Vegetable tofu gyoza

Lets get crafty

Every once in a while it is fun to switch it up in the kitchen with a more hands on, crafty recipe. With loads of design options as to how you want the dumpling to look like in the end, here is the gyoza vegan i.e. plant-based version.

Easy clean up

This is an easy one pot recipe, with minimal amount of pots necessary, but it will take some time and patience to get gyoza wrapper filling and pinching part down.

Foods are valued depending on what you compare them to

What makes this curry a little bit more health promoting that the usual recipes?

First of all it is plant-based, which inherently makes it a far more nutritious choice (more on this in other posts).

Second of all we tweaked the ingredients a bit to make it more nutrient dense.

Improvements made:

  • Introducing more protein with adding tofu and peas
  • using whole food ingredients
  • packed with diverse vegetables
  • high fiber content

Very important tip to balancing your meals

Balancing your meals to make them more nutrient dense, help with satiety, and fiber intake.


Soup to begin your meal is always an improvement in water, fiber, and nutrient intake. Make any soup you like and help with satiety before you dig into the pizza, so you can fully enjoy every bite.


A great salad can balance out any meal. In our case we add it for variety of nutrients, and to improve the fiber content of the meal. We suggest an abundant green salad with all the fun veggies you like to add color and taste.

If you don’t want it to take away from your pizza experience – just eat it before hand, after the soup or instead of it.


Will the gyoza serve as an hour d’oeuvre or main dish? This mostly depends on your choice of serving size.

Be creative

Explore your palate and all the ways you can make this dish more balanced, nutritious and delicious. Try introducing more ingredients like vegetables, legumes, seeds, nuts, herbs or spices.

Vegetable tofu gyoza

Prep Time: 302 Minutes
Cooking Time: 10 Minutes
Total time: 5 Hour 12 Minutes
Servings: 2-4 People


gyoza filling
  • frozen gyoza wrappers (thaw and prepare according to instructions)*
  • 1 carrot finely chopped**
  • 1/2 cup frozen edamame
  • 2 cabbage leaves finelly chopped
  • 1/4 cup cauliflower finely chopped
  • 200 g tofu crumbled
  • 1/2 onion finely chopped
  • 2 inch grated ginger*
  • pinch of pepper
  • salt to taste
  • 3 tablespoons soya sauce
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sesame oil
  • 1 tablespoon chopped spring onions
  • pinch of chilli flakes


1. To a wok or a nonstick pot add the onion and cook it until lightly browned.
2. Add in the spices, ginger and toast them lightly before adding edamame and chopped carrots. Cook for 5 min
3. Crumble in the tofu and and add the cabbage. Cook until softened and some of the water has evaporated.
4. Prepare the gyoza wrappers as instructed on the packaging, when ready add the filling, hold in your hands and fold in half and pinch the edges shut.
5. Make the dipping sauce by adding all the ingredients to a small bowl and stirring until combined.
6. Add the toppings, spread them equally and if so inspired add more nutritious ingredients and serve.
*alternatively you can buy fresh gyoza wrappers or make them yourself

**if it is too difficult to finely chop the carrots you can opt to grate them instead