“Mouthwatering Vegan Argentinian Empanadas with Herbed Tofu Filling”
Experience the tantalizing flavors of Argentina with our vegan empanadas recipe. This advanced-level dish combines a delicious herbed tofu filling with flaky pastry dough for an unforgettable snack. With mouthfeel and aroma at its core, these empanadas are sure to impress at your next gathering.
Allergens
Soy (in tofu), Wheat (in pastry dough)
Ingredients
- 2 cups vegan pastry dough (prepared)
- 1 cup firm tofu, crumbled
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, diced
- 1/4 cup cilantro, chopped
- 2 tbsp nutritional yeast
- 1 tbsp garlic, minced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- Salt and pepper, to taste
- Olive oil, for brushing
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine crumbled tofu, onion, bell pepper, cilantro, nutritional yeast, garlic, tomato paste, paprika, ground cumin, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Roll out the vegan pastry dough into small circles, approximately 5 inches in diameter.
- Place a spoonful of the tofu mixture onto half of each circle, leaving enough space around the edge for sealing.
- Fold the pastry dough over the filling and crimp the edges together to seal.
- Place the empanadas on a lined baking sheet, brush with olive oil, and bake for 20 25 minutes or until golden brown.
- Remove from oven and let cool slightly before serving.
Chef’s Insight
The key to perfect empanadas is in the crimping and sealing of the dough, ensuring that the filling remains intact during cooking.
Notes
For an extra touch of flavor and texture, add diced olives or capers to the filling mixture.