Black Eyed Beans Dumplings (inspired by the traditional Brazilian dish “Acaraj”)

Leave beans soaking overnight. Drain and rinse when ready to start.

Pre-heat the oven to 375°F and set all filling ingredients out of the fridge to achieve room temperature.

Place beans on a cloth and rub it vigorously to remove the skin. Put it underwater and remove the skin.

Put the beans in a blender with the water, chickpea flour, half of the onion, hot sauce, garlic, 3 tbsp olive oil, salt, pepper, and baking powder. Blend until completely incorporated (1-2 minutes).

Heavily grease with olive oil ceramic or non-stick ramekins, or small containers of around 7-9 ounces, and fill with 1⁄4 of the mixture. The ramekins must be filled close to the top. Bake in the pre-heated oven at 375°F for 35 minutes or until golden brown and dry inside.

In a medium sized bowl, mix the crumbled silken tofu with the tomatoes, remaining onion, vinegar, 1 tbsp olive oil, cumin, and cilantro.

Remove the dumpling from baking container by releasing the sides first, then with a spatula remove the dumpling from the bottom carefully.

Put the dough on a flat surface and flatten it with bare hands until desired thickness. Fill in the dumpling with the tofu and tomato mixture and fold the sides to achieve a taco format. Enjoy!