These Vegan Breakfast Empanadas are easy to make, filled with protein and so delicious!
Make this vegan breakfast empanada to surprise your friends or family. Also, empanadas are wonderful to eat as finger food, breakfast, brunch, or snack. These vegan empanadas are filled with tofu, vegetables, vegan cheeses, and salsa. I can assure you that even non-vegans would love them.
These vegan breakfast empanadas can be made with scrambled eggs for people that are vegetarian. Also, for people that are soy intolerant. These vegan breakfast empanadas can be frozen for a month and refrigerated for a week.
Why you should make these breakfast empanadas?
- Easy to make
- Flavorful
- Great for any occasion
- You can make your dough gluten-free
- Convenient
You can buy the dough already made at the supermarket. But, be aware of the ingredients because they can contain milk. If you are vegan making your own dough is the best option. If you need a tutorial for the folding method check out my video here: https://youtu.be/4vzuVnZKRBA
What are Empanadas?
In Puerto Rico, what you call empanada, we call empanadilla. An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, and the Philippines cultures. The name comes from the Spanish verb empanar, and translates as “enbreaded”, that is, wrapped or coated in bread. My grandma referred to empanadas as breaded beef.
I remember eating them for lunch or after school at the cafeteria or “kioskito” across the street from my school. If you are Puerto Rican, you know what that is. Empanadas are very versatile because you can fill them with any filling that you would like. My favorite flavors are cheese and pepperoni pizza. Although I love other flavors.
You can find more vegan empanada recipes here on my blog:
Vegan Pepperoni Pizza Empanadas (Empanadillas de Pizza Vegan)
Black Bean Empanada – Puerto Rican Style
If you like Puerto Rican food, check out my Vegan Quesitos tutorial:
If you give this recipe a try, let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Vegan Breakfast Empanadas
Ingredients
Empanada Dough
- 3 cups all-purpose flour unbleached
- 1/2 cup vegan butter chilled and cubbed
- 1 tsp salt
- 1/2 cup cold water (more if needed up to 3/4 cup)
Vegan Pepperoni Filling
- 1 block Tofu extra firm and drained
- 1 tbsp olive oil
- 1/2 small red onion finely chopped
- 1/3 cup red bell pepper finely chopped
- 1 clove garlic minced
- 1/4 cup nutritional yeast
- 1/4 tsp cilantro finely chopped
- 1/4 tsp sazon replace for turmetic is another option
- 1/2 cup Salsa
- 1 cup vegan cheese
- salt & pepper to taste
Instructions
For the dough:
- Add flour and salt to a large bowl and mix well, add chilled and cubed vegan butter and cut it into the flour with a pastry cutter or a fork until the texture is crumbly.
- Add water, starting with 1/2 cup and adding one tablespoon at a time to form it into a ball of dough.
- Let it rest in the fridge for about 1 hour.
- Lay your dough down on a floured flat surface. Cut the dough in half and using a rolling pin roll out until it's thin but still sturdy.
- Cut roughly 4-inch circles and place on a baking tray covered with parchment paper.
For the filling:
- Crumble the tofu using your hands or a fork.
- In a medium saucepan heat olive oil over medium heat.
- Add veggies and sauté until fragrant.
- Add tofu and seasonings, cook for about 3 to 5 minutes.
- Fold tofu into salsa.
- To fill your empanadas, put a spoonful of tofu and vegan cheese in the center of your empanada circle. Do not overfill.
- Carefully fold and using a fork, press firmly around the edges to seal. **See video for reference.
- Repeat with the remaining dough.
Air Fryer Method:
- For air frying, set up your fryer to 350 degrees. Place 4 to 5 empanadas inside the air fryer basket. Cook for 16 minutes flipping them in between. Make sure to read your air fryer instructions.
- Rest in a paper towel to drain excess oil. Serve warm.
Oil Frying Method:
- In a medium pot or large pan, heat oil over medium heat. Fry the empanadas on both sides until golden brown, about 2-3 minutes each side.
- Rest in a paper towel to drain excess oil. Serve warm.
Oven-Baked:
- Preheat the oven to 350 degrees. Line up a tray with parchment paper.
- Place empanadas on the try. Bake them for about 18 to 20 minutes. Turning them in between.
- Rest in a paper towel to drain excess oil. Serve warm.
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These breakfast empanadas are such a great idea! I love the tofu sautéed with the veggies, and the air fryer is perfect! Does that make them crispier than baking them in the oven? We are starting to use our air fryer a little more these days, so this would be fun to try!
Hi Suz! Thank you so much for stopping by. Yes the air fryer makes them crispier than the oven. I love using my air fryer for almost everything. Let me know if you try it. Thank you so much!
Will do, Mariela! Great to hear that it works so well in the air fryer. I love it when the crust gets nice and crispy!
Yes!! That’s the best way!