Gluten-Free Vegan Dumplings | Lemon ‘Paneer’ Parcels

1. 1

   Mix nutritional yeast, garlic powder, juice of 1 lemon, water and salt in a shallow bowl. Add tofu and ensure it is smothered in the ingredients. Put in the fridge to marinate until you're ready for it (the longer, the better).

2. 2

   Pop the marinated tofu pieces on a lined baking dish and bake at 180 degrees C for 10-15 minutes.

3. 3

   While the tofu is marinating, add the rice wine vinegar, vegan fish sauce, coconut sugar, sesame oil and juice of half a lemon to a bowl and whisk until combined. Then add green and red cabbage and toss until evenly coated in the dressing.

4. 4

   Let your tofu cool slightly and set up your wrapping station, pop a damp tea towel on your bench and fill a shallow dish with room temperature water. Put the rice paper round in this dish for a 5 seconds then lay it out on the damp tea towel. Lay a piece of the baked tofu in the middle of the round and fold the rice paper around it. Repeat with remaining pieces of tofu and rounds.

5. 5

   Steam the parcels for 5 minutes. Delicately remove them and serve atop the dressed cabbage.

* Per serving · 4 servings · Values may vary.

No additional tips available.