Vegan breakfast empanadas

Serves 1
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Directions

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

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