Crispy Vegetable Buns With Tofu Recipe
By Earth of Maria
🔪Prep Time: 40 mins
👩🍳Cook Time: 20 mins
▢ 1/2 cup plant based milk
▢ 3 tsp dry inactive yeast
▢ 1 tbsp sugar
▢ 1 tsp baking powder
▢ 1 tsp salt
▢ 3 cups flour
▢ 1/2 cup water
▢ 1 tbsp rice vinegar
▢ 1 tbsp olive oil
▢ 20 oz extra firm tofu
▢ 1 tbsp rice vinegar
▢ 2 tbsp soy sauce
▢ 1 tbsp coconut sugar
▢ 1 tbsp sesame oil
▢ 2 cloves garlic, minced
▢ 1 cup scallions, chopped
▢ 1 cup carrot, diced
▢ 1/2 tsp salt
▢ 1/2 tsp black pepper
▢ 3 tbsp water
▢ 1 tbsp cornstarch
1Make the yeast mixture. Mix together plant based milk, yeast and sugar. Whisk together, and set aside for 10 minutes to allow the yeast to activate. Meanwhile, add baking powder and salt to plain flour in a large bowl.
2When the yeast mixture is ready, add water and rice vinegar. Mix together, then add the wet ingredients to the dry. Mix together using a spatula until the dough starts to clump together, then add olive oil and continue mixing and kneading using your hands for a further 5-10 minutes.
3Cover the dough with a towel and set aside for an hour, or until the dough has roughly doubled in size.
4Crumble up the extra firm tofu using your hands. Then, add soy sauce and coconut sugar, and mix together thoroughly.
5Heat the sesame oil in a large, non-stick skillet over a medium-high heat. Add the garlic, scallions and carrots. Season generously with salt and pepper, and cook for 5 minutes, until the vegetables start to soften.
6Add the tofu and cook for 10 minutes, stirring frequently, until the tofu starts to become crispy and browned. At this stage, lower the heat to a low-medium and add the water and cornstarch. Continue stirring until the filling thickens and starts to stick together.
7Add a dusting of flour to a large, flat surface. Transfer the dough to the surface and divide it into 4 equal sections to make the rolling process easier.
8Roll each section of the dough into a large, thin circle around 1/4 cm in thickness. Then, use either a glass or a cookie cutter to divide the dough into equally-sized circles. You can set aside the leftover dough and roll it out once more afterwards until you've ran out.
9Work on one bun at a time and cover the rest of the dough with a kitchen towel so that it doesn't dry out. Add a light layer of flour to the circle, roll it out wider, then flip, dust once more and continue rolling out until it’s around 12cm in diameter.
10Place around 2-2 1/2 tbsp of the filling in the centre of the circle, and press it into a neat dome using your fingers. Make sure to wash your hands after doing so in order to make the wrapping process easier.
11Seal together the edges. This may be a little bit tricky at first, but practice a few times to get the hang of it. Refer to the images in the blog post, as well as the recipe video to see how to make it easier. You can work either on a flat surface, or by holding the dough in the palm of your hand. Set the finished vegetable buns aside, covered, on a lightly dusted surface while you work on the rest.
12Place the vegetable buns into a large frying pan or skillet and add either olive oil or vegetable oil until around 1/8 of each bun is submerged in the oil. Bring the heat to a medium-high and allow them to cook for around 7-8 minutes.
13Flip the buns. They should be crispy and golden brown when you do so. Now add water to the frying pan until around 1/4 of each bun is submerged. Place the lid on the skillet/frying pan and allow to steam for a further 6-7 minutes, until all of the dough is cooked all the way through. Transfer carefully to a plate of your choice, and serve!
The Easiest Passion Fruit Cake You Will Make Ever At Home Recipe | Healthy Vegan Passion Fruit Tart Recipe In 4 StepsBy Vgn Bites
Best Vegan Pumpkin Pie Ever – Classic Thanksgiving Pumpkin Pie – Gluten Free Pumpkin Pie RecipeBy Vgn Bites
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.