These tofu, zucchini, dumplings are amazing! I first tried them at my job and I knew I had to make them right away for dinner (really… I was obsessed). These are adapted from the “Yum Yum Dumplings” found in the recipe book: Appetite for Life by Stacey Antine.
-1 package drained tofu
-1 medium zucchini
-2 tbsp chopped cilantro
-2 cloves garlic, minced
-Soy sauce or liquid aminos
-1 package square egg roll wrappers
-3 tbsp (or more) olive oil
To begin, drain and dry your tofu and then crumble it in a bowl (easiest with a fork). Shred or mince the zucchini and add that to your crumbled tofu. Chop up your cilantro and garlic and mix that in along with a splash of soy sauce or liquid aminos. The filling is done!
To assemble the dumplings, place a spoonful of the filling onto a roll wrapper and wet the sides of the wrapper with warm water to help it stick when you fold it over (in a triangle shape). Once filled, you’re ready to bake or “fry”.
To bake, heat the oven to 425, spray your dumplings with a little bit of olive oil, and bake for 8-10 minutes or until browning.
If you’re going to use a skillet, heat the oil on medium and add the dumplings in one later until each side is browned.
Serve with some liquid aminos or soy sauce and enjoy! (P.S. I added some cilantro to mine, obviously!)