Best Tofu Vegetable Gyoza Recipes

VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)

Vegetable Dumplings (Vegan Gyoza / Potstickers) image

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They're made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.

Provided by Bianca Zapatka

Categories Appetizer Lunch & Dinner Main Course Side Dish Snack Snacks Soup

Time 1h

Number Of Ingredients 23

Ingredients

2 ½ cups all-purpose flour (300g) (or sub 1 ½ cup fine white rice flour (200g) + ¾ cup tapioca starch (80g), if gluten-free*)
½ tsp salt
⅔ cup hot water (160ml)
cornstarch or all-purpose flour or rice flour (for dusting the work surface)
1-2 tbsp sesame oil
2 cloves garlic (minced)
1 tbsp ginger (minced)
1 onion (diced)
1 carrot (100g) (shredded)
7 oz mushrooms (200g) (finely chopped)
½ stick leek (60g) (finely chopped)
7 oz cabbage (200g) (shredded)
2 tbsp soy sauce
1 tbsp rice vinegar
salt and pepper (to taste)
1 tsp sriracha (or sambal oelek (optional))
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp agave syrup
¼ tsp sesame oil
½ tsp sriracha or sambal oelek (optional)
1 tbsp toasted sesame seeds
2 tbsp spring onions (sliced)

Steps:

*Note: I highly recommend watching the recipe video!

Nutrition Facts : ServingSize 10 Dumplings, Calories 316 kcal, Carbohydrate 59.7 g, Protein 9.6 g, Fiber 3.4 g, Fat 3.1 g, SaturatedFat 0.4 g, Sugar 5.2 g

VEGGIE TOFU PIZZA

Veggie Tofu Pizza image

Top baked pizza crust with tofu and veggies to give you a cheesy dinner. Perfect if you love Asian cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 12

Ingredients

8 oz firm tofu (from 14-oz package), cut into 1/2-inch cubes (1 1/2 cups)
1 cup sliced fresh mushrooms
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
1 can (11 oz) refrigerated thin pizza crust
1/2 cup pizza sauce
1/2 cup sun-dried tomatoes in oil, drained, cut into small pieces
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
1 tablespoon chopped fresh basil leaves
1 cup shredded reduced-fat mozzarella cheese (4 oz)

Steps:

In medium bowl, stir tofu, mushrooms, vinegar, oil and Italian seasoning. Cover and refrigerate at least 30 minutes.
Meanwhile, move oven rack to lowest position. Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Bake about 10 minutes or just until edges are light golden brown.
Spread pizza sauce over crust. Drain marinade from tofu and mushrooms, discarding marinade. Top sauce with tofu, mushrooms, tomatoes, bell pepper, onion and basil.
Bake 10 minutes; sprinkle cheese over pizza. Bake about 10 minutes longer or until cheese is melted and crust is deep golden brown.

Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 6 g, TransFat 0 g