spicy breakfast empanadas

Feliz cinco de mayo, my lovelies. For the holiday, Claire and I decided to try a twist on an old Californian favorite–the breakfast burrito. Prepare for your day of revelries by making these hearty and delicious empanadas.

So there we were, standing in line at the local grocer. Dearly departed, ever-captivating American treasure Michael Jackson was blaring out across what seemed like aisle after aisle of slightly varied species of flaming-hot cheetohs. Leaving the store, Claire and I had only one thing on our minds: making empanadas.

Let me confess something to you, dear readers. Besides tacos, there is little else in the world that is as important to me as the enchanting empanada. Granted, these are strange times in my young, rootless life. But it is comforting to know that if nothing else, I can busy my hands and heart with these precious breakfast pockets.

These guys can easily be made vegan by following the recipe below linked below to a marvelous vegan puff pastry and using soy milk in lieu of the egg wash. We recommend pairing with salsa and ample lime, as you would a tasty breakfast burrito (or, in this writer’s humble opinion, any worthwhile meal). You should try these surprisingly simple treats this holiday weekend–they’re easy as 1, 2, 3.

Tofu Scramble Empanadas

makes 4 empanadas with extra filling

 

canola or vegetable oil

1 yellow onion

4 red potatoes
6 oz cremini mushrooms
1/2 tsp cayenne pepper
1/2 tsp oregano
1 tsp sea salt

1 tsp black pepper
12 oz extra firm tofu

1 sheet conventional puff pastry dough
1 egg
1 lime 

OR, for vegans, follow this recipe for a marvelous vegan puff pastry: http://www.veganbaking.net/recipes/pastries/puff-pastry

Coat the bottom of a large pan generously with vegetable oil. Chop potatoes and onion, combine in pan with cayenne, oregano, salt and pepper. Let cook until potatoes are soft and the onion begins to brown, then dice tofu and scramble in pan. Roll out pastry dough (can be purchased at most grocery stores) onto a floured surface, and use any available stencil-like tool to cut large-ish circles, approx. 9 inches in diameter. Place on lightly greased baking sheet. Whisk one egg with 1 tbsp water, and brush the egg wash (soy milk wash for vegans; see vegan baking website linked above) onto the open circles of dough. Spoon tofu scramble mixture in the middle of the circle, add a squeeze of lime, gently fold over to create a pocket, and seal edges with a fork. Brush remaining egg or soy wash over the top of each pocket, perhaps add a sprinkle of salt. Bake for approx. 15-20 min at 400 degrees Fahrenheit, and enjoy with extra lime and/or salsa to taste!