clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan gyozas with tofu


  • Author: alicia gonzalez tome
  • Prep Time: 40 minutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 30 gyoza 1x
  • Category: Appetizer
  • Cuisine: Japanese
  • Diet: Vegan


These simple vegan gyozas with tofu are small Japanese dumplings. Filled with tofu and veggies, they are super easy to make and delicious. Ideal to make a big batch and freeze them or to enjoy freshly made at a dinner party! 



3 garlic cloves

2cm cube ginger diced

1/2 large leek or 1 small diced

1 large carrot grated

200 grams non-GMO organic firm tofu

8 cup mushrooms diced (approx. 2 cups when diced)

2 1/2 tablespoons tamari or soy sauce

30 store-bought GF gyoza wrappers



  1. Prepare the ingredients: dice the garlic and ginger, finely chop the leek and mushrooms, grate the carrot and crumble the tofu with the hands.
  2. Cook the filling ingredients: add a drizzle of olive oil to a non-stick pan on medium heat. Add the garlic and ginger and stir for a minute. Add the leek and stir for a couple of minutes, add the carrot and stir for another minute. Make a space in the centre, bring the heat to high and add the tofu. Pour 2 tablespoons of soy sauce and stir all the ingredients together. Transfer the mixture to a bowl.
  3. Cook the mushrooms: with a small drizzle of olive oil on high heat. Once they start to squeak and give up their water, add 1/2 tbsp of tamari sauce and stir for a minute until they are cooked.
  4. Transfer the mixture (except mushrooms) to a food processor and pulse for a minute. You want the ingredients to bind but not to form a paste. Put the mixture in a large bowl, add the mushrooms and combine with a spoon or fork.


  1. Put the wrapper in the palm of your hand. Dip your fingers in water and lightly wet half the edge of the wrapper
  2. Put approximately 1 tablespoon of filling in the centre of the wrapper, fold the wrappers and press both halves together.
  3. Make small 5-6 small pleats
    Vegan gyozas with tofu


  1. Add a drizzle of olive oil to a non-stick pan in medium-high heat. Cook the gyozas until the underside is lightly golden-brown.
  2. Pour 1/3 cup of water around the gyozas and place the lid. Cook for about 4-5 minutes until the water has evaporated and the gyozas are cooked.
  3. Serve with gyoza sauce or simply soy sauce!


  • Eat them freshly made or freeze them. I don't recommend storing in the fridge as the wrappers get soggy and the gyozas are more likely to break apart when cooking them.
  • To freeze the gyozas, put a single layer of gyozas in an airtight container, making sure they don't overlap each other to avoid them sticking together. Once they're frozen you can put them all together in the same container or reusable freezer bag.

Keywords: gyoza tofu filling, vegan gyoza with tofu, vegetarian gyoza, vegan gyoza with tofu and mushrooms,