Tofu Ackee Empanadas
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Dough
4 cups all-purpose flour 2 tbsp sugar 1 tsp ground turmeric
1 cup salted vegan butter
1 cup cold water
In a large glass mixing bowl stir together the flour, sugar and turmeric.
Cut in the cold vegan butter. Using hands, work in the butter until it is well-combined.
Pour in the cold water. Stir well. Knead for several minutes.
Form a large ball. Wrap ball in plastic and chill for at least an hour.
Filling
1 tbsp coconut oil
1 tsp garlic paste 1 tsp ginger paste
1 block extra-firm tofu, drained and crumbled 1 tsp curry powder 1 tsp jerk seasoning 1/2 tsp black salt
1 can ackee, drained and rinsed ½ tsp sea salt ¼ tsp black pepper
½ cup jarred roasted red peppers, slivered ¼ cup raisins ¼ cup nutritional yeast
Heat coconut oil in a large saucepan over low heat. Sauté garlic and ginger paste for two minutes.
Stir in the crumbled tofu, jerk seasoning, curry, and black salt. Cook for several minutes, stirring frequently.
Stir in the drained ackee, sea salt and black pepper. Cook for a few more minutes, stirring frequently. Turn heat off.
Stir in the roasted red peppers, raisins and nutritional yeast. Set aside to cool.
Assembly
Line two large cookie sheets with parchment paper.
Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet.
Scoop one generous tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)
Preheat oven to 425 degrees F. Place empanadas in freezer for 15 minutes. Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk. Bake in preheated oven for 15 minutes.
Allow empanadas to cool for a few minutes before serving.
Yields; about 2 dozen empanadas.
