Tofu Wontons with Spicy Sauce

How's everyone's week going? 

Mine's off to a good start, but you know what made it even better? 

These wontons.

They. Are. So. Good. 

Like, really good. 

I told you last week husband and I have been trying out not eating meat, and we're still going fairly strong. 

We've had a few minor slip ups, but for the most part, we're still pretty good veg heads. 

This recipe for Tofu Wontons with a Spicy Sauce came from Vegetarian Times, and husband gets all the credit for finding this delicious bad boy. 

We've made it 3 times. That's how good it is. 

And, even if you like meat, eat meat, and have no intention of ever giving up meat. You should still go make these, because they're just that good. 

Happy Hump Day Everyone...only two days left till the weekend ;)

Tofu Wontons with Spicy Sauce

Adapted barely from Vegetarian Times

For the Wontons:
2 tsp Roasted Sesame Oil
1 Medium Carrot, finely chopped
2 c Chopped Chard
6 oz. baked soy-seasoned tofu, chopped
⅛ tsp pepper
1 12-oz. pkg. wonton wrappers
¼ cup chopped cilantro (for garnish)

For Sauce:
2 tbsp Balsamic Vinegar 

1 tbsp Rice Vinegar
6 tbsp Soy Sauce
4 tbsp Maple Syrup

1 tsp Siracha
2 cloves Garlic, crushed


Heat oil in skillet over medium-high heat. Add carrot and cook for about 3 minutes. Then add in the chard and cook until wilted. About 3-5 minutes.  Put chard and carrot mixture, as well as tofu and pepper into a food processor and pulse till combined. 

Spoon one teaspoon tofu mixture onto a wonton and wet the edges. Fold the wonton into a triangle and pinch together to seal. Repeat with the remaining wontons and filling. 

Bring a large pot of water to boil and cook wontons a few at a time in boiling water for about a minute and a half. Remove from the pot with a slotted spoon and place in a bowl.

To make the sauce, whisk all ingredients together in small bowl. Top wontons with sauce and garnish with cilantro. Serve immediately and enjoy!