Vegan Breakfast Empanadas
Vegan Breakfast Empanadas are crispy, flavorful finger food, snack, appetizer, or light meal. They have a crispy pastry shell and a delicious vegan cheesy tofu filling. Plus they can be made gluten-free, baked, oil fry, or in the air fryer.
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
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 over fill. 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.
Calories: 110 kcal