Vegan Tibetan Momos
Tibetan momos are one of those dishes that feel like a special occasion even on a Tuesday night, and this plant-based version delivers every bit of the comfort you'd expect from the real thing. The filling combines pressed and crumbled tofu with finely shredded cabbage, scallion greens, fresh ginger, and a warm blend of cumin, coriander, and turmeric — all brought together with a splash of soy sauce and sesame oil for that savory, aromatic depth. Salting and squeezing the cabbage before mixing is a small but crucial step that keeps the filling from turning watery inside the wrapper, so every bite stays satisfying rather than soggy. The hand-rolled dough comes together from just flour, salt, and warm water, and after a short rest it rolls out beautifully into thin, pliable rounds that pleat and seal with ease. Steaming gives the wrappers that signature soft, slightly translucent finish that makes momos so irresistible. The accompanying dipping sauce — blitzed from tomatoes toasted with dried chilies and cumin — is smoky, tangy, and just spicy enough to make you want to keep dipping. This recipe serves four, making it a genuinely impressive dinner to share with friends or family who may not realize how effortlessly a plant-based filling can hold its own.
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup warm water, plus more as needed
For the filling
- 8 oz firm tofu, pressed and crumbled
- 2 cups green cabbage, finely shredded
- 3 scallions (green tops only), thinly sliced
- 1 tbsp fresh ginger, finely grated
- 2 tsp sesame oil
- 1 tbsp soy sauce
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp salt
For the dipping sauce
- 4 medium tomatoes, roughly chopped
- 2 dried red chilies (such as kashmiri or arbol), stems removed
- 1 tsp neutral oil (such as canola or sunflower oil)
- ½ tsp ground cumin
- ½ tsp salt
For serving
- 1 tsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Make the dough: Whisk together the flour and salt in a large mixing bowl. Add the warm water gradually, stirring with a fork until a shaggy dough forms, then knead by hand for 5–6 minutes until smooth and slightly elastic. The dough should feel soft but not sticky — add water a teaspoon at a time if it tears, or a dusting of flour if it sticks. Cover the bowl with a damp towel and rest for 30 minutes.
- 2
Make the filling: Place the shredded cabbage in a colander, toss with a pinch of salt, and let stand for 10 minutes, then squeeze firmly with your hands to remove as much liquid as possible. In a large bowl, combine the squeezed cabbage, crumbled tofu, scallion greens, ginger, sesame oil, soy sauce, cumin, coriander, turmeric, black pepper, and salt. Mix well until evenly combined.
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