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Categories:Viewed: 97 - Published at: 9 years ago
Ingredients
- 1 cup cooked rice
- 2 cloves garlic
- 1 large red pepper, diced
- 1 tablespoon ground cumin
- 1 tablespoon chopped parsley
- 1 lb firm tofu, crumbled
- 2 tablespoons tamari
- 12 empanada wrappers or 12 tortillas
Method
- Preheat oven to 350.
- While the rice is cooking, saute the garlic for 3 minutes, add the pepper, cumin, parsley, tofu, and tamari and cook for 5 more minutes.
- Add the cooked rice and mix well.
- With a spoon, scoop some of the filling in the upper half of the empanada round, making sure to leave a large enough border.
- Fold the lower half over the top part to form a semi-circle.
- Press the edges together and go around the edge with the teeth of a fork to seal it.
- Place on a non-stick cookie sheet and bake for 20 minutes or until golden.
