These rangoons are crispy and delicious, and the apricot lime sauce. Enjoy these for dinner or even to bring as a wonderful appetizer to a dinner.

Tofu Rangoon with Spicy Apricot Lime Dipping Sauce [Vegan]

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For the Rangoons:

  • 1/3 block firm tofu, pressed and crumbled
  • 1/3 tub vegan cream cheese
  • 2 teaspoons freshly squeezed lime juice (half a juicy lime)
  • 1/2 small diced jalapeno (de-seeded)
  • 2 teaspoons each garlic powder, onion powder
  • 1 teaspoon coarse sea salt
  • wonton wrappers

For the Dipping Sauce:

  • 1/4 cup high-quality fruit preserves (apricot, peach, mango--you choose)
  • 1 tablespooon Sriracha hot sauce
  • 2 teaspoons freshly squeezed lime juice


  1. Mix the filling ingredients together. Use a blender or food processor for a smoother texture.
  2. Then scoop 2 teaspoons into each wonton wrapper, moistening and sealing the edges into sweet looking little pyramids of perfection.
  3. Then fry small batches in hot coconut oil (unrefined) for about 3 minutes.
  4. The bottoms will get dark brown and steam up the insides if they're sealed properly.


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