Empanadas are becoming a favorite for quick and easy meals for my family. In the mood for something warm, savory, and satisfying—without maxing out your grocery budget? These vegan empanadas are a great solution. Stuffed with a hearty mix of tofu and mushrooms, they’re packed with powerful plant-based protein and rich flavor. Best of all? They’re budget-friendly, easy to make and you can add your own ingredients to satisfy your tastebuds.
What’s really fun about making these empanadas is that you can make a a dozen at once. That’s great if you are feeding 2-3 people and even better if it’s just you. I say that because if you make a large batch, you can freeze them and have them whenever you want to. And did I mention that they are super kid friendly?
More to Love About This Empanada Recipe
If you’ve been here before then you know I love history. Of course I had to do the research to find out just where the empanada was born. The credit goes to Spain but you can of course find them everywhere now. I like this recipe because:
- Tofu is a great source of protein and contains all nine essential amino acids
- Black Beans are a great source of fiber which keeps us feeling satisfied.
- Mushrooms are low in calories and a great source of immune strengthening Selenium.
And More Reasons To Try This Recipe
- Empanadas are easy to hold in one hand
- Picky eaters and little ones have fun making them and eating them
- You can get really creative and stuff them with additional ingredients like tomatoes and sweet potatoes
If you are a longtime vegan or want to eat less meat, this easy empanada recipe could be a new favorite for weeknights. Using simple ingredients you likely have at home, these are great for meal prep, sharing with friends, or just enjoying for yourself.
Celebrate National Empanada Day with a Plant-Based Twist!
Did you know April 8th is National Empanada Day? This tofu and mushroom empanada recipe is a great way to honor the day and get more plants on your plate. So let’s get in the kitchen, turn the oven on and treat yourself and the people you love to a batch of homemade vegan empanadas.
👉 Have you tried this recipe? I’d love to see your creations! Share your empanadas on Instagram. Tag me @blackgirlseat or use the hashtag #PlantPoweredEmpanadas. I want to cheer you on and share your delicious creations with everyone!
LA Dunn is a plant-based advocate from the Bronx and a darn good Spades player. Visit the Black Girls Eat Website often for recipes and ideas for leaning into plant-based nutrition. LA is also an Amazon Influencer and she may receive compensation if you shop with her at the Black Girls Eat Shop on Amazon.
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Tofu and Mushroom Empanadas
Ingredients
- 1 package ready made empanada dough- 10 Discs
- 2 cups firm tofu-drained and cubed
- 1 cup cooked mushrooms
- 1 cup vegan shredded cheese
- 1 cup black beans-rinsed and drained
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp salt
- 3 tbs water
Instructions
- Pre-heat oven to 375. Heat a frypan or skillet on medium with 3 tbs of water. Add mushrooms and cook until done. Drain and dice tofu into cubes. Drain and rinse your black beans.
- Add mushrooms, tofu, black beans, cheese and seasonings to food processor or blender. Mix well.
- Dust your cutting board or table with flour. Separate empanada dough and roll it out a little bit.
- Brush the edges of the dough with water or a plant-based milk like oatmilk or almond milk. It helps the empanada get a little shine in the oven.
- Add 1-2 tablespoons of filling to dough and fold over into a semi circle. Seal the edges with a fork. Repeat.
- Place empanadas in oven and bake for 20-25 minutes or until golden brown. Enjoy alongside rice and beans or with your favorite chips and salsa or creamy avocado spread.