Prep 15 mins
Cook 20 mins
I'm always looking for new tofu recipes. This one is a keeper.
- 1 cup cooked rice
- 2 cloves garlic
- 1 large red pepper, diced
- 1 tablespoon ground cumin
- 1 tablespoon chopped parsley
- 1 lb firm tofu, crumbled
- 2 tablespoons tamari
- 12 empanada wrappers or 12 tortillas
- Preheat oven to 350.
- While the rice is cooking, saute the garlic for 3 minutes, add the pepper, cumin, parsley, tofu, and tamari and cook for 5 more minutes.
- Add the cooked rice and mix well.
- With a spoon, scoop some of the filling in the upper half of the empanada round, making sure to leave a large enough border.
- Fold the lower half over the top part to form a semi-circle.
- Press the edges together and go around the edge with the teeth of a fork to seal it.
- Place on a non-stick cookie sheet and bake for 20 minutes or until golden.
My vegetarian DD#2 fixed these during our Mexican cooking marathon last night! Wonderful dish! The only change she made was rolling them in whole wheat tortillas, brushing with olive oil and baking until crisp. Thanks ever so much for sharing! (I think they would be fantastic for breakfast, too)
These ended up being enchiladas, I think. No matter, it's a great recipe. I added more garlic, a minced serrano pepper, scallions & some oregano. I sprinkled shredded Monterey Jack cheese on them for the last 5 minutes of baking. I think they still need *something* to jazz them up - maybe a tomatillo sauce to go with them? This is definitely a keeper!