argentinianvegetariangluten-freevia groq
Argentinian Tofu Empanadas
A twist on traditional argentinian empanadas, filled with marinated tofu and served with a side of pungent chimichurri.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●1 block, drained and crumbled TofuMarinated in a mixture of olive oil, garlic, and oregano
- ●1 package, thawed Empanada doughAvailable at most grocery stores or made from scratch
- ●1/2 cup Marinara sauceFor serving
- ●1/4 cup Pungent chimichurriFor serving, made with oregano, parsley, garlic, red pepper flakes, red wine vinegar, and olive oil
- ●to taste SaltUsed to season the filling and dough
- ●to taste Black pepperUsed to season the filling and dough
- ●for brushing Olive oilUsed to brush the empanadas before baking
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Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Roll out the empanada dough to a thickness of 1/8 inch.
- 3
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 4
Place a tablespoon of the marinated tofu in the center of each dough circle.
- 5
Brush the edges of the dough with olive oil.
- 6
Fold the dough in half to form a half-moon shape and press the edges together to seal.
- 7
Place the empanadas on a baking sheet lined with parchment paper.
- 8
Brush the tops of the empanadas with olive oil.
- 9
Bake the empanadas for 20-25 minutes, or until golden brown.
- 10
Serve the empanadas with marinara sauce and pungent chimichurri.