Spicy & Hot Tofu Puffs

Can you tell that I’m on an Indian food kick?

Just yesterday I decided to treat myself to the Indian buffet near my office for lunch. So delicious, and so much food! My birthday is on Saturday and, I’m not sure if any of you are aware, but calories actually don’t count on your birthday (or the days leading up to and after your birthday).


So a few weeks ago when I saw a recipe for Chile Pea Puffs on 101 Cookbooks, I was ecstatic and decided to make something similar. I took out the paneer and added silken tofu, garbanzo beans, Indian chillies, cumin and curry powder.


I couldn’t find wonton wrappers at the grocery store, but I picked up phyllo dough. Unfortunately it was my first time working with phyllo; I got impatient and I did a pretty sorry job with them. I’m not jumping at the chance to work with phyllo again, but the filling was great!


The Indian chillies give this quite a lot of heat. If you don’t like heat, then you’ll want to leave the seeds of the chillies out, or leave them out entirely along with the red curry powder (seriously, it’s hot!). My husband who, like me, doesn’t eat a lot of tofu and isn’t totally comfortable with it yet, didn’t even know that there was tofu in this until I told him. We were both pleasantly surprised! I recommend that tofu-phobes give this a chance – this recipe had both of us scratching our heads as to why we don’t work with tofu more often!


Spicy & Hot Tofu Puffs
Adapted from 101 Cookbooks

1 1/2 cups green peas, cooked
1 can garbanzo beans (15 ounces), drained
1 package silken tofu (12 ounces), cubed
2 Indian chillies (seeds removed for less heat!), crushed
1 teaspoon yellow curry powder
1/2 teaspoon red curry powder
1/4 teaspoon cumin
1/4 teaspoon salt
1 clove garlic, minced
wonton wrappers or package of phyllo dough (if using wonton wrappers, use instructions here)

Preheat oven to 400F. Spray baking sheet with cooking spray or line with parchment paper.

Combine all prepared ingredients in a large bowl. Mix well and crush lightly with the back of a fork.

Allow phyllo to thaw. Unroll and place mixture onto center of one piece. Fold edges together to make a pocket, brushing edges with egg whites to hold in place and secure seam. Place on baking sheet, forming a single layer of puffs.

Cook for 4 minutes, then turn puffs once and cook until crisp and golden brown.

Tags: , ,

Comments are closed.