Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Sambusas with Spiced Tofu Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

Crispy vegan sambusas made with spiced tofu filling wrapped in spring roll wrappers and fried to golden perfection. This easy homemade recipe offers a flavorful twist on traditional sambusas by using tofu instead of meat, making it a delicious vegan appetizer or snack.

  • Total Time: 35 minutes
  • Yield: 15 sambusas

Ingredients

Wrapper

  • 1 (14-ounce) package vegan spring roll or egg roll wrappers

Filling

  • 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)

For Frying

  • Neutral oil (like vegetable or canola), for frying (about ½ inch depth)

Instructions

  1. Sauté Aromatics and Tofu: Heat the olive oil in a large skillet over medium heat. Add the diced onions and cook, stirring, until softened, about 5 minutes. Crumble in the drained tofu, breaking it into very small pieces with a spatula, and cook until browned, approximately 3 minutes. Add the minced garlic, ground cumin, cardamom, cinnamon, kosher salt, and black pepper. Stir well and cook for another minute until the spices are fragrant, then turn off the heat.
  2. Prepare Flour Paste: In a small bowl, whisk together the all-purpose flour with 1 tablespoon water to create a thin paste. Add more water little by little if needed to reach a spreadable consistency. This will be used to seal the sambusas.
  3. Form Sambusa Cones and Fill: Take one wrapper and fold it in half, then fold into thirds to form a cone shape. Spoon about 1 heaping tablespoon of the tofu filling into the cone. Use the flour paste to moisten the edges, then fold over and press to seal completely. Repeat for all wrappers and filling.
  4. Fry Sambusas: Pour about ½ inch of neutral oil into a high-sided skillet and heat to 365°F (185°C). Fry the sambusas in batches until golden brown, about 1-2 minutes per side. Use a slotted spoon to transfer them onto a paper towel-lined plate to drain excess oil. Add more oil if needed between batches and continue frying the rest.

Notes

  • To store leftover sambusas, place them in an airtight container and refrigerate for up to 5 days. Reheat in the oven at 350°F for 10 minutes or until warm. An air fryer can also be used for reheating.
  • You can freeze sambusas for up to 3 months, before or after frying. Freeze them in a single layer until solid and then transfer to a freezer bag or airtight container.
  • To cook frozen uncooked sambusas, fry according to the recipe instructions, adding an extra minute or so for cooking. For previously fried frozen sambusas, bake at 350°F for 15-20 minutes until heated through.
  • This recipe uses vegan spring roll wrappers and tofu, making it completely vegan-friendly.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Middle Eastern
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-sambusas-with-spiced-tofu-filling-recipe/