From time to time I like to honor my Chinese roots by reimagining traditional dishes with a vegan twist. Today’s project is steamed buns, commonly called baozi or bao. These fluffy steamed breads are usually vegan except for some fillings, so they’re easy to adapt. For a seasonal spin I’ve made them dramatic and dark — perfect for a Halloween spread.
The black color comes from black tahini, an ingredient I lean on for natural dark coloring and deep sesame flavor. You can also use activated charcoal, but black tahini is an affordable, flavorful option if you make it at home. The result is soft, pillowy buns that look like little clouds with a spooky twist.
For the filling I kept things bright and textured: marinated tofu that I pan-fried briefly, plus fresh vegetables — beetroot, cucumber, carrot, tomato, broccoli cress, bean sprouts and slices of avocado. To finish I spread a homemade kimchi hummus inside the buns for a tangy, spicy contrast. (If you’d like to try the kimchi hummus recipe, I publish variations separately.)
These buns are very versatile: fill them with black hummus for an extra dramatic look, stuff them with a mini burger patty for party sliders, or load them with any combination of veggies, tempeh or seitan. No matter the filling, they make a striking and delicious addition to any party menu, especially for Halloween.
Now let’s get cooking. If you make these, feel free to share your photos — I love seeing other people’s takes. Bon appétit!
One Love,
A.J.
Black Steamed Buns – Halloween Edition
Ingredients
Black Steamed Buns
- 1/2 cup warm water
- 2 tbsp sugar
- 1 pack dry yeast
- 2 tbsp vegetable oil
- 2 tbsp black tahini
- 1 tsp baking powder
- 1 1/2 cups all-purpose flour
Marinated Tofu
- 1 brick tofu, cut into squares
- 4 cloves garlic, finely minced
- 1 pinch sugar
- 1 tbsp soy sauce
- 1 tbsp gochugaru (Korean chili flakes), or your preferred chili
- 1 tsp onion powder
- 5 tbsp water
Instructions
Buns
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Activate the yeast: combine the warm water and sugar in a bowl, stir to dissolve, then add the dry yeast. Let it sit in a warm place for 5–10 minutes until it becomes foamy and fragrant.
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Make the dough: add the vegetable oil, black tahini, baking powder and flour to the bowl with the bloomed yeast. Mix until a soft dough forms. You can knead the dough by hand for 10–15 minutes or use a food processor with a dough hook for a similar amount of time until it’s smooth and elastic.
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First rise: place the dough ball in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and set it somewhere warm to rise for about 60 minutes, until doubled in size.
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Shape the buns: roll the dough out to about 1/2 inch thickness. Use a cookie cutter, biscuit cutter or a large mug to cut out circles. Lightly oil the top of each circle and fold them in half to form little pockets.
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Steam the buns: place each folded bun on a small square of parchment paper in a steamer. Cover and steam over boiling water for about 15 minutes. Remove from the steamer and let cool slightly before filling.
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Fill and serve: open each bun gently and fill with your chosen ingredients — marinated tofu, fresh vegetables and a smear of kimchi hummus work wonderfully. Serve warm.
Marinated Tofu
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Combine marinade: whisk the minced garlic, pinch of sugar, soy sauce, gochugaru, onion powder and water in a bowl until well combined.
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Marinate the tofu: place the tofu pieces in a container or resealable bag, pour the marinade over them, seal and shake gently so each piece is coated. Refrigerate for at least 30 minutes, or longer for more flavor.
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Cook before serving: when ready to assemble the buns, pan-fry, grill or bake the marinated tofu until golden and slightly crisp on the edges. Add to buns with fresh veggies and sauce.
Notes: These buns are highly customizable. Swap fillings to suit dietary preferences, use black hummus for an extra-dark filling, or make mini patties for slider-style baos. They’re perfect for gatherings and add a dramatic, tasty touch to seasonal menus.