Vegan Empanadas Recipe

Ingredients for 4 empanadas:

• ½ cup almond flour 
• ½ cup coconut flour
• ¼ cup coconut oil
• 2 tbsp psyllium husk
• 3–4 tbsp water
• ½ cup tofu, chopped
• 1 tsp soy sauce
• 2 tbsp tomato sauce
• ½ tsp ground paprika
• ¼ tsp oregano, dried
• ¼ tsp ground cumin 
• Salt, to taste

How to prepare:

1. Put the almond flour, coconut flour, coconut oil, psyllium husk, and salt in a bowl.
2. Add water and knead. The dough will firm up as the flour absorbs the water. Let it rest for 5–10 minutes, and then make 8 small dough balls.
3. Meanwhile, put the tofu in a small pot and add 2 cups of water. Then add spices and soy sauce. Simmer for 5 minutes after boiling. Cut them into small crumbles. Then add tomato sauce to the tofu and let it cool down.
4. Preheat the oven to 360°F/180°C. Line a baking sheet with baking paper.
5. Roll the dough into 2mm (less than 1/8in) disks. Use plastic bags to stop them from sticking. 
6. After rolling the dough, put a tablespoon of filling in the center. Close and shape the empanada by folding it over the plastic. Place the shaped empanada on the baking sheet.
7. Bake the empanadas for about 12 minutes. Allow to cool. Serve and enjoy!