Whenever I get on the conversation of the infamous Samosa–one the most popular Indian snack foods to hit the world–with colleagues or friends from South Africa, they always seem to have a word or two to say. “Samusas”, as they call it, are described as delicious and memorable, and few and far between in North America–unless you’re making them from scratch.
Similarly, I’ve always called my Samosas “Samusas”. Growing up with my mother’s crispy, thin and almost cocktail-like Samusas, I’ve never taken a liking to the bigger, flakier mainstream counterpart.
The other night, my mother and I taught a Samusa workshop sharing our family recipe. These are made with Kheema, an aromatic ground meat filling. With a request for vegetarian options, we replicated the recipe using a tofu filling. Very seldom I use tofu in my saucy Indian dishes unless it is seasoned and well-marinated to perfection. This time however, it worked like a charm – Tofu Kheema Samusas were a hit!
Use tofu as a meat substitute for any dry Indian dishes, just like this Kheema filling. Arvinda’s Curry, Tandoori and Tikka Masalas are a great marinade for tofu. If you don’t have the time to marinate your tofu, try Ying Ying Soy’s organic Marinated Curried Tofu – the texture is perfect and very delicious.
With the world’s eyes on South Africa, Samusas are the perfect snack to kick off your FIFA festivities!