Homemade vegetable and tofu empanadillas

Name: Homemade vegetable and tofu empanadillas
Total time: 90 min
Yield: For 15 units
Ingredients: 100 gr. tofu; 1 onion (small); 1/2 red pepper; 1/2 green pepper; 500 gr. tomato; 1 teaspoon whole cane sugar; 1/2 teaspoon ground garlic; 1/2 teaspoon dried thyme; 3 tablespoons extra virgin olive oil; 1/2 teaspoon salt; 15 dough wafers for dumplings

1 hTotal time

MediumDifficulty

For 15 unitsAmount

*Plus 30 minutes to cool

The filling of these empanadillas is velvety and very tasty, since the combination of ingredients creates an absolutely delicious mix of flavors and textures.

The softness of the vegetables and tofu is highlighted by the intense accents of the tomato sauce, which gives these empanadillas such a lively, tasty flavor that it is impossible to stop eating them.

In addition, by making them with homemade dough, we make sure they contain no palm oil or any ingredient of animal origin, so we can be certain they are as healthy, ethical and sustainable as possible.

The filling of these empanadillas is rich in protein, lecithin, omega-3 fatty acids, beta-carotene, lycopene, alliin, flavonoids, carbohydrates, fiber, vitamins A, C, E, K and the B group (B1, B2, B6 and B9, or folic acid), sulfur, calcium, phosphorus, magnesium, potassium, sodium and, in smaller amounts, copper, iron, manganese, selenium and zinc.

Notes

If you choose to buy the ready-made dough, make sure that it does not contain palm oil or any ingredient of animal origin (Eg: the brand dough 'Buitoni' has pork fat among its ingredients.

If you prefer, you can substitute the crushed tomato for the same quantity of ripe peeled and seedless tomatoes. The sweetest variety is pear tomatoes.

If you want, you can strip the tofu instead of grating it to find more whole pieces in the filling.

When making the dumplings in the oven, they are healthier and less caloric, but if you want, you can also fry them.

Tap on the steps to mark them as done

Step 1
Cut the onion and peppers into very small pieces.
Step 2
In a pan, put the oil to heat and, when it is warm, take the onion and let it poach for about 5 minutes over medium heat.
Step 3
Add the peppers and let them do everything together at medium heat for 10 minutes, stirring from time to time.

Step 4
Grate the tofu and add it together with the garlic, thyme and salt. Stir well and also take the tomato and sugar. Let it be done for 10 more minutes over a low heat, stirring regularly.
Step 5
Let the filling cool and, when it is warm, fill the dough with the dumplings. To do this, place a teaspoon of filling in the center of each of the wafers, take one of the ends of the wafer with your hands and fold it in half until it meets the other end, pressing lightly. Then we close them well with the teeth of a fork (with the external face of the fork), pressing until we see that they have been well closed.
Step 6
Preheat the oven to 175 °C for 10 minutes, place the empanadas on a baking tray lined with parchment paper, brush them with a little oil, and bake them for 12 minutes, being careful not to burn them.
Step 7
We remove the dumplings from the oven and serve.

Notes

If you choose to buy the ready-made dough, make sure that it does not contain palm oil or any ingredient of animal origin (Eg: the brand dough 'Buitoni' has pork fat among its ingredients.

If you prefer, you can substitute the crushed tomato for the same quantity of ripe peeled and seedless tomatoes. The sweetest variety is pear tomatoes.

If you want, you can strip the tofu instead of grating it to find more whole pieces in the filling.

When making the dumplings in the oven, they are healthier and less caloric, but if you want, you can also fry them.

Homemade vegetable and tofu empanadillas

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Notes

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