Fried Wontons with Spinach and Tofu
Ingredients
- 1 pack of vegan wonton wrappers
- 3 scallions, chopped finely
- 4 cloves of garlic, minced
- Salt & pepper, to taste
- 8 cups of baby spinach, chopped
- 1 pack of extra firm tofu (excess water removed & crumbled)
- 1 cup fresh dill, chopped
- 2 tbsp za’atar (optional)
- 1 tbsp ground paprika
- 2 tbsp fresh lemon juice
- Oil for frying the wontons (if deep frying)/for brushing wontons (if air frying)
Preparation
Heat a deep skillet and add chopped scallions, minced garlic, season with salt and pepper. Sauté for 6-7 minutes, stirring often.
Add baby spinach and continue to stir every 45 seconds until the spinach leaves have wilted and reduced in size. This takes 7-10 minutes.
Stir in the crumbled tofu.
After 2 minutes, add dill, za’atar, ground paprika and continue to cook for 7-10 minutes, stirring often, until most of the excess water from the spinach has evaporated.
Turn off heat, add lemon juice, and stir well.
Check for seasoning and adjust according to your preference. Set aside.
To make the wontons, take a wrapper and lay it on a flat surface.
Using your fingers, coat the edges of the wrapper with a little water.
Add about a teaspoon of the spinach-tofu mixture to the center of the wrapper.
Carefully bring up the four points of the wrapper so they all meet in the middle and join them on top to form a pouch.
Keep assembling until all the filling is used.
Place wontons on a baking sheet and keep them covered with a damp kitchen or paper towel to keep them from drying out.
Heat oil in a deep wok. Once the oil is ready for frying, around 350°F, carefully fry wontons in batches. Once they turn golden, remove them using a slotted spoon. Or air fry them according to your air fryer instructions.
Serve with your favorite hot sauce.
