Veggie Empanadas

Ingredients

• 3 1/3 c (417 g) all-purpose flour
• 1 tsp (5 mL) iodized salt
• 3 oz (85 g) silken tofu
• 1 1/3 c (256 g) brown lentils, washed and sorted
• 2 yellow onions, diced
• 1 bay leaf
• 2 cloves garlic, minced
• 2 tsp (10 mL) smoked paprika
• 1 tsp (5 mL) sweet paprika
• 1 tsp (5 mL) ground cumin
• 1/4 c (34 g) olives, sliced
• 3 green onions, sliced
• 1/16 c (10 g) raisins, roughly chopped
• 3/4 c (180 mL) low-sodium vegetable broth
• 1/4 c (60 mL) aquafaba (liquid from can of chickpeas)