the picky eater

👩‍🍳 Why This Recipe Works

– Weeknight meal – Gluten-free – Vegetarian and vegan – 30-minute meal – Freezer friendly – Quick and easy


How to make Vegetarian Wontons


Get the tofu ready: Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs.


Pulse the carrots: Place carrot, white of the spring onion, garlic and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste


Pulse the rest of the veggies: Place the cabbage pieces and mushrooms into the same food processor bowl and pulse several times. Remove and set aside.


Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes.


Add in the wet ingredients: Combine the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients in a large bowl. Stir until everything is combined.


Assemble the wontons: Place a wonton wrapper on a flat work surface, spoon a bit of the mixture into the middle of the wrapper, removing any air bubbles.

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