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Serve this dish as an appetizer.


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, sauté 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.

Your question and comments are welcome

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