Get ready for your new favorite savory bake! ✨ These Creamy Tofu & Spinach Empanadas are incredibly delicious, versatile, and packed with flavor. We've got instructions for both a fully VEGAN version and a cheesy VEGETARIAN one! Save this recipe now! 💾

💚 Creamy Tofu & Spinach Empanadas 💚
(Vegetarian & Vegan Friendly!)

🕒 Prep: 25 minutes
🕒 Cook: 25 minutes
🍴 Makes: 12-14 empanadas

INGREDIENTS 📝

For the Filling (Base is Vegan):

  • 1 (14 oz / 400g) block of extra-firm tofu, pressed for at least 20 minutes

  • 1 tbsp olive oil

  • 1 small onion, finely chopped

  • 2-3 cloves garlic, minced

  • 1 (10 oz / 280g) package frozen chopped spinach, thawed and squeezed VERY dry

  • 2 tbsp nutritional yeast (for a cheesy, nutty flavor)

  • 1 tsp onion powder

  • ½ tsp nutmeg

  • Salt & black pepper to taste

  • A squeeze of fresh lemon juice

🌿 For the VEGETARIAN version, add:

  • ½ cup crumbled feta cheese

For Assembly:

  • 1 package (12-14 count) store-bought empanada discs (check ingredients to ensure they're vegan if needed)

  • For VEGETARIAN: 1 egg, beaten (for egg wash)

  • For VEGAN: 2 tbsp plant-based milk (like soy or almond) mixed with ½ tsp maple syrup (for a golden wash)

INSTRUCTIONS 👩‍🍳

  1. PREP YOUR HEROES: The secret to a non-soggy filling is dry ingredients! Press your tofu well, then crumble it with your hands into small, ground meat-like pieces. Squeeze as much water as physically possible out of the thawed spinach.

  2. SAUTÉ: Heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5-6 minutes. Add the garlic and cook for another minute until fragrant.

  3. BROWN THE TOFU: Add the crumbled tofu to the skillet. Cook, stirring occasionally, for 8-10 minutes until it's lightly golden and firm.

  4. COMBINE: Stir in the super-dry spinach, nutritional yeast, onion powder, nutmeg, salt, and pepper. Cook for 2-3 minutes to let the flavors meld.

  5. FINISH THE FILLING: Remove from heat and stir in a squeeze of lemon juice.

    • 🌿 FOR VEGETARIAN: Now is the time to gently fold in the crumbled feta cheese.

  6. COOL COMPLETELY: Spread the filling on a plate to cool down quickly. A cool filling is essential for a crispy pastry!

  7. ASSEMBLE: Preheat your oven to 400°F (200°C). Place about 2 tablespoons of filling on one half of an empanada disc.

  8. SEAL & BAKE: Moisten the edges, fold, and crimp with a fork. Place on a parchment-lined baking sheet. Brush with your chosen wash (egg for vegetarian, plant-milk for vegan). Bake for 20-25 minutes until golden and delicious.

  9. SERVE: Let them cool slightly. They are perfect on their own or with a side of salsa verde!

NUTRITION INFO 📊
(Per empanada, vegan version, approximation)
Calories: ~220 kcal
Protein: 10g
Carbs: 23g
Fat: 9g

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