creating this vibrant dish.

Vegan spring roll or egg roll wrappers: The thin, flexible shell that crisps perfectly when fried, providing the iconic sambusa crunch.
Olive oil: Used to soften the onions and carry the spices while cooking the tofu filling.
Medium yellow onion, diced: Adds sweetness and depth to balance the spices in the filling.
Extra firm tofu (4 ounces): The protein-packed base for the filling, crumbled for perfect texture.
Garlic cloves, minced: Infuses a fragrant, savory punch that complements the spices.
Ground cumin: Provides earthiness and warmth central to the filling’s flavor profile.
Ground cardamom: Adds a subtle floral and citrus note that brightens the filling.
Ground cinnamon: A hint of sweetness, enhancing the spice blend uniquely.
Kosher salt and black pepper: Essential seasoning to bring all the flavors together perfectly.
All-purpose flour: Mixed with water to create a paste that seals the sambusas.
Neutral oil for frying: Such as vegetable oil, ideal for frying to get that perfect crispy shell.

Directions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced onions and cook them while stirring until they soften and become translucent, about 5 minutes. This step is key for developing a sweet, mellow flavor base for the tofu filling.

Step 2: Crumble the extra firm tofu into the skillet with the softened onions. Cook the mixture, breaking the tofu into very small pieces with a spatula, until it browns slightly, which should take about 3 minutes. This browning helps develop a richer texture and flavor in the filling.

Step 3: Add the minced garlic, ground cumin, ground cardamom, ground cinnamon, kosher salt, and black pepper to the skillet. Stir everything together and cook for about 1 more minute, just until the spices become fragrant and the tofu mixture is evenly coated. Then turn off the heat and set aside.

Step 4: In a small bowl, mix the all-purpose flour with 1 tablespoon of water to create a thin paste. Add more water, a little at a time, if necessary to reach a consistency that is easy to spread but not too runny. This paste will act as the glue to seal your sambusas beautifully.

Step 5: Fold each vegan spring roll wrapper in half, then into thirds to form a cone shape. Carefully fill each cone with about 1 heaping tablespoon of the spiced tofu filling. Use the flour paste to seal the open edges by brushing it on, then fold the wrapper closed tightly. Repeat until all the filling is used up.

Step 6: Pour about 1/2 inch of neutral oil into a high-sided skillet and heat it to 365°F (185°C). Fry the sambusas in batches, turning them carefully after 1-2 minutes per side, until they turn a beautiful golden brown and become irresistibly crispy.

Step 7: Remove the fried sambusas using a slotted spoon and transfer them onto a plate lined with paper towels to drain excess oil. Repeat frying with the remaining sambusas, adding more oil as needed. Let them cool slightly before serving—they’re best enjoyed fresh and warm.

Servings and Timing

This Vegan Sambusas with Spiced Tofu Filling Recipe makes about 15 sambusas, perfect for sharing with family or friends. The prep time is impressively short—just around 5 minutes—making it a fantastic option even on busy days. Cooking takes about 30 minutes, mostly spent frying in batches to get that perfect crispy crust. Overall, you’re looking at about 35 minutes total from start to finish, with no additional resting or cooling time needed besides a minute or two after frying before you dig in.

How to Serve This Vegan Sambusas with Spiced Tofu Filling Recipe

The image shows seven golden-brown triangular samosas placed on white parchment paper over a white marbled surface. Each samosa is sprinkled with small green herb leaves and coarse salt, giving a slightly rough texture on top. Around the samosas, there are scattered fresh green cilantro leaves. On the left side, there is a small round white bowl filled with thick green chutney, and on the right side, another small round white bowl contains a vibrant orange-red sweet and sour sauce. The samosas appear crisp and lightly fried, with a smooth and slightly flaky exterior. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these sambusas, I love pairing them with tangy dipping sauces that complement their warm spices—think a refreshing cilantro-mint chutney or a simple tamarind sauce. These dips add a bright contrast that livens up each bite, but you can also serve them with vegan yogurt raita for a creamy touch. The sambusas themselves shine best when still warm, and I like to plate them in a neat stack on a large platter with small bowls of dips around so everyone can dive in and share.

For sides, a crisp salad with cucumber, tomatoes, and fresh herbs balances the richness of the fried outer layer beautifully. If you’re serving these for a party or special occasion, I often garnish the platter with fresh lemon wedges and scatter chopped parsley or cilantro over the top for a pop of color and extra freshness. The visual contrast alone makes them impossible to resist!

In terms of beverages, these sambusas pair delightfully with light, crisp white wines like Sauvignon Blanc or a sparkling water with lemon for a non-alcoholic choice. For cozy nights, I often reach for chai tea, whose warm spices echo the flavors inside the tofu filling. These work well for everything from casual weeknight snacks to festive gatherings where you want to impress your guests with something a little different yet totally comforting. I always recommend enjoying them warm or at room temperature to appreciate the texture and flavor best.

Variations

I love how versatile this Vegan Sambusas with Spiced Tofu Filling Recipe can be. If you want to switch things up, try swapping the extra firm tofu for mashed chickpeas or lentils to give the filling a different texture while keeping it plant-based and hearty. For a gluten-free option, you can hunt for gluten-free spring roll wrappers or even make your own thin rice paper wrappers to wrap the filling.

If you’re craving a more robust spice level, I sometimes add chopped fresh green chili or a pinch of cayenne pepper to the filling to bring in some heat. Alternatively, a squeeze of fresh lemon juice in the filling before folding adds a bright zing that I find irresistible. Baking the sambusas instead of frying is another option I recommend if you want a lighter version: just brush them with oil and bake at 400°F until golden and crisp, turning once.

For a sweet-savory twist, consider sprinkling some toasted sesame seeds or finely chopped nuts inside the filling or on top before folding. I also experiment with different herbs like cilantro or mint in the filling to customize the flavor profile to the season or my mood. The beauty of this recipe is its adaptability—each tweak feels like a fresh take without losing the essence of what makes it so delicious.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I store them in an airtight container in the refrigerator. They keep well for up to 5 days without losing their flavor or texture too much. I usually layer them with parchment paper between each so they don’t stick together, which helps keep the crispy texture intact as much as possible during storage.

Freezing

These vegan sambusas freeze wonderfully, whether you freeze them before or after frying. To freeze before frying, I arrange them in a single layer on a baking sheet and pop them in the freezer until solid. Then I transfer them to a sealed freezer-safe container or bag. This way, they last for up to 3 months. When frozen after frying, I follow the same method. Freezing before frying preserves freshness very well, and it’s like having a ready-to-cook snack whenever you want.

Reheating

When it’s time to reheat, I recommend baking the sambusas in the oven at 350°F for about 10-15 minutes. This method crisps them back up nicely without drying out the filling. Air frying is another fantastic option—it restores that perfect crunch in just a few minutes. I avoid microwaving because it tends to make the wrappers soggy and less appealing. Taking the time to reheat carefully really makes a difference and brings the sambusas back to their freshly cooked glory.

FAQs

Can I use other types of tofu for this recipe?

While extra firm tofu works best because it holds its shape and crisps nicely, you can use firm tofu if that’s what you have. Just be sure to press out excess moisture thoroughly to avoid soggy filling.

Are these sambusas safe to fry at home without special equipment?

Absolutely! A deep skillet or a high-sided frying pan works perfectly. Just make sure to keep an eye on the oil temperature (around 365°F) to ensure even frying and prevent burning. Use a thermometer if you have one.

Can I bake these instead of frying?

Yes, baking is a great alternative. Brush the sambusas lightly with oil and bake at 400°F for 15-20 minutes, turning halfway through until golden and crispy. The texture will be slightly different but still delicious.

How do I prevent sambusas from bursting open while frying?

Sealing them well with the flour-water paste is key. Make sure the edges are fully sealed and press firmly. Also, avoid overfilling each wrapper to reduce pressure while frying, and fry at the right temperature to prevent rapid expansion.

Can I make the filling ahead of time?

Definitely! The spiced tofu filling stores well in the refrigerator for up to 3 days. Preparing it in advance saves time on cooking day and allows the flavors to meld even more deeply.

Conclusion

I truly hope you give this Vegan Sambusas with Spiced Tofu Filling Recipe a try because it’s been one of my favorite plant-based dishes to make and share. It’s flavorful, crispy, satisfying, and surprisingly simple to pull together. Whether you’re cooking for vegans or just want a delicious snack everyone will love, these sambusas are sure to impress and delight every time. Enjoy every crispy, spiced bite!