2 servings
Photo: Sara Tane

How to Make It

Step 1

Use a fork or knife to poke several holes into the potato and microwave on high for 3 minutes.

Step 2

Pour olive oil in a large skillet over medium-high heat. Add chopped onion and sauté until translucent.

Step 3

Add tofu to the skillet. Stir in garam masala, turmeric, cumin, and 1/4 teaspoon kosher salt.

Step 4

Roughly chop the par-cooked potato, sprinkling with 1/4 teaspoon kosher salt. Add potato, peas, and lemon juice to the tofu mixture. Gently fold to avoid breaking up the potato and continue cooking for 5-8 minutes, or until the potatoes are tender.

Step 5

In a food processor or blender, combine cilantro, mint, garlic clove, serrano chile, and lime juice. Blend until relatively smooth.

Step 6

Divide the samosa scramble between two plates, pouring the herb chutney atop right before serving.