Whole30 Tofu Veggie Rice Paper Dumplings
Savor the perfect fusion of crispy and wholesome with these Whole30 Tofu Veggie Rice Paper Dumplings! Packed with crumbled tofu, vibrant shredded carrots, crisp cabbage, fresh cilantro, and a hint of garlic and ginger, these dumplings bring a plant-based twist to your Whole30 menu. Wrapped in delicate rice paper wrappers and lightly pan-fried to golden perfection, they strike the perfect balance between crunchy and savory. This recipe is not only gluten-free and dairy-free but also customizable, allowing you to skip the sesame oil for full Whole30 compliance. Ready in under 45 minutes, these flavorful dumplings are ideal as an appetizer, snack, or light meal. Pair them with coconut aminos or your favorite Whole30 dipping sauce for an irresistible, guilt-free treat!
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Recipe Information
Ingredients
- 1 block Extra-firm tofu (pressed and crumbled)
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil (optional, compliant brand needed)
- 1 cup Carrot (shredded)
- 1 cup Cabbage (finely shredded)
- 2 stalks Green onion (thinly sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 0.25 teaspoons Sea salt
- 0.25 teaspoons Black pepper
- 12 pieces Rice paper wrappers
- 2 tablespoons Avocado or coconut oil (for frying, compliant brand)
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 15 minutes. Then crumble the tofu into small bits.
In a large skillet over medium heat, add 1 teaspoon of sesame oil (or skip if avoiding oils for Whole30 compliance). Sauté the crumbled tofu for 3-5 minutes until lightly browned.
Add coconut aminos, garlic, ginger, sea salt, and black pepper to the tofu. Cook for another 2 minutes to absorb the flavors. Set aside and let cool slightly.
In a large mixing bowl, combine the sautéed tofu, shredded carrot, cabbage, green onion, and cilantro. Mix well to create the filling.
Fill a shallow dish or pie pan with warm water. Dip one rice paper wrapper into the water for 5–10 seconds until soft and pliable. Lay it flat on a clean surface.
Place 2 tablespoons of the filling in the center of the rice paper. Fold the bottom edge over the filling, then fold in the sides and roll tightly to form a dumpling. Repeat for all wrappers.
Heat a non-stick skillet over medium heat and add 2 tablespoons of avocado or coconut oil. Working in batches, place the dumplings seam-side down in the skillet.
Fry for 2-3 minutes per side or until the wrappers are golden and crispy. Remove and place on a plate lined with paper towels to cool slightly.
Serve the dumplings warm with additional coconut aminos or a compliant dipping sauce of your choice.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
