TOFU EMPANADAS

Perhaps not traditional but still delicious. Served best with Spiced Buffalo Sauce, linked below.

Ingredients:

Dough:

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20 oz flour (Roughly 4 1/2 cups)
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1/4 tsp salt
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5 oz butter (10 tbsp)
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1 tbsp vinegar
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2 tbsp water
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Filling:

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1 block of tofu
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2 medium zucchini, squash, or similar vegetable.

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1 bell pepper
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1 large onion
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1 1/2 tbsp Tajin spice.
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Salt and pepper to taste
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2 tbsp olive oil
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Directions:

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Preheat your oven to 375
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In a large bowl add the flour, and salt.

Cut your butter into the smallest cubes you can, usually cutting 1 tbsp into 8 pieces is a good size to aim for. Add this to your flour and toss them together with a mixing spoon.

Add your liquid to this dough and mix together with a spoon, spatula, or your hands until you have a cohesive dough and all the flour has been absorbed. Leave this in the bowl and cover with a plate, lid or cloth and let sit while making the filling.

Drain your tofu and squeeze out as much liquid as you can. Crumble the tofu in your hands and using a fork to mash it until you have something resembling a tofu scramble or scrambled eggs. Add this you a large sauce pan or pot.

Dice all of your veggies into small pieces, think nothing larger than a pea, but the smaller the better.

Add the veggies and all remaining ingredients to the tofu and cook on medium heat until all the excess moisture has cooked out of the tofu and veggies. You want something dry enough not to make your dough soggy, but with enough moisture to be palatable. Roughly 20 minutes.

While your filling cools roll out your dough on a floured counter until it is roughly 1/8 inch thick, just aim for thick enough to stay together but not so think it wont fully cook.

Using a large biscuit cutter portion out the dough into as many circles as you can, and with the remaining dough re-roll it out and cut as many circles as you can until out of dough. You can also use any large circular shaped object you have in your kitchen to make empanadas of any size, simply follow the same method above, and add enough filling to cover roughly half the doughs volume.

To your dough add 1 to 1 1/2 tbsp of filling, and then fold the dough over it, you may have to manipulate the dough a little to get complete coverage. Using a fork crimp the edges to make a seal.

Place your empanadas on a parchment lined sheet tray as closely packed as you can get them. Bake until your dough in the outside is browned on the top and edges and golden on the sides. Roughly 15-20 minutes.

Let cool and enjoy with a sauce of your choosing. I recommend  the spiced buffalo sauce above.