I called this Athena’s Eggy Empanada because this recipe is Greek inspired- with the fresh dill and kalamata olives. In my previous recipe, I used actual eggs and feta cheese. The kalamata olives replace the feta in this recipe. I did not miss the feta at all since it has a similar salty flavor as kalamata olives and tofu eggs are AMAZING.
Most people eat eggs during breakfast hours. When I did eat eggs, after becoming vegetarian, I ate them later in the afternoon/evening because eggs are pretty heavy (I usual eat my meals light to heavy). Believe it or not, I starting making tofu eggs, or tofu scramble, in 2017! And actually tofu wasn’t part of my diet, despite being vegetarian for over 4 years!
I grew up on empanadas. In my household, I am Puerto Rican, we called them Pastillos. Typically theses are deep fried in oil and stuffed with meat. None of that is in this recipe! Of course, if you do eat meat and care to add some, go for it.
There are four steps to this recipes:
- Roasting the tomatoes.
- Making the dough.
- Making the tofu scramble
- Forming the empanada
In that order! It’s simple really and doesn’t take as much time as you think. DOn’t be intimidated by making the dough. It’s simple. If you have little ones, get your kids involved with the dough making! These Empanada’s can be eaten with a leafy green salad, home fries or whatever you heart desires!
Serving size: Make 4 Large empanadas or 6 smaller ones!
STEP 1: Roasted Tomatoes
Roasted Tomatoes Ingredients
- 15 grape tomatoes, halved
- 1 pinch salt, pepper & oregano
- 1 tsp olive oil
Roasted Tomatoes Instructions
- Pre-heat the oven on 350 degree Fahrenheit.
- Toss all ingredient in a bowl and roast for 15-20 minutes.
Time to prep the dough…
STEP 2: Dough
- 2 cup all-purpose flour
- 3 tbsp tapioca flour
- 3 tbsp polenta (corn meal)
- 2 tsp baking powder
- 1 tbsp dried parsley
- ½ tsp pinch salt & pepper
- 2 tbsp olive oil
- 1 cup water
- First, mix all dry ingredients in a bowl.
- Now add the olive oil and slowly incorporate the water.
- Form into a big ball, divide the dough into 4 or 6 parts then rolled into smaller balls.
- With a rolling pin, roll out each ball of dough into a disk.
Time to prep the eggs…
STEP 3: Tofu Scramble (“Eggs”)
- 1 package extra firm tofu
- 2 tsp Dijon mustard
- 2 tsp fresh dill
- 1 pinch salt and pepper
- 3 tbsp nutritional yeast, optional
- 1 small piece of red or white onion, diced (about 2 heaping tbsp.)
- 2 garlic cloves, minced
- 2 tbsp veggie broth, plus more as needed
- 15 Kalamata olives, sliced in thirds (or more to taste)
- In a non-stick pan, over medium heat, add the veggie broth.
- Add in the onion and garlic. Saute until the onions are translucent.
- Crumble the tofu over the pan you are using then add in the turmeric, dill, mustard, nutritional yeast, salt and pepper. Sauté for about 5 minutes, sautéing every few minutes and adding splashes of veggie broth to avoid sticking.
- Now mix in the olives and cook for another 5 minutes, again, sautéing every few minutes. Remove from heat.
STEP 4: Assembly
- Crank up the oven to 375 degrees F.
- On half of the disk(the dough), add half of the egg then add the tomatoes.
- Close the top half of the dough over the filling. Close the ends shut with your finger tips and seal with a fork (see above), removing any access dough- I used a pizza cuter (see below).
4. Carefully transfer to the baking sheet, at least 1 inch apart. OPTIONAL STEP- brush the tops with melted butter or spray with “pam”.
5. Bake on 375 degrees for 20-40 minutes, depending on the size.