Empanadas with chimichurri

Ingredients

• 60 mL vegan margarine (¼ cup)
• 250 mL water
• 1.5 tsp salt
• 1 tsp apple cider vinegar
• 7.5 dl all-purpose flour (3 cups)
• 1 block tofu, firm or extra firm
• 1 onion, chopped
• ½ red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp oregano
• 1 pinch cayenne
• 1 tbsp olive oil
• salt to taste
• 1-2 potatoes, boiled
• 1 dl green peas
• 2-3 tbsp raisins
• 10 olives
• 1 bunch parsley, finely chopped
• 3 cloves garlic, finely minced
• 2.5 dl olive oil
• 2 tbsp red wine vinegar
• 1 tbsp dry oregano
• ½-1 red chili, finely chopped
• salt to taste

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