These sofritas empanadas are a delicious snack. The empanada dough are homemade and stuffed with tofu sofritas. You won’t even notice they’re meatless too!

This post is sponsored by Embossed Rolling Pins. All opinions expressed in this post are based on my personal view and experience.

SOFRITAS EMPANADAS OVERVIEW

Recently, I was gifted with this beautiful rolling pin from Jessica at Embossed. I’m not a baker but I thought about needing a rolling pin to make the dough for the empanadas.

ABOUT EMBOSSED ROLLING PINS

The Embossed rolling pins are very unique and are made from 100% pure highgrade solid beech wood. They are also 100% food-safe and free of BPA or any other toxic substances. This makes their decorative rolling pins unique, as others sell rolling pins that are cheaply manufactured with low-grade wood or with toxic glue or wood preservatives. They worked hard to ensure that the rolling pins are made from the highest-quality beech wood, and we pay meticulous attention to every detail at each stage of production. As a result, these 3D rolling pins are heirloom-quality and will last a lifetime.

There are 6 designs to choose from. They have floral, snowflakes, reindeer, leaves, paw print, and paisely. I chose to have the floral design just so it’s not such a holiday theme and I can use it when ever.

Embossed’s goal is to make the world a better place. They achieve that goal by donating 15% of our profit to several non-profit organizations that work to supply healthy meals to malnourished families in impoverished communities in developing countries.

By the way, Jessica is also the owner of Moscow Muled. You may have seen my summer drink called Cataloupe Drop Mule featuring her Copper Mules.

If you’re interested in the Embossed Rolling Pins, you can order from their site here. You can also head over to their Instagram, Twitter, Facebook, and Pinterest to follow them!

HOW TO MAKE THE SOFRITAS EMPANADAS

This recipe is different from the Chipotle restaurant. I made my own with what I had in my pantry.

EMPANADA DOUGH

In a mixing bowl, combine the flour, whipped cream cheese, sugar, and salt (I didn’t add salt but it’s optional). Slowly mix in the cold water. You’ll want it crumbly and resemble pea-like crumbles. Go ahead and knead for a few minutes.

Wrap the dough in plastic clean wrap and place in the fridge for an hour or overnight.

TOFU SOFRITAS FILLING

You’ll need to drain the tofu and remove all it’s moisture with a tofu press or lots of towel paper with a heavy pan. When drained, crumble the tofu in a bowl.

I seasoned the tofu with dashes of green cholula sauce, chile powder, cayenne, Paprika, Ground black pepper, and the OG Pows (onion & garlic powders).

In a medium pan with oil over medium high heat, add the garlic and onions. Saute until garlic is fragrant and onions are tender. Next, add the tofu mixture. Cook for about 15 minutes. Add the beans and jalapenos. Cook for an additional 10 minutes or until the beans are tender and softened. Set aside.

ASSEMBLING THE EMPANADAS

You will need your sofritas, premade dough, a regular rolling pin, and the Embossed rolling pin to make the designs on the empanadas.

In a flat surface, sprinkle flour on the surface and your rolling pin so your dough doesn’t stick. Grab some dough (the size of a golf ball) and flatten with a flat rolling pin. On the other side, grab your Embossed rolling pin and roll the design onto the dough. Flip over to the none design and add about 1 tbsp of the sofritas in the middle.

Continue the same process with the other empanadas.

Preheat the oven to 400°F. Line a baking sheet with parchment paper or if using foil, spray cooking oil.

Place the empanadas on the baking sheet spreading the empanadas 1 inch apart.

Bake until the empanadas are golden brown and the dough is completely baked, about 12-15 minutes.

Cool the empanadas on the sheet pans for 5-10 minutes until their cool enough to handle, but still slightly warm.

Serve immediately and enjoy!

CAN THE EMPANADAS BE STORED?

I stored my cooked empanadas in a sealed container and kept them in the fridge for about 3 days.

HOW TO REHEAT THE EMPANADAS?

As far as reheating, you can microwave each for 30 seconds to minute if you’re in a rush. Yes, it will be soggy though!

You can also bake them at 400F for about 2-3 minutes on a baking sheet.

Disclosure: This post may contain affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love, or think my readers will find useful. Thanks Tootz!