Vegan breakfast empanadas

Name: Vegan breakfast empanadas
Cuisine: Mexican
Ingredients: 1 pack tofu; 1 whole bell pepper (any color); 1 whole onion; Vegan cheese; Tortilla bread; 2 whole potatoes; 0.5 pack taco seasoning; 1 whole green onion; 2 tsp garlic salt; 1 can refried beans; Oil of choice; 2 tsp turmeric; 1 tsp black pepper; 1 tbsp nutritional yeast; 1 tsp cayenne pepper; 1 tbsp flour; Avocado

Serves 1

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Vegan breakfast empanadas

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Serves 1

Directions

1Dice the potatoes, onions, and bell peppers.
2Add them to a baking pan, drizzle with your oil of choice, and toss to coat.
3Preheat the oven to 375°F (190°C).
4Roast the vegetables for 15-20 minutes until they are tender.
5Drain the tofu and press out excess moisture.
6In a pan, crumble the tofu and cook on medium heat.
7Add 2 tsp turmeric, 2 tsp garlic salt, 1 tsp black pepper, 1 tbsp nutritional yeast, and 1 tsp cayenne pepper.
8Stir well and cook for 5-7 minutes until the tofu takes on a golden color and a slightly firm texture.
9Take the tortillas and spread a thin layer of refried beans on each one.
10Add a spoonful of the tofu scramble, followed by the roasted vegetables and a sprinkle of vegan cheese.
11In a small bowl, mix 1 tbsp flour with water to create a paste.
12Fold each tortilla in half and use the flour mixture along the edges to seal.
13Press the edges with a fork to fully secure the seal.
14Heat oil in a pot over medium heat.
15Fry each empanada for 4-5 minutes on each side, until golden brown and crispy.
16Enjoy your empanadas with a side of sliced avocado or salsa for extra flavor!

Ingredients

1 pack tofu
1 whole bell pepper (any color)
1 whole onion
Vegan cheese
Tortilla bread
2 whole potatoes
0.5 pack taco seasoning
1 whole green onion
2 tsp garlic salt
1 can refried beans
Oil of choice
2 tsp turmeric
1 tsp black pepper
1 tbsp nutritional yeast
1 tsp cayenne pepper
1 tbsp flour
Avocado

Equipment

baking panovenpanforkpot

Tips

Enjoy your empanadas with a side of sliced avocado or salsa for extra flavor!

Vegan breakfast empanadas

Serves 1

instagram.com

Vegan breakfast empanadas

instagram.com

Serves 1

Directions

1Dice the potatoes, onions, and bell peppers.
2Add them to a baking pan, drizzle with your oil of choice, and toss to coat.
3Preheat the oven to 375°F (190°C).
4Roast the vegetables for 15-20 minutes until they are tender.
5Drain the tofu and press out excess moisture.
6In a pan, crumble the tofu and cook on medium heat.
7Add 2 tsp turmeric, 2 tsp garlic salt, 1 tsp black pepper, 1 tbsp nutritional yeast, and 1 tsp cayenne pepper.
8Stir well and cook for 5-7 minutes until the tofu takes on a golden color and a slightly firm texture.
9Take the tortillas and spread a thin layer of refried beans on each one.
10Add a spoonful of the tofu scramble, followed by the roasted vegetables and a sprinkle of vegan cheese.
11In a small bowl, mix 1 tbsp flour with water to create a paste.
12Fold each tortilla in half and use the flour mixture along the edges to seal.
13Press the edges with a fork to fully secure the seal.
14Heat oil in a pot over medium heat.
15Fry each empanada for 4-5 minutes on each side, until golden brown and crispy.
16Enjoy your empanadas with a side of sliced avocado or salsa for extra flavor!