500 g of flour¼ Cup
2 Tbs vegetable oil (or 1/2 cup vegan butter or magarine)
1 teaspoon of salt
1/2 teaspoon of sugar
2 teaspoons of cold water
1/2 liter of unsweetened non-dairy milk (I used home made oat milk).
3 tablespoons all purpose flour
1 tablespoon of salt
200 g firm or extra-firm; drained (frozen once)
2 tablespoons of vegetable oil
2 spoons of nutritional yeast.
A little bit of Dried Red Aji Chili Pepper ** (optional).
For the dough, place the flour with the oil (butter or margarine) in a bowl and mix everything (until it has a sandy texture) then add the salt, sugar and mix everything well. Finally add the water until you get a homogeneous dough.
Place the flour and margarine in a small saucepan over low heat, mix well until a dough forms, then add the milk and with the help of a balloon or suitable whisk, mix avoiding lumps, add the nutritional yeast and salt, Let it start to cook without stopping beating and once it starts to boil add the tofu (in small pieces) and mix without mashing it too much.
In a large mixing bowl add the starter, water and olive oil, agitate you hand to form a frothy liquid. Add the flour and salt mix by hand to form a rough dough making sure to incorporate all the flour, leave to rest 30 mins covered. Uncover wet your dominant hand shake off the excess water with your other hand rotate the bowl while you stretch and fold around 15 – 20 times cover and repeat once more after another 30 mins rest covered. Cover and leave to bulk ferment at room temperature (mine kitchen at the time was at 23 Celsius) for 3 to 4 hours until the dough has doubled in size (or leave it 12h into the fridge, more flavor!).
Knock back to degas the dough, divide into 2 equal pieces, form into balls then bench rest covered for 1 hour. While bench resting preheat your oven to 240 Celsius (my oven is non fan assisted) After bench resting, flour your work surface roll out into a circle about 3-4 mm thick place the filling on one half of the dough leaving sufficient room to seal the edges together. Moisten the edge with a little water and fold over the filling, press the edges together to form a seal. Transfer to a baking sheet and bake for around 15 mins.
Dilute a little bit of the Dried Red Aji Chili Pepper in a little bit of water to paint the llauchas.