samossa - Ecomil creme cuisine cajou

For 20 pieces:


  • 10 sheets of samosa dough
  • 1 medium butternut squash
  • 1 block of lacto-fermented tofu marinated in sauce tamarin
  • 1 tbsp Ecomil Cuisine India cream



  1. Cut the butternut squash into dices and cook into the over for 40 min at 190ºC. After it is cooked, mix it with the Ecomil cuisine India cream in a blender.
  2. Cut the block of tofu into tiny dices. Stir the purée with the tofu.
  3. Then, cut the sheets of samosa in half and proceed with the folding putting inside the filling previously made.
  4. When the samosas are ready, fry them into a pan with olive oil for 15-20 min until they are crispy.


To serve with a salad and add the India cream on the top.


Recipe prepared by Eve.

Instagram: @eveisvegan