Tofu Empanadas

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 stick 1/2 cup very cold unsalted butter, cut into cubes
• 1 large egg
• 1/3 cup ice water
• 1 tablespoon vinegar white vinegar or apple cider vinegar
• 1 egg; slightly beaten + mixed with 1 tablespoon of water for egg wash; to brush on empanadas right before baking
• For the empanadas:
• 1 tablespoon extra-virgin olive oil
• ½ small onion diced
• 1 to 2 cloves fresh garlic minced
• 4 oz mushrooms diced
• ½ cup zucchini (skin on) diced
• 2 cups fresh spinach
• ½ teaspoon chili powder + more if desired
• 1 package Nasoya® TofuBaked Chipotle Marinated Baked Tofu cut into cubes
• salt and pepper
• For the spicy mayo dipping sauce:
• 4 tablespoons Japanese mayonnaise
• 3 to 4 teaspoons Sriracha sauce
• 1 teaspoon roasted sesame oil
• 1 teaspoon fresh lemon juice
• toasted sesame seeds

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