Baked Veggie Wontons

A tasty mix of veggies and tofu fill these crispy, tasty wontons that are sure to impress at your next party. Easy to make, they're also super delicious dipped in soy sauce or Thai chili sauce. 

Prep Time:  30 minutes
Cook Time: 15 minutes
Yield: 2 Servings


  • ½ cup firm tofu, crumbled, well-drained
  • ¼ cup chopped scallions
  • ¼ cup shredded carrot
  • ¼ cup shredded Napa cabbage
  • ¼ cup chopped shitake mushroom
  • 3 TB drained chopped water chestnuts
  • 1 TB minced cilantro
  • 1 TB low sodium soy sauce
  • 1 TB hoisin sauce
  • 1 TB minced ginger
  • 1 TB minced garlic
  • ½ tsp kosher salt
  • 1 egg, beaten
  • 20 wonton wrappers
  • Cooking spray


Line 2 baking sheets with parchment paper or spray with cooking spray. Preheat oven to 375. Combine tofu through egg in a large bowl and stir well to combine. Spoon two heaping teaspoons of filling onto center of each wonton. Wet wonton edges with water, fold over into a triangle, and press lightly to seal. Place on prepared baking sheets and spray tops lightly with cooking spray. Bake for 15-20 minutes or until lightly browned.


This recipe is easily doubled to feed a crowd. You can also make the wontons ahead and store in the refrigerator covered with damp paper towels and wrapped in plastic wrap until ready to bake.