Vegan Empanadas With Spinach and Tofu

Name: Vegan Empanadas With Spinach and Tofu
Prep time: 45 min
Cook time: 30 min
Yield: 8
Cuisine: The Americas
Ingredients: 250 g / 8.8 oz all-purpose flour; 1/2 teaspoon salt; 115 g / 4 oz coconut oil or vegan butter, chilled; 6-8 tablespoons cold water; 400 g / 14 oz firm tofu, drained and crumbled; 3 cups fresh spinach, chopped; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; Olive oil for cooking

Empanadas De Espinaca Y Tofu, Plant-Based Empanadas, Vegan Turnovers

Argentina, Chile, Colombia

Recipe Snapshot

The essentials, at a glance

These savoury hand pies feature a flaky crust filled with a nutrient-dense blend of spinach and tofu. They offer a plant-based twist on a traditional Latin American favourite, balancing earthy greens with aromatic spices. Perfect as a hearty snack or a light main course.

The Americas Appetizer Main Course Snack

Dairy-FreePlant-Based

Difficulty

Medium

Servings

Prep Time

45 minutes

Make Time

30 minutes

Calories

280 / serving

Diet

Vegan

Protein 9.0g

Fat 14.0g

Carbs 32.0g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:

No suitability warnings were flagged for this recipe.

Cook Along

Kitchen Instructions

Follow each phase with a cleaner flow from ingredient prep to final plating.

Track cooking progress forVegan Empanadas With Spinach and Tofu

STEP 1

In a large mixing bowl, combine the all-purpose flour and salt.

Instructions

Main

In a large mixing bowl, combine the all-purpose flour and salt.

Add the chilled coconut oil or vegan butter, and mix until the mixture resembles coarse crumbs.

Gradually add cold water, one tablespoon at a time, mixing until the dough forms a ball.

Knead gently for a minute, then wrap in plastic wrap and refrigerate for at least 30 minutes.

In a skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the crumbled tofu, chopped spinach, cumin, smoked paprika, salt, and pepper.

Cook for about 5-7 minutes, until the spinach is wilted and everything is well combined.

Remove from heat and let the filling cool.

Remove the chilled dough from the refrigerator and divide it into 2-3 portions.

On a floured surface, roll out each portion into a thin circle, about 6 inches in diameter.

Place a heaping tablespoon of the spinach and tofu filling on one half of each dough circle.

Fold the other half of the circle over the filling to create a half-moon shape.

Pinch the edges together to seal and use a fork to crimp the edges.

In a large skillet, heat enough olive oil over medium heat to cover the bottom of the pan.

Fry the empanadas in batches, cooking for about 3-4 minutes on each side, until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Other considerations for this recipe

Filling Variations

You can experiment with different fillings like mushrooms, lentils, or a mix of your favourite vegetables.

Healthier Alternative

To bake instead of fry, brush lightly with olive oil and bake at 200°C (400°F) for 20-25 minutes until golden.

Dough Texture

Keep the dough chilled while working with it to maintain its flakiness.

Nutritional Benefits

Spinach provides a significant source of iron and vitamins A and K.

Tofu delivers high-quality plant-based protein and essential minerals.

Cumin and paprika contribute antioxidant properties to the filling.

The use of coconut oil provides healthy medium-chain triglycerides compared to animal fats.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Recipe Credit

southamericanbites.comPlant powered south american vegan recipes

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Vegan Empanadas With Spinach and Tofu

In a large mixing bowl, combine the all-purpose flour and salt.

From the Blog All Contributions

Crispy Vegan Spinach and Tofu Empanadas

Andrew T.

17 Sep 2026

Crumbled tofu and fresh spinach create a hearty, protein-rich centre that transforms these plant-based hand pies into a satisfying treat. By sautéing the filling with smoked paprika and cumin, you get a deep, aromatic warmth that perfectly complements the earthy greens.

The secret to that professional finish is keeping the dough chilled, which ensures the pastry stays wonderfully flaky once it hits the hot oil. I love how the simple act of crimping the edges with a fork adds a rustic, homemade charm to every piece.