Empanadas De Tofu Y Arroz
Discover the savory delight of Empanadas de Tofu y Arroz, a mouthwatering fusion of crispy, golden pastry and a hearty plant-based filling. These empanadas combine crumbled extra-firm tofu, perfectly seasoned with cumin and smoked paprika, with fluffy white rice, sautéed bell peppers, and fresh cilantro to create a filling that’s rich, flavorful, and satisfying. The homemade empanada dough, made with cold butter for a flaky texture, wraps each bite in buttery perfection. Perfect as an appetizer, snack, or portable meal, these empanadas are sure to impress vegetarians and meat lovers alike. Plus, they’re baked—not fried—for a lighter take on this beloved classic. Whether served fresh out of the oven or as leftovers, these tofu and rice empanadas bring a tasteful twist to your kitchen table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 0.75 cup Cold water
- 14 ounces Extra firm tofu
- 1.5 cups Cooked white rice
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 0.5 medium Red bell pepper (diced)
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1.5 tablespoons Soy sauce
- 2 tablespoons Fresh cilantro (chopped)
- 1 Egg (for egg wash, optional)
- 1 teaspoon Water (for egg wash, optional)
Instructions
In a large bowl, combine flour and salt. Add cubed butter and use your fingers or a pastry cutter to mix it into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Meanwhile, drain the tofu and press it to remove excess moisture. Crumble it into small pieces using your hands or a fork.
Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–4 minutes, until softened.
Add minced garlic and diced red bell pepper to the skillet. Cook for another 2–3 minutes.
Stir in crumbled tofu, cumin, smoked paprika, and soy sauce. Cook for 5–6 minutes, stirring occasionally, until the tofu is golden and flavorful.
Add cooked rice to the skillet and mix well. Remove from heat and stir in fresh cilantro. Let the filling cool completely before assembling the empanadas.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Use a 4–5 inch round cutter to cut out circles from the dough.
Place about 1–2 tablespoons of the tofu-rice filling onto the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. Crimp the edges with a fork for a decorative seal.
If using an egg wash, whisk the egg with 1 teaspoon of water. Brush the tops of the empanadas with the egg wash for a golden finish.
Place the empanadas on the prepared baking sheet and bake for 20–25 minutes, or until golden brown. Allow to cool slightly before serving.
Nutrition Facts
Calories |
4375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.2 g | 335% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 11.1 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1613 mg | 124% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 1659 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
