Meatless Empanada with tofu recipe

Meatless empanada with tofu

There are many versions of empanada. The most commonly empanada cooked in the Philippines is pork or chicken empanada. This meatless empanada with tofu follows the same recipe as one of the most popular cooking websites which is Panlasang Pinoy.

As the title says, the recipe is for meatless empanada with tofu instead of pork meat. This recipe can feed up to 6 servings.

If you don’t have enough time to make a lot of empanadas, keep the dough and filling in the fridge in separate containers and assemble the rest of the empanadas when you want.

Don’t assemble then refrigerate as the dough might soak up the filling and this won’t be tasty when baked. The empanadas will be mushy and you wouldn’t like that.


You will need the following ingredients:

  • 200 grams extra firm tofu cubed
  • 2 tablespoons of corn starch

Make sure you have squeezed out the water from the tofu by wrapping it in tissue paper. The tissue paper will absorb the rest of the moisture. You can also drain the liquid, wrap in a kitchen towel and put in the fridge overnight. The next day, the towel will be soaked in excess liquid from the tofu. Use extra firm tofu because this type of tofu is easy to cut and cook and will not crumble easily.

Once cubed, put into a bowl and  add  the cornstarch. The cornstarch will help create a sticky filling so that you don’t have to drain the liquid as instructed in the original recipe.

  • 1 small carrot cubed
  • 1 medium potato cubed
  • 1 onion chopped
  • 1/2 cup raisins
  • 1 tablespoon brown sugar
  • 1/2 to 3/4 cups vegetable broth or vegetable cube dissolved in water
  • 3 tablespoons Athena’s Chili & garlic Infused olive oil
  • Salt and ground black pepper to taste
Garlic is not used in this recipe because you will be cooking with Athena’s Chili & garlic Infused olive oil!

Empanada dough ingredients

  • 3 and 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup or about 100 grams of salted butter
  • 1 egg
  • 10 tablespoons fresh milk or soy milk

How to make the tofu filling

  1. Prepare the filling by heating 3 tablespoons Athena’s Chili & garlic Infused olive oil in a cooking pot. Add cubed tofu and onions and cook until the tofu is light brown.
  2. Add the potato and carrot cubes. Stir and continue to cook until they become soft.
  3. Add raisins, vegetable broth, salt, pepper, and brown sugar . Cover the pot, adjust the heat to medium, cook for 10 to 12 minutes.
  4. Cool down before making empanadas! You don’t have to drain because the cornstarch should have made the meatless empanada filing sticky.

How to make the empanada dough

  1. Prepare the dough using a food processor or by hand. Add 3 and 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1 cup or about 100 grams of salted butter (sliced into small pieces), 1 egg and  10 tablespoons fresh milk or soy milk.
  2. Add flour to a surface, preferably the kitchen counter. Transfer the dough and knead. Do not over knead the dough. 
  3. Cut into 2 portions and shape the portions into small 2 round discs.
  4. Flatten a disc using a rolling pin and use a small plate to carve out circular dough. Set aside.

How to make the meatless empanada with tofu

  1. To assemble an empanada, take one circular dough, add 2 tablespoons of filling in the center and fold. Secure the side by pressing a fork or folding the ends. Check out this video to test different folding styles.
  2. Preheat your oven to 180 degrees Celsius.
  3. Take a baking tray lined with parchment paper.
  4. Set the empanadas on the tray without touching each other.
  5. Put in the oven for 10 minutes or until they turn brown.
  6. Remove from the oven and let them cool down.
  7. Eat as is or with ketchup or sweet and sour sauce.



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