Tofu Vegetarian Empanadas Recipe
oaxaca cheese, avocado, sweet potato, rajas, curry sauce
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Ingredients
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Empanada Filling
Method
Empanada Preparation
- 1
Prepare the Filling
Begin by peeling and cubing the sweet potato. Steam or boil until tender, about 10-15 minutes. While the sweet potato is cooking, crumble the firm tofu and sauté in a pan over medium heat for 5-7 minutes until slightly golden. Add the rajas and sauté for an additional 3-5 minutes. Once the sweet potato is ready, add it to the pan along with the Oaxaca cheese and curry sauce. Stir well to combine, and cook for another 3 minutes until the cheese is melted. Remove from heat and let cool.
- 2
Assemble the Empanadas
Roll out the empanada dough on a floured surface to about 1/8 inch thick. Cut out circles with a diameter of about 4-5 inches. Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for an extra seal and a decorative touch.
- 3
Cook the Empanadas
Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil. Bake for 25-30 minutes or until golden brown. For a crispier texture, you can also fry the empanadas in hot oil for about 3-4 minutes on each side until golden.
- 4
Serve
Let the empanadas cool slightly before serving. Serve warm with additional curry sauce or avocado slices on the side.
