
Tofu Empanada
Ingredients
By Gisela Bouvier, RDN, LDN
- 1 block (14oz) firm tofu, pressed (if desired) and crumbled
- 2 tbsp soybean (vegetable) oil
- 1/2 cup jarred sofrito
- 3 cups fresh spinach
- 1/2 tsp smoked paprika
- 2 tsp fresh cilantro
- 1 tsp minced garlic
- 1/2 cup tomato puree
- 1/2 tsp salt and 1 tsp pepper
- 2 10-pack 5" empanada dough discs
- 1 egg (for egg wash)
Instructions
- If desired, press tofu for a minimum of 12 hours overnight or use a tofu press to remove excess water.
- Heat soybean (vegetable) oil in a skillet over medium heat.
- Add the crumbled tofu to the pan and cook for 5-7 minutes, stirring occasionally, until lightly browned.
- Stir in jarred sofrito and garlic and cook for 2-3 minutes until fragrant.
- Add the tomato puree, smoked paprika, cilantro, salt, and pepper. Mix well and let it simmer for 5 minutes.
- Add in fresh spinach and stir until spinach is fully cooked.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Lay out the empanada dough discs on a clean surface.
- Place approximately 2 tablespoons of the tofu picadillo filling in the center of each dough disc – being careful not to overfill. Total tofu picadillo amount made fills ~18-20 empanada discs depending on how much is scooped in each disc.
- Using your finger, dampen the edge of each empanada dough disc. While still damp, fold the dough over the filling to create a half-moon shape and press the edges together with a fork to seal.
- Brush the tops of the empanadas with a beaten egg.
- Bake in the oven for 30 minutes or until lightly golden brown.
- Let cool and sit for 15 minutes and enjoy! Serve with a side salad, guacamole, or salsa.
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