Vegan Tofu Gyoza (ビーガン豆腐餃子)

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These vegan gyoza are perfectly crispy, chewy, juicy comfort food. Filled with 9 simple ingredients but so delicious, healthy, and satisfying!

plate of gyoza with dipping sauce, second plate of gyoza in background

Gyoza is one of those dishes that you just never get sick of. (At least I never do.) The combination of the crispy bottom, chewy skin, and juicy filling just screams comfort to me, different from the way loaded vegan pizzas or vegan mac & cheese does. American comfort food is delicious in its own right, but often leaves me feeling lethargic, bloated and thirsty from sodium-overload, and with an uncomfortable food baby. On the other hand, Asian comfort food usually leaves me with more time to enjoy the food before I hit a food coma. There’s also a higher chance of some kind of vegetable to appear, which always makes me feel slightly better — like, yes, I’m eating vegetables, this is an acceptable dinner, I have more than one food group in this meal, nutrients yay!

chopsticks picking up gyoza from a plate

Asian food is so good that it’s basically all just comfort food to me on some degree, but my favorites would have to be ramen, korokke, curry, my peanut miso soup, and gyoza. I have one other gyoza recipe on my blog already, but that one was made with lotus root (I love the crunch it gives). Traditionally gyoza is made with ground pork, so I thought I should have a recipe slightly more similar to a traditional Japanese gyoza. That being said, these are obviously not made with pork, but they do have a chewy, meaty texture which I find quite satisfying.

close up of a plate of gyoza

The Secret to “Meaty” Texture!

Frozen tofu! If you haven’t tried frozen tofu, you are missing out big time. Frozen tofu is magical. The texture changes completely and it becomes like a sponge and soaks up flavors so well! (It’s really good for making vegan karaage, too.) Just stick a block of tofu (drained and placed in a freezer-safe bag for best results) in the freezer until solid, then thaw in the fridge a day or two before using, or boil in water for 10 minutes or so until thawed all the way through.

Of course, you can use fresh firm tofu as well, it just won’t have as much of a chewy texture. You will also need to press the tofu well to get rid of excess water. I recommend using a nut milk bag* to press out the water.

gyoza on a plate with dipping sauce


  • Tofu ⟶ Frozen (and thawed) tofu will produce a meatier texture and soaks up the flavors more, but you can also just press fresh tofu if you want a softer texture.
  • Chinese/garlic chives ⟶ They should be very long stalks (look for them in an Asian market) OR replace with green onions if you can’t find chives.
  • Shiitake Mushrooms ⟶ Add a chewy, meaty texture and nice Japanese flavor, but can be replaced with other types of mushrooms.
  • Cabbage ⟶ bulks up the filling and adds a slightly crunchy texture
  • Garlic & Ginger ⟶ for extra flavor
  • Soy Sauce, Miso, & Sesame Oil ⟶ Add umami and deepen the flavor.
  • Gyoza Skins ⟶ Check the packaging to make sure it doesn’t include egg OR use wonton skins OR make your own.
hand holding chopsticks reaching for gyoza on a plate

More Classic Japanese Dishes!

plate of gyoza with hands holding chopsticks reaching for a gyoza

I hope I’ve inspired you to make this vegan tofu gyoza! If you try it out, don’t forget to leave a comment/rating down below and tag me in your photos on instagram! I love seeing all of your tasty recreations 🙂 Happy cooking! ♡

tofu gyoza on a plate with dipping sauce

Vegan Tofu Gyoza

These vegan gyoza are crispy, chewy, juicy — everything you want in gyoza. Filled with simple ingredients but so delicious, healthy, and satisfying!
Prep Time 30 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Japanese, Vegan
Servings 4 as a main, or 8-10 as a side


  • 1 14-16 oz block tofu**, thawed if frozen
  • 1 cup cabbage, chopped
  • 6 dried shiitake mushrooms**, rehydrated and chopped
  • 1 cup garlic/Chinese chives**, chopped
  • 1 tsp ginger, minced
  • 1 garlic clove, minced
  • 1 tsp soy sauce*
  • 1 tbsp red or white miso
  • 1 tsp sesame oil*
  • 1 pinch of black pepper
  • 40 gyoza skins**, or as many as needed

Dipping Sauce**

  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • thinly sliced ginger, optional


  • If using frozen tofu, make sure your tofu is completely thawed. To do this, you can take the tofu out of the freezer a night or two before and thaw in the fridge. Or, if you don't have that much time, boil in water for 10 minutes or so until thawed all the way through.
  • Mix together dipping sauce ingredients in a bowl and store in the fridge until ready to serve.
  • Parcook Veggies: Add cabbage (and shiitake mushrooms if using fresh) to a microwave-safe bowl with a tablespoon of water, cover, and microwave 1-2 minutes, until cabbage is slightly tender but still crisp (mushrooms should be slightly soft and start to release some liquid).
  • Remove Excess Liquid: Let the veggies sit until cool enough to handle, then use your hands to squeeze out excess liquid.
  • Mix: Crumble tofu into a big mixing bowl and add in the cooked veggies, chives, garlic, ginger, soy sauce, miso, sesame oil, and pepper. Mix until well combined.
  • Make Gyoza: Lay out the gyoza skins on a clean surface and place a dollop of filling in the center, making sure there is still room to fold up the skins. 
  • Lightly dip your index finger in water and wet the edges of the gyoza skins. This will help the skin stick together when you fold them up. Fold and crimp your gyoza skins so that no filling is falling out. Repeat until you use up all the filling. 
  • Cook Gyoza: Lightly oil a pan and heat it over medium heat. Add gyoza to the pan, making sure they don’t touch each other. Fry the bottom of the gyoza for 1-2 minutes until crispy and browned on the bottom, then add about 1/4 cup water (or reserved shiitake liquid) to the pan and cover with a lid. Reduce heat to medium low and steam for 5 minutes or until water evaporates and gyoza skins are transparent. Remove from pan and repeat the process with remaining gyoza.


Dried Shiitake: If using dried shiitake, save the liquid you rehydrated them in for steaming the gyoza in the last step.
Tofu: Frozen tofu will produce a chewier texture while fresh tofu will be more soft. If using fresh tofu, be sure to press it to get most of the water out. I like to put my tofu in a nut milk bag* and squeeze out the water.
Chives: If you can’t find chives, you can also use 3-4 green onions.
Gyoza Skins: Some gyoza skins contain egg, so make sure you check the packaging if you want this dish to be completely vegan. If you can’t find egg-free gyoza skins, try wonton skins as these usually do not contain egg.
Dipping Sauce: This is the basic gyoza dipping sauce. If you want something with extra flavors, try adding in a little bit sugar and/or chili oil. I also like to serve my gyoza with this green onion sauce.

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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