Savory Tofu & Bok Choy Rice Paper Bao (Vegan & Gluten-Free)

This tofu bok choy bao is a savory plant-based bake with a comforting texture and a simple homemade feel. It is designed to be practical, satisfying, and easy to portion, without relying on dairy, eggs, or heavy ingredients.

The filling or dough is kept flavorful with herbs, vegetables, tofu, nutritional yeast, and gentle seasoning. It works well for lunch, dinner, or meal prep, especially with a fresh salad or simple side.

---

Tofu & Bok Choy Rice Paper Bao

---

⏱️ Time & Prep

Prep time: 15 minutes

Bake time: 25–40 minutes

Cooling time: 10 minutes

Total time: 50–65 minutes

Yield: 8 servings

---

Ingredients

• 8 rice paper sheets
• 350 g firm tofu, drained and scrambled
• 300 g bok choy, finally chopped
• 1½ cups chopped vegetables
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ cup unsweetened plant-based milk
• 1 tbsp ground flaxseed + 3 tbsp water
• 1 tsp dried herbs
• ½ tsp salt
• ¼ tsp black pepper
• 1–2 tbsp gluten-free breadcrumbs or oat flour, only if the filling is too moist 

---

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Drain the tofu well and crumble it into a large bowl. Finely chop the bok choy and other vegetables.
3. Add the tofu, bok choy, vegetables, nutritional yeast, lemon juice, herbs, salt, and black pepper to the bowl. Mix well until evenly combined.
4. If the mixture feels very wet, add 1–2 tbsp gluten-free breadcrumbs or oat flour. The filling should be moist but easy to shape.
5. Fill a shallow plate or dish with warm water. Dip one rice paper sheet into the water for just 5–10 seconds until it becomes flexible. Do not soak it until completely soft.
6. Place the softened rice paper on a clean, slightly damp surface. Add about ⅛ of the filling to the center.
7. Fold the sides inward, then fold the bottom over the filling and roll it up tightly, similar to making a spring roll. Repeat with the remaining rice paper and filling.
8. Arrange the bao on the prepared baking tray, leaving a little space between them. Make sure they are not touching, as softened rice paper can stick together.
9. Bake for 25–30 minutes, turning them halfway through if you want them evenly crisp.
10. Let them cool for 5 minutes before serving. The rice paper will firm up slightly as it cools.

---

Notes & Variations

• Use firm tofu for the best structure when tofu is included.
• Add fresh herbs after baking for a brighter flavor.
• For a lighter version, use less vegan cheese and more vegetables.
• If the mixture feels wet, add 1–2 tbsp oats or gluten-free crumbs.
• Store leftovers in the fridge for up to 3 days.

---

Nutrition (per serving)

Nutrient	Per Bao
Calories	120 kcal
Protein	8 g
Carbs	15 g
Fiber	3 g
Fat	3 g

---

---