Vegan Tofu Dumplings (Nepali Tofu Momos)
These steamed dumplings with a spiced tofu filling on a bed of tomato-chili momo chutney is a classic street food you need to make at home!
Servings: 25 momos
Ingredients
Momos
- 25 dumpling wrappers
- 2 tbsp oil
- 250 g extra firm tofu or minced protein
- 1 tsp minced ginger
- 2 tsp minced garlic
- 1/4 cup chopped spring onions
- 1 tbsp garam masala
- 2 tsp chili powder
- 1/4 tsp turmeric
- 1/4 tsp sweetener
- 1/2 tsp black pepper
- 1 tsp black salt/salt
- 1 tbsp light soy sauce
- water
Tomato-Chili Chutney
- 2 medium tomatoes
- 4-5 dried red chillies
- 1 tsp ground cumin or sichuan pepper
- 1 tsp minced garlic
- 1/4 tsp black pepper
- 1/2 tsp sweetener
- 1 tsp salt
- 1/4 cup water
Instructions
- Heat some oil in a pan and sauté the garlic and ginger until golden. Add dry spices garam masala, chili powder, turmeric and saute.
- Crumble tofu and saute until well combined. Add soy sauce, sweetener, black pepper and salt. Add a splash of water if mixture is too dry.
- Stir in spring onions and let it cool.
- Line the dumpling wrapper edge with water. Place a spoonful of filling in the center, fold the dough over, and pinch the edges to seal. You can shape them into pleats.
- Place the momos in a steamer lined with parchment paper. Steam for about 7-8 minutes until the dough is translucent.
- Prepare tomato-chili chutney by boiling tomatoes and dried red chillies. Drain the excess water.
- Add tomatoes, chillies, and the other ingredients to a high speed blender and blend until smooth - use the excess water from the boiled aromatics earlier.
- Enjoy momos with the spicy chutney. Garnish with more spring onions.
Notes
TIP: You can also freeze these momos and steam them whenever you'd like! These can last 1 month in the freezer.