Recipe from Dairy Free Cooking.
1 T. sesame or canola oil
1 T. finely chopped garlic
2 cups thinly chopped scallions, divided
About 10 cups low-sodium vegetable broth
For the Filling:
1 T. canola oil
1 lb. crimini mushrooms, chopped finely
1/2 t. garlic powder
1 16-ounce box firm tofu (not Silken), crumbled
1 1/2 t. lemon juice
3/4 t. salt
About 40 wonton wrappers (if vegan, make sure the wrappers are egg-free)
1 1/2 cups broccoli florets
1 1/2 cups sliced bok choy
Salt and pepper, to taste
1. Prepare the broth. In a large stock pot, heat the oil over medium-high heat. Add the garlic and cook, stirring often, for about 2 minutes, or until fragrant. Add 1 1/2 cups of the chopped scallions and the vegetable broth. Bring the broth to a boil, then reduce the heat and allow the broth to simmer while you prepared the wontons.
2. Prepare the filling. In a saucepan over medium heat, heat the canola oil, adding the finely chopped mushrooms and garlic powder once hot. Cook, stirring often, until the mushroom are soft, about 3-4 minutes. Remove the pan from heat and stir in the crumbled tofu, lemon juice, salt and remaining 1/2 cup chopped scallions.
3. Fill the wontons. Set out the wonton wrappers on a dry surface, such as a counter, cutting board, or baking sheet. Place about 1 T. of the filling into the center of the wontons. Moisten the edges of the wrappers with water, using a pastry brush or your fingers, and fold: pull one corner to its diagonal and pinch, then pull the remaining two corners to the same point and pinch the edges closed. (To see this done step-by-step, check out my chocolate wontons recipe tutorial.) Repeat until all of the wontons or filling is used.
4. Bring a pot of salted water to simmering. Just before serving, cook the wontons you intend to serve with the meal (leftover wontons can be frozen until a later date) in the salted water until they become translucent, about 2-3 minutes. Use a slotted spoon to remove the wontons from the boiling water. Transfer 3-4 wontons to each bowl.
Add the bok choy and broccoli florets to the simmering broth. Cook for about 2-3 minutes, or until the vegetables are bright green in color. Ladle the broth and greens over the wontons in the serving bowls and serve immediately with salt and pepper to taste.
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: About 8 servings