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.
Ingredients
- 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
Instructions
- 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!