Mouthwatering Vegan Argentinian Empanadas with Herbed Tofu Filling
About This Recipe
Indulge in the sensational flavors of Argentina with our advanced-level vegan empanadas recipe, featuring a delicious herbed tofu filling that will captivate your taste buds. This scrumptious snack is perfect for parties and gatherings, sure to impress your guests with its mouthfeel, aroma, and plating appeal.
Empanadas are a staple of Argentinian cuisine, with variations found across Latin America. They are traditionally made with meat, but this vegan version brings a delicious plant-based option to the table.
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
- 1
Preheat oven to 375°F (190°C).
- 2
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.
- 3
Roll out the vegan pastry dough into small circles, approximately 5 inches in diameter.
- 4
Place a spoonful of the tofu mixture onto half of each circle, leaving enough space around the edge for sealing.
- 5
Fold the pastry dough over the filling and crimp the edges together to seal.
- 6
Place the empanadas on a lined baking sheet, brush with olive oil, and bake for 20-25 minutes or until golden brown.
- 7
Remove from oven and let cool slightly before serving.
Chef's Notes
For an extra touch of flavor and texture, add diced olives or capers to the filling mixture.
Nutrition Information
Per serving (2 empanadas): Calories 350, Fat 18g, Protein 12g, Carbohydrates 40g, Fiber 5g, Sugars 1g, Sodium 390mg.