Go Back

Vegan Tofu and Mushroom Dumplings

Stuffed with a super flavorful and satisfying mix of tofu and mushrooms, they are sure to become a favorite!
Prep Time 30 mins
Cook Time 15 mins
Servings 3 people


  • 1/2 block tofu drained, pressed to remove water, and crumbled
  • 1/2 tsp sesame oil
  • 1 cup white mushrooms chopped
  • 1 tsp dark soy sauce can sub regular soy sauce or tamari
  • 2 tbsp of the sauce below (whisk ingredients together in a bowl)
  • 3.5 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 1 tbsp chili garlic sauce can sub sambal
  • 1.5 tbsp sesame oil
  • 1 tsp reduced sodium soy sauce can sub tamari
  • 1/2 tbsp agave can sub maple syrup
  • 1/4 tsp garlic powder
  • Garnish: sesame seeds, red chili flakes, finely chopped cilantro


  • In a pan, add tofu, mushrooms, oil, cook for 7-10 min stirring often, until starting to brown. Add dark soy sauce and 2 tbsp sauce. Stir, cook 1 min.
  • Put some water in small bowl. Have the filling mixture and wonton wrappers handy. Take 1 tbsp of tofu mixture, place in center of wonton wrapper. With finger, wet two adjacent edges of wonton square.
  • Fold over other two sides, press down firmly, squeezing out air. You should have a triangle. Fold in two sides of the triangle to overlap each other, secure with bit of water, press firmly.
  • Once all are folded, cook dumplings for 3 to 5 min (until wrapper is fully cooked) in steamer or large pan with some water in bottom and covered, as a makeshift steamer. Just be extremely careful when handling the dumplings, to avoid breaking them.
  • Remove to serving plate, brush with the sauce, top with garnish and serve with the rest of the sauce as a dipping sauce.
Keyword dumplings, mushrooms, tofu