Three golden triangular empanadas on a gray plate, accompanied by a small white bowl filled with red tomato sauce. A hand dips a piece of empanada into the sauce. A bag of tortillas is visible in the background.

Appetizers

Spinach and Tofu Empanadas

1-2 portions
30 minutes

Craving homemade empanadas but don’t have hours to spend in the kitchen? Transform pesto tortillas into these crisp and tasty treats, perfect as a main meal or appetizer. Simple, fast, and loved by all—air fryer fans or not!

 

 

 

INGREDIENTS

  • 2 Mejicano pesto tortillas
  • ½ block (about 150 g) firm tofu 
  • 1 cup (250 g) spinach, chopped
  • 1/3 cup mozzarella cheese, grated
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) dried basil
  • Salt and pepper, to taste

To seal the empanadas (as needed): 1 tbsp (15 ml) flour, mixed with 2 tbsp (30 ml) water.

STEPS

  1. Cut tortillas into 4 and set aside.
  2. Crumble tofu into a bowl and add the chopped spinach, grated cheese, olive oil and dried basil. Season with salt and pepper and mix well. 
  3. Place a bit of filling in the middle of half of the tortilla pieces. Cover with another tortilla piece and use the flour and water mixture to seal, pressing a fork down along the edges. 
  4. Cook the empanadas: 
    1. In an air fryer: at 200°C (400°F) for 7 minutes. 
    2. In the oven: at 200°C (400°F) for 15 minutes. 
  1. Serve hot, as a main course or appetizer, with your favourite tomato sauce.

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