Zucchini, Tofu, and Carrot Bao Bun Filling

This luscious bao bun filling is one of three stuffing recipes you can use for our fluffy whole wheat vegan bao buns. In this option, colorful strands of stir-fried zucchini and carrot add nourishing bulk and flavor to the crumbled tofu base. A little sweet and a little savory, every bite is moist and punctuated with the aromas of scallion and garlic. You know it’s delicious when you can eat it straight from the bowl! This recipe makes enough filling for 20 bao buns.

Tip: To make this recipe gluten-free, substitute the vegetarian oyster sauce/soy sauce for tamari.

For more vegan bao bun recipes, check out these tasty ideas:

By Hannah Che,

Ingredients

  • 1 medium zucchini or other summer squash, finely shredded (2 cups)
  • ¼ teaspoon sea salt
  • 1 14-oz. package extra-firm tofu, squeezed to remove liquid and coarsely crumbled
  • 3 scallions, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, finely julienned or shredded (½ cup)
  • 1 tablespoon pure cane sugar
  • 1 tablespoon vegetarian oyster sauce or reduced-sodium soy sauce

Instructions

  • In a bowl toss zucchini with salt; set aside 10 minutes. Spread zucchini on a clean kitchen towel. Gather ends of the towel together, hold the bundle over the sink, and twist the towel tightly to squeeze out excess moisture. (Don’t rinse off the salt.) Return to bowl.
  • Heat a large nonstick skillet over medium-high. Add tofu; cook 5 minutes or until tofu starts sticking and lightly browning, stirring occasionally. Transfer to bowl with zucchini.
  • In the same skillet combine scallions and garlic; cook over medium-high until fragrant, stirring constantly. Add carrot; cook 2 minutes more or until carrot softens slightly, stirring constantly. Transfer to bowl with tofu. Add sugar and oyster sauce. Stir to combine. Season with salt to taste.
  • Use filling in our vegan bao bun recipe. Alternatively, ladle into lettuce cups or serve over brown rice.

Comments (0)

(5 from 1 vote)

Recipe Rating

Your email address will not be published. Required fields are marked *

About the Author

Headshot of Hannah Che

About the Author

Hannah Che

Hannah Che is a chef, writer, and photographer, and the author of the cookbook The Vegan Chinese Kitchen. Her food is informed by tradition and inspired by seasonal produce and her cross-cultural heritage. She is currently based in Portland, Oregon. Find her on Instagram.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.