Vegan Tofu & Veggie Wontons
Vegan Tofu & Veggie Wontons are packed with a delicious and flavorful filling that includes tofu, bean sprouts, carrots, green onions and soy sauce and then baked in the oven for a healthier version of your favorite Chinese take-out appetizer.
Prep Time45 mins
Cook Time20 mins
Servings: 24 wontons
- 14 oz Extra-firm Tofu pressed for at least 15 minutes
- 2 tsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 14 oz Canned Bean Sprouts
- 2 Carrots peeled
- 1 bunch Green Onions
- 2 tbsp Soy Sauce
- 1 tsp Garlic Powder
- 1/2 tsp Crushed Red Pepper Flakes
- 1/4 tsp Ginger Powder
- 24 Vegan Wonton Wrappers
- 1/2 cup Water
- 1 tbsp Olive Oil
Heat 2 tsp olive oil in a skillet. Crumble tofu into the skillet and sprinkle with salt and pepper. Cook over medium heat until golden, about 3 to 5 minutes. (Tofu should resemble scrambled eggs when done cooking.
While the tofu cooks, dice the bean sprouts and carrots and slice the green onions. Place all in a mixing bowl.
Add the tofu into the veggie bowl and stir in the soy sauce, garlic powder, red pepper flakes and ginger.
Preheat the oven to 350 degrees.
Working one at a time, place a wonton wrapper square on your work surface and add a heaping spoonful of filling. Dip your finger into the water and trace along the edges of the wrapper. (Note: the water is what will make the wrapper stick together, so don't be stingy!)
Fold one corner of the wrapper across the filling to the opposite corner, making a triangle. Firmly press all edges to make sure they are sealed.
Move assembled wontons to a baking sheet lined with parchment paper or tin foil. Lightly brush olive oil on top of each prepared wonton.
Bake at 350 degrees for 15 - 20 minutes, until golden brown and crispy. Watch carefully so that they don't burn. Enjoy!