Crash Test Vegetarian

Vegan to Omnivore outreach program

Tofu and Dumplings

on February 15, 2012

I can’t properly express how thrilled I am about this recipe, for a couple of reasons.

1. I’ve never made dumplings before.  And somehow they turned out perfect.  This was a virgin voyage and it turned out great the first time around.  Veganized and slightly adjusted the taste of my inspiration from The Apron Archives.  My pictures look wintery, hers are much much warmer.  I’ll fix the color on my camera soon, I swear……..


2. After making this, my omnivore husband confessed to me that he never has liked dumplings, but he wasn’t going to tell me until after he tried mine (I love him so much for putting up with my experiments).


3. Found a new favorite.

Tofu and Dumplings

4. Ultimate comfort food.

In a jar

5.  Re-heats well in my jar of holding.

Dumplings of Awesomeness

6.  Fluffy fluffy fluffy dumplings of awesomeness.

This replaces my Potless Pot Pie on the favorites list.

Ok, so make no mistake this isn’t the most healthy of recipes.  I used standard Bisquick for simplicity, and a good amount of butter.  But, it’s worth it.  I’ve never made dumplings before, so I did a considerable amount of research before attempting this – and the trick is to do it thusly:

1. Mix the dough VERY little.  You may still see bits of unmixed flour.
2. Let it rest a few minutes before plopping it.
3.  After dropping the dumplings into simmering liquid, COVER AND COOK FOR 15 MINUTES WITHOUT REMOVING THE COVER.

And number 3 is the most important part.  I wish I’d taken a picture of the dumplings prior to cooking – these babies tripled in size!

In a stock pot, soup pot or dutch oven (what I used), melt
4-5 Tbsp Earth Balance or Vegan butter

and Sautee until browned
1 large onion, chopped 

When the onion is browned, whisk in
6 Tbsp flour
until a paste is formed. If it’s too dry to make a paste, add a bit more Earth Balance or a drizzle of water.

Typically you’d need to add liquid in slowly, but this sauce thickens as it cooks and more as it cooks a bit.  So just keep going.

Whisk in
6 cups chicken flavored vegetable broth (such as Better than Bullion No Chicken Base)

1 cup non-dairy milk
6 stalks celery – sliced
1 cup chopped/sliced carrots
8 oz baby bella mushrooms, sliced
2 tsp dried thyme
2 bay leaves
2 tsp kosher salt
1 tsp fresh ground pepper 

While waiting for the celery to soften a bit, DRY FRY
1 package pressed and drained tofu (or vacuum packed – which is what I use), cubed

*Note you do not HAVE to dry fry the tofu here, but it really helps with the texture.  On the cubes I didn’t dry fry enough, they just tasted mushy rather than having any bite.

When the celery or carrots have softened a bit, add
2 cups cubed potato

While the potatoes are cooking, mix together (until JUST barely mixed)
2 cups Bisquick
2/3 cup non-dairy milk (I used soy)
1 Tbsp melted butter
dried herbs of your choice – I used chives and parsley

(this is where they rest a bit)

When the potatoes are tender (but not soft), drop spoonfuls of the dough into the simmering liquid, then cover and cook for 15 minutes. During this 15 minutes DO NOT REMOVE THE LID.  As I have learned, the STEAM is what cooks the dumplings properly.

After 15 minutes, remove the lid, remove from heat and let rest for about 15 minutes, then serve!

Omnivore husband and baby approved!

One response to “Tofu and Dumplings

  1. My boyfriend loves (chicken and) dumplings….I might have to try this. 🙂

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