Print Recipe

Tofu Empanadas

Prep time includes a 40-50 minute dough chilling time. Recipe makes about 10-12 empanadas.
Prep Time1 hr 25 mins
Cook Time25 mins
Total Time1 hr 50 mins
Course: Vegetarian
Servings: 12
Author: Hip Foodie Mom


For the empanada dough:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 stick 1/2 cup very cold unsalted butter, cut into cubes
  • 1 large egg
  • 1/3 cup ice water
  • 1 tablespoon vinegar white vinegar or apple cider vinegar
  • 1 egg; slightly beaten + mixed with 1 tablespoon of water for egg wash; to brush on empanadas right before baking

For the empanadas:

  • 1 tablespoon extra-virgin olive oil
  • ½ small onion diced
  • 1 to 2 cloves fresh garlic minced
  • 4 oz mushrooms diced
  • ½ cup zucchini (skin on) diced
  • 2 cups fresh spinach
  • ½ teaspoon chili powder + more if desired
  • 1 package Nasoya® TofuBaked Chipotle Marinated Baked Tofu cut into cubes
  • salt and pepper

For the spicy mayo dipping sauce:

  • 4 tablespoons Japanese mayonnaise
  • 3 to 4 teaspoons Sriracha sauce
  • 1 teaspoon roasted sesame oil
  • 1 teaspoon fresh lemon juice
  • toasted sesame seeds


For the empanada dough:

  • Using your food processor, combine the flour, salt and cold butter and pulse for about 4-5 seconds. Whisk together the egg, water and vinegar in a small bowl with a fork. Slowly add into the flour mixture and pulse until the pastry just begins to come together, for about 7-8 seconds; no need to overwork the dough.
  • Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything and knead gently with the heel of your hand just once or twice and then form into a ball or mound. Wrap in plastic wrap and place in the refrigerator for at least 40-50 minutes before rolling out.

For the empanadas:

  • Heat the olive oil in a large sauté pan over medium high heat. Add in the onions and garlic and continue cooking for a few minutes. Add in the mushrooms, zucchini and spinach and season with the chili powder. Mix together and cook until the vegetables are softened, for about 5 minutes. Add in the baked tofu cubes and season with salt and pepper. Continue cooking for another 3 to 4 minutes, or until everything is heated through.
  • Remove from the heat and allow your vegetable to tofu mixture to cool completely; you do not want to place hot filling onto the empanada dough.
  • Preheat your oven to 400 degrees. Remove the pastry dough from the refrigerator and onto a lightly floured work surface. Using your rolling pin, roll out the dough until flat. Using a small bowl or round cookie cutter that’s about 4 to 4 ½ inches across, cut out the round disc shapes for the empanadas. Continue until all of the dough is cut.
  • Place a tablespoon size of the vegetable tofu filling in the middle of each empanada disc. Fold the bottom part up and continue to fold over the top of the disc, creating little creases as you work your way across the top, sealing the empanada. There are several different ways to seal your empanada; do what works for you. You can also seal the top by folding the top over and tucking in the dough to seal it closed. For added decoration, you can press the end of a fork around the seam of each empanada to create lines. As you finish each empanada, place onto a lined baking sheet.
  • Brush each empanada with the egg wash and bake for about 22-25 minutes or until golden brown. Serve with your favorite empanada dipping sauce and enjoy!

For the dipping sauce:

  • Using a small mixing bowl, whisk together all of the ingredients. Sprinkle on some toasted sesame seeds if desired. Serve with the Tofu Empanadas and enjoy!