Vegan Empanadas With Spinach and Tofu

Empanadas have a rich history rooted in the Iberian Peninsula, specifically Galicia in Spain, where they were originally developed as a way to preserve meat and fish in a portable pastry shell.

When Spanish colonisers arrived in the Americas, the dish evolved rapidly, adapting to the local ingredients available in different regions. In countries like Argentina, Chile, and Colombia, the empanada became a cultural staple, with each province developing its own signature filling and folding technique.

The transition from meat-based fillings to vegetable-centric versions reflects both the indigenous agricultural traditions of the Americas and the modern shift towards plant-based diets. Spinach and tofu combinations are contemporary adaptations that maintain the traditional texture and satisfaction of the original dish while catering to vegan preferences. The use of a shortcrust-style dough ensures the pastry remains crisp, whether fried or baked.

In many Latin American cultures, making empanadas is a communal activity. Families often gather to roll the dough and crimp the edges by hand, a process known as repulgue. This social aspect of preparation is as important as the meal itself, passing down culinary techniques through generations. Today, these savoury pastries are found everywhere from street food carts in Bogotá to high-end restaurants in Buenos Aires, representing a versatile bridge between ancestral tradition and modern dietary needs. ■

See the full recipe for Vegan Empanadas With Spinach and Tofu