Tofu Vegetable Dumpling Rolls


Delicious vegan dumplings! Dumplings, momos, extra-large spring rolls... what ever you want to call them! Enjoy these tofu and vegetable stuffed rice paper wraps. Filling, packed full of plant-protein, savory, and full of flavor - this simple vegan, gluten-free meal is one for the whole family to enjoy!


Vegan I Gluten-free


Serves: 6 - 8 dumplings

Time: 45 minutes


2 tbsp. olive oil

2 cloves garlic, minced

1/2 white onion, chopped

1/2 cup green cabbage, sliced

1/2 cup purple cabbage, sliced

1/2 cup carrot, grated

6 - 8 ounces firm tofu, cubed

1 spring onion, chopped

2 tbsp. tamari sauce


6 - 8 rice papers


Toppings

White & black sesame seeds



To prepare the filling - Prepare, slice and chop all the vegetables.


Heat a large skillet over medium-high heat. Once hot add 2 tbsp. olive oil. Add the garlic and onion and sauce 30 - 60 seconds, until fragrant.


Add the cabbage, carrot and tofu. Sauté 3 - 5 minutes, until the veggies are tender and the tofu golden brown.


Add the remaining ingredients and cook until heated through. Stir well.


Remove from the heat and set the mixture aside.



To prepare the dumplings - Prepare a bowl of warm water and a clean, dry, flat surface (recommended large cutting board), and a plate.


Working one at a time, place a rice paper into the bowl of water. Completely wet the paper. Transfer the paper to the cutting board - it will continue to become pliable with time.


Add ~1/4 - 1/3 cup of the filling mixture to the bottom of the rice paper, leaving 2 - 3 inches at the bottom edge. Fold the right and left sides of the paper over the mixture. Lift the bottom edge and fold it tightly over the filling. Continue to roll the dumpling until sealed.


Transfer the dumpling on the plate. Continue the process until all dumplings are rolled.


To fry the dumplings - Heat a large skillet over medium-high heat. Add 2 tbsp. olive oil. Once hot, add dumplings to the pan, careful that they don't touch or overcrowd the pan.


Heat 2 - 3 minutes, until golden brown, then flip, cooking an additional 1 - 2 minutes, until browned.


Transfer the cooked dumplings to a plate. Work in batches until all dumplings are fried.


To serve - Enjoy the dumplings warm. Garnish with sesame seeds. Serve with tamari dipping sauce or coconut aminos.


To store- Best served fresh. Keep leftovers 1 day in the fridge.



75 views0 comments