Vegan Dumpling Bake

Dumplings, tofu, vegetables, and red curry sauce in a bowl with spoon.

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This vegan riff on the viral dumpling bake might just be the easiest weeknight dinner ever! Made with frozen dumplings, tofu, and veggies in a creamy coconut curry sauce, it all comes together in one dish — just assemble and bake. In 35 minutes, you’ve got a comforting, flavor-packed dinner you’ll want to make again and again.

Prep Time10

Cook Time35

Total Time45

Course: Entree, Main

Cuisine: American, Thai-Inspired

Servings:

Calories: 701kcal

Author: Alissa Saenz

Equipment

1 9 x 13 inch baking dish

Ingredients

1 (14 ounce/414 ml) can full-fat coconut milk
3 tablespoons vegan red curry paste (or to taste — I like to use 4 tablespoons)
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon organic brown sugar
8 ounces super-firm tofu
16 frozen vegan vegetable dumplings
1 cup broccoli florets
1 cup carrot slices (about 2 medium carrots)
¼ cup chopped fresh cilantro
2 scallions, chopped
¼ cup roasted and salted peanuts, chopped

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Combine the coconut milk, curry paste, soy sauce, lime juice, and brown sugar together in a small bowl or container. Stir until the coconut milk is smooth and the curry paste is fully dissolved. You can warm the mixture up if it gets stubborn.
Slice the tofu into about 16 triangles, roughly the same size as your dumplings (Note 1).
Pour the coconut curry mixture into a 9 × 13 inch baking dish. Arrange the dumplings and tofu in rows, alternating between the two. No need to thaw the dumplings — add them straight from the freezer. Tuck the carrot slices and broccoli florets into the gaps.
Cover the dish and bake the casserole for 20 minutes, then uncover it and continue baking for 10 to 15 minutes more, until the sauce is bubbling throughout.
Let the casserole sit for 5 minutes when it comes out of the oven, then sprinkle with fresh cilantro, scallions, and peanuts.
Serve.

Notes

The easiest way to do this is by cutting your tofu block in half, to create two rectangles. Cut each rectangle into four slices, then cut each slice in half on a diagonal. If you have an oddly shaped block of tofu, just cut it into 16 evenly sized pieces. They don't need to be triangles — as long as everything fits in your casserole dish, you're good!
This recipe makes 3 generous servings. You could get 4 more modest servings out of it, or stretch it even further by serving it with rice.

Nutrition