EMPANADAS DE TOFU Y ARROZ

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TOFU AND RICE CAKES

 

1 cup cooked rice

2 cloves garlic

1 large red pepper, diced

1 Tablespoon ground cumin

1 Tablespoon chopped parsley

1 pound tofu - crumbled

2 Tablespoons tamari

12 empanada rounds (found ready to use in the frozen section of your

local ethnic market or you can also use small flour tortilla rounds

which can be found in most large supermarkets in the refrigerated

section)

 

Preheat oven to 350 degrees. 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 at 350 degrees for 20

minutes or until golden.

 

Serve as an appetizer.

Makes 12 empanadas