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This tofu dumpling lasagna is what happens when comfort food meets chaos in the best way. Instead of pasta sheets, tender dumpling or wonton wrappers are layered with a savoury tofu and vegetable filling, bound together with psyllium husk for that perfectly bound egg-like set – without eggs or dairy. It’s rich, umami-packed and ridiculously satisfying, with all the flavours of a dumpling and the cosy structure of a lasagna. Easy to prep, bake, and cut into neat squares, this one’s made for weeknight dinners and next-day leftovers that somehow taste even better.
Why you will love this recipe
- No eggs, no dairy, no cream – completely vegan but still rich and satisfying
- Dumpling wrappers = instant lasagna sheets with zero pasta-boiling drama
- High in plant protein thanks to the firm tofu
- Umami-packed and savoury, with classic dumpling flavours in every layer
- Meal-prep friendly – holds its shape beautifully for leftovers
- Customisable: make it spicy, gingery, or extra veggie-heavy
- Unexpected but comforting – familiar flavours in a fun new format
Ingredients you will need
- Firm tofu
- Wonton or dumpling wrappers
- Spring onions
- Garlic
- Ginger
- Sesame oil
- Mushroom oyster sauce
- Soy sauce
- Wombok or nappa cabbage
- Mushrooms
- White pepper
- Chilli oil
- Sesame seeds
- Water or chicken stock
How to make this recipe
Start by heating the sesame oil in a large pan over medium heat. Add the garlic and ginger and cook for a minute or two until fragrant.
Next, add the mushrooms and cook them properly until most of their moisture has evaporated and the mixture looks quite dry. This step is really important – mushrooms hold a lot of water, and removing that excess moisture helps the filling bind and set instead of turning soggy. Once reduced, add the cabbage and cook just until wilted. You want it softened, not watery.
Stir through the crumbled tofu, soy sauce, oyster sauce and white pepper. Mix well so everything is evenly seasoned, then remove the pan from the heat and let the filling cool slightly. This brief cooling step helps the mixture thicken evenly in the next step instead of clumping.
Lightly oil a heatproof baking dish that fits comfortably inside your pot and steaming basket. Dip each wonton or dumpling wrapper into your vegan chicken stock or water. Layer dumpling wrappers across the base, slightly overlapping so there are no gaps. Add a layer of filling and gently press it down – pressing helps the layers stick together and gives you cleaner slices later. Repeat the layers until everything is used, finishing with a layer of dumpling wrappers on top.
To steam, add enough water to a large pot so it sits below the steaming basket (you don’t want the dish touching the water). Bring the water to a gentle simmer, then carefully place the baking dish onto the steaming basket. Cover with a lid and reduce the heat slightly to maintain steady steam rather than a rolling boil.
Steam for 20 minutes, checking occasionally to make sure the water hasn’t evaporated. If needed, carefully top up with hot water to keep the steam going. Once done, remove from the pot and allow it to rest for a few minutes before slicing – this helps everything settle and hold together.
Tips for perfecting this recipe
- Cook the mushrooms until very dry – This is the biggest factor in getting a filling that sets properly. Any excess moisture will make the layers soft and harder to slice.
- Finely chop all vegetables – Smaller pieces mean better binding and cleaner layers, more like a dumpling filling than a chunky stir-fry.
- Let the filling cool slightly before assembling – Warm (not hot) filling helps everything combine evenly and prevents the wrappers from breaking down too early.
- Overlap the dumpling wrappers well – Gaps can cause the layers to separate. A slight overlap creates a continuous “sheet” that holds together once steamed.
- Press each layer gently but firmly – This removes air pockets and helps the lasagna set into neat slices.
- Keep the steam gentle, not aggressive – A rolling boil can splash water into the dish or overcook the wrappers. Aim for steady, calm steam.
- Check the water level while steaming – Top up with hot water if needed to avoid running the pot dry.
- Rest before slicing – Even 5–10 minutes makes a big difference in structure and sliceability.
- Use a sharp knife to serve – Clean cuts = better layers and less dragging through the wrappers.
More recipes like this you might like
Viral Dumpling Salad
Crispy Dumpling Skirt
Tofu, Wood Ear Mushroom & Chive Wontons in Chilli Broth
Vegan Peking Duck Pancakes
Easy Teriyaki Tofu
Tofu Dumpling Lasagna
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A cosy mash-up of dumplings and lasagna, made entirely vegan. Dumpling wrappers replace pasta sheets, while gentle steaming creates a tender, perfectly set finish.
Ingredients
300 grams Firm Tofu
1 packet Square Wonton/Dumpling Wrappers
3 Garlic Cloves, minced
1 tbsp Ginger, grated
1 cup Finely Chopped Mushrooms (shiitake or button)
1.5 cups Finely Chopped Wombok/Napa Cabbage
3 Spring Onions, sliced
1 tbsp Soy Sauce
1 tbsp Sesame Oil
1 tbsp Mushroom Oyster Sauce
1/2 tsp White Pepper
1 cup Vegan Chicken Stock or Water (for dipping wonton wrappers)
- Toppings
Chilli Oil
Spring Onions
Sesame Seeds
Black Vinegar
Directions
- Sauté garlic & ginger over low to medium heat. Add mushrooms and cook until reduced and dry (important for binding). Add cabbage and cook until just wilted. Stir in tofu, soy, oyster sauce and white pepper. Remove from heat and let cool slightly.
- Lightly oil a heatproof baking dish that fits inside your pot and steaming basket. Dip each wonton or dumpling wrapper into your vegan chicken stock or water. Gently layer wrappers across the base, slightly overlapping. Add a layer of filling and gently press it down. Repeat layers until everything is used, finishing with dumpling wrappers on top.
- Add enough water to a large pot so it sits below the steaming basket. Bring the water to a gentle simmer. Carefully place the baking dish onto the steaming basket, cover the pot with a lid, and reduce heat to maintain steady steam.
- Steam for 20 minutes, checking occasionally to ensure the water hasn’t evaporated. Top up with hot water if needed.
- Carefully remove the dish from the pot and allow it to rest for 10–15 minutes before slicing. Serve with additional spring onions, chilli oil, black vinegar and sesame seeds.
