In a food processor combine flour, salt, turmeric and baking powder.

From the feed tube, while the blender is still on, pour the plant based milk (lightly warm) and the vegetable oil.

Transfer the dough onto a flour dusted surface. Add the corn flour and kneed for a few minutes, adding more flour if it seems too wet. Cover the dough and allow to rest for at least 30 minutes.

In the same food processor (there's no need to wash it) add tomato pure, garlic, capers, basil, oregano and plant based milk. Blend until well combined. Add borlotti beans firm tofu roughly crumbled with the hands and pulse the blender to obtain a pretty chunky mixture (this step it's totally up to you, blend more or less the filling according to your own taste). Set aside.

Preheat the oven at 180°C/350°F.

Roll the dough to a thickness of 3-4 mm. Cut circles of roughly 10 cm diameter.

Fill every circe of dough with a spoonful of filling. Fold into a half moon shape, seal the edges, then pinch and twist the dough to create the typical curly edges.

Arrange onto a baking tray and bake for 20 to 30 minutes, until golden. For a nicer finish you can also brush some plant based milk on each empanada.

Serve the empanadas preferably warm and...enjoy!