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–+ servings

SOFRITAS EMPANADAS

Janie | Naughty Kitchen
Try these delicious Sofritas Empanadas filled with flavorful tofu and bean sofritas, wrapped in a flaky pastry crust. Perfect for a savory snack or meal!
5 from 18 votes
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Prep Time 1 day
Cook Time 30 minutes
Total Time 1 day 30 minutes
Course Appetizer, Snack
Cuisine American, Filipino, Vegetarian
Servings 1 dozen
Calories 290 kcal

Equipment

Baking Sheet
Parchment Paper
Mixing Bowls
Rolling Pin

Ingredients
  

SOFRITAS

  • 1 block extra firm organic tofu drained & crumbled
  • Cooking Oil
  • Chile powder
  • Cayenne powder
  • Paprika
  • Ground black pepper
  • Onion powder
  • Garlic powder
  • Dashes of Cholula Green Pepper Sauce
  • 8 oz canned 3 Beans (black beans, chickpeas, kidney beans, in sauce) or any canned beans
  • 2 tbsp Pickled Jalapenos + 1 tsp Pickle Juice
  • 1 tsp Minced Garlic
  • 2 tbsp Diced Yellow Onions

EMPANADA DOUGH

  • 2 cups All Purpose Flour
  • 6 oz Whipped Cream Cheese
  • ½ cup cold Filtered Water
  • 2 oz or ½ Unsalted Butter stick (cold)
  • 1 tbsp White Sugar
  • 1 tsp Salt (optional)

Instructions
 

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.

EMPANADA DOUGH

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

ASSEMBLING THE 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 they're cool enough to handle, but still slightly warm.
  • Serve immediately and enjoy!

Notes

  • Empanada dough can be stored in the freezer up to 2 months
  • Cooked empanadas can be stored in a sealed container in the fridge up to 3 days

Nutrition

Serving: 1 empanadaCalories: 290kcalCarbohydrates: 30gProtein: 8gFat: 15gSaturated Fat: 8gCholesterol: 35mgSodium: 380mgFiber: 3gSugar: 2g

Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Keyword Empanadas, Sofritas Empanadas, Vegetarian Empanadas
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