Tofu Scramble Dumpling Bake Cups

Gyoza wrappers, usually meant for pan-fried dumplings, become crisp little nests in this muffin-tin bake. Crumbled tofu with ginger, sesame, and turmeric fills each cup for a savory, handheld breakfast with dumpling soul.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 20g protein
• 24g carbs
• 15g fat
• 3g fiber

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Ingredients

• 12 frozen gyoza or potsticker wrappers, thawed
• 14 oz firm tofu, drained and crumbled
• 2 tbsp neutral oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 4 scallions, thinly sliced
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp ground turmeric
• 2 tbsp nutritional yeast
• 2 cups baby spinach, roughly chopped
• 4 large eggs
• 1/4 cup milk or unsweetened plant milk
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds, for topping
• to taste chili crisp or sriracha, for serving

Instructions

1. 1Preheat the oven to 375°F. Lightly oil a 12-cup muffin tin so the wrappers release cleanly after baking.
2. 2Press one thawed gyoza wrapper into each muffin cup, gently pleating the sides to form a little nest that comes up the walls.
3. 3Warm neutral oil in a skillet over medium heat. Add garlic and ginger and cook 30 to 45 seconds until fragrant but not browned.
4. 4Add the crumbled tofu and cook 4 to 5 minutes, breaking it up further with a spatula until it looks dry and lightly golden in spots.
5. 5Stir in soy sauce, sesame oil, turmeric, nutritional yeast, and most of the scallions. Fold in the spinach and cook just until wilted, about 1 minute. Taste and adjust salt.
6. 6Spoon the warm tofu scramble evenly into the wrapper cups, packing lightly so each cup is three-quarters full.
7. 7In a bowl, whisk the eggs with milk, salt, and pepper until smooth. Pour a little egg mixture over each filled cup so it seeps into the scramble without overflowing.
8. 8Sprinkle sesame seeds and remaining scallions on top. Bake 16 to 20 minutes until the wrapper edges are crisp and golden and the egg is fully set in the center.
9. 9Cool in the tin 3 to 4 minutes so the cups firm up, then loosen with a thin knife and lift onto a platter.
10. 10Serve hot with chili crisp or sriracha on the side for a savory breakfast dumpling-bake bite.