Meaty Tofu Empanadas

165

I have always loved Cuban style empanadas, and this is the closest I’ve gotten to that unique flavor in plant based version.

Ingredients

Preheat your oven to 350 degrees.
In a blender or food processor, add your wine, the water, walnuts, soy sauce, lemon juice, garlic, ½ teaspoon of salt, miso paste, tomato paste, Worcestershire sauce and black pepper. Set aside.
Mince your onion and shred your carrot, set aside.
Break up your tofu with a fork so it resembles pieces of ground beef.
In a large pot, heat up the 2 tbsps of oil. Add the tofu and fry on high heat until its mostly golden brown and crisped up about 13 mins.
Add the onion and the carrot and cook for another 5 mins.
Chop up your olives.
Add your blender contents to the pot, as well as the raisins, olives and olive juice and cook on high heat until the liquid has reduced.
Roll out your pie crust . Using a large mug, press circles out of the dough, you should be able to get 9 circles if you put together all the extra pieces left over and roll those out as well. Use a rolling pin to stretch it out the circles further so they can hold plenty of filling.
Fill half of each circle with the tofu filling, leaving a small space at the edges clean.
Fold the dough over the filling and use a fork to press down around the edges, going all the way around the pastry dough so it is pressed together firmly.
Bake on a lined sheet pan for 12-15 minutes. Because I don’t use egg wash, I flip my pastries after the 10 min mark so they brown nicely on top and bottom, and I highly recommend this is done to avoid burning and for even cooking.