Vegan Tofu Empanadas

Vegan empanadas with tofu & spinach.

Ingredients

Dough

• 300 g of flour
• 100 g margarine
• 1 tsp salt
• 1 tsp baking powder
• 150 ml soya milk

Filling

• 1 onion
• 2 cloves of garlic
• 300 g of spinach frozen
• 150 g - 200 g of tofu
• salt
• chili powder
• nutmeg (optional)

To Brush

• tbsp soya milk
• 1-2 tbsp olive oil
• 1 pinch of curcuma powder

Directions

1. Refrigerate the dough for 1/2 hour
2. Marinate tofu in soy sauce, masala powder, curry powder, black pepper, red paprika powder, and sesame oil
3. Bake in the oven for 20 minutes at 200°C until they are golden brown and crispy