Tofu Vegetable Momos with Tomato Chutney Recipe - Forks Over Knives

Ingredients

• ½ of a 16-oz. package extra-firm tofu, drained
• 2 cups ¾-inch-diced tomatoes
• 8 medium cloves garlic, minced
• 1 tablespoon lemon juice
• 2 sprigs fresh cilantro
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1½ cups whole wheat flour
• ½ of a small head green cabbage, cored and cut into big chunks
• 1½ cups fresh white mushrooms, stems trimmed
• 1 medium carrot, cut into chunks
• 4 scallions, cut into 1-inch pieces (1 cup)
• 1 fresh serrano or Thai chile, seeded (optional)
• 1 tablespoon tamari or reduced-sodium soy sauce
• 1 tablespoon lime juice
• 2 teaspoons grated fresh ginger
• ¼ teaspoon ground turmeric
• ½ cup cornstarch or arrowroot powder, for rolling