Empanadas De Tofu Y Arroz - cooking recipe

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

Preparation

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.