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Week 38: Crispy Tofu Wontons with Garlic Aioli
Mmmm Chinese food...Doesn't everyone have a sweet spot for all things Chinese food? This recipe makes the wonton-making process look like a breeze. You can steam them or bake them, change up the filling, and when you make them yourself--you know what exactly is going in them!
For the Sauce:
For the Sauce:
-1 Garlic Bulb
-1 Drizzle of Olive Oil
-2/3 Cup Vegan Mayo/Mayonnaise
-Juice of 1/2 Lemon (or omit and use 2/3 cup of our Organic Lemonaise in place of the Mayo and Lemon!)
-Salt and Pepper to taste
-1/2 tsp Worcestershire
Drizzle your garlic bulb in some oil and wrap tightly with foil. Bake in your oven for 35 minutes. Blend your roasted garlic and the rest of your ingredients in a food processor until fully combined. Refrigerate until ready to serve.
For the Wontons:
-1 Package of Wonton Wrappers (or you can make your own!)
-1 lb Cleveland Tofu
-Juice of 1/2 Lemon
-1 TBSP Nutritional Yeast
-1/2 tsp Garlic Powder
-1/2 tsp Onion Powder
-1/4 tsp Salt
-Few cracks of peppers
-Handful of Fresh Basil
Thoroughly dry the tofu in a tea towel. Crumble the tofu in a large bowel. Add in the lemon juice, spices, and chopped fresh basil. Fill the wonton wrapper with your tofu mixture and skillet in a lightly oiled skillet over medium heat until crispy.
Serve with your aioli sauce and ENJOY!
How to Wrap a Wonton:
How to Wrap a Wonton:
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