If you clicked on this page, you probably love simple recipes — and who doesn’t? Bread-making can feel time-consuming, but this three-ingredient Vegan Steamed Buns (Mantou) recipe is fast, forgiving and ideal for busy days. No yeast, no kneading and no long proofing times: just tofu, self-rising flour and oil. Mix, shape and steam.
These pillowy buns are tender with a pleasant chew and satisfying density right out of the steamer. The tofu adds protein and nutrients, making the finished buns a little more wholesome than plain flour-based steamed bread. They’re extremely versatile: fill them with sweet red bean paste or black sesame for a treat, stuff them with savory fillings for lunch, or serve them plain as a warm side to soups and stir-fries.
This method is intentionally simple. I developed it for days when time is limited but fresh steamed bread is still a must. The dough comes together quickly and can be shaped by hand. Steaming takes just 15 minutes, so from start to finish you’ll have fresh mantou in under 45 minutes, depending on how many buns you shape.
Note: For a yeasted version of tofu mantou, see the dedicated yeasted recipe referenced in recipe notes below.
More Tofu Recipes
If you enjoy experimenting with tofu in baked and steamed applications, try tofu mochi, tofu flatbreads, tofu pancakes and other recipes that use tofu as both binder and protein source. These mantou are a great introduction to using tofu in doughs.
Ingredients Used to Make 3-Ingredient Vegan Steamed Buns Without Yeast
Tofu – High in protein and nutrient-dense, tofu brings structure and moisture to the dough. You can use regular firm tofu, but silken (firm silken) produces a lighter, smoother texture and a tighter crumb. If you want the softest result, choose silken tofu when available.
Self-Rising Flour – Convenient and already balanced with baking powder and salt. If you don’t have self-rising flour, make your own by mixing 1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt for each cup required.
Oil – Any neutral oil will work. Oil helps bind and tenderize the dough; light olive oil, avocado oil or mild vegetable oil are all suitable choices.
- 12 oz firm tofu (regular or silken)
- 2 cups self-rising flour
- 4 Tbsp oil
How to Make
Steamed Buns Without Yeast — quick steps to make soft, three-ingredient mantou.
STEP 1
Mash the tofu until smooth, then combine with the self-rising flour. Work the mixture until a rough dough forms.
STEP 2
Add the oil and continue mixing until the dough comes together. You can use a spoon, but mixing by hand is faster and gives better control over texture.
STEP 3
Divide the dough into 6–8 portions, shape each into a bun, and arrange them in a steamer lined with parchment or cabbage leaves. Steam over boiling water for about 15 minutes.
STEP 4
Let the buns rest a couple of minutes after steaming, then enjoy warm. They are best the same day but can be stored for later.
Recipe Variations and Optional Add-Ins
- Sweet fillings: red bean paste or black sesame for a classic sweet bun.
- Savory fillings: cooked vegetables, seasoned tofu crumbles, japchae or other leftover stir-fries make great savory centers.
- Add color and flavor: incorporate matcha powder, cocoa, cinnamon, cardamom, coffee extract or espresso powder into the dough for a flavored or colored bun.
Final Tips for Steamed Buns
- Texture: Silken tofu yields a lighter, smoother chew and a tighter crumb. Regular firm tofu works in a pinch but will produce a denser bun.
- Shaping: Keep buns similar in size for even steaming. Space them to allow expansion.
- Steaming: Maintain a steady simmer—too vigorous boiling can make the buns soggy from steam condensation.
How to Store
- Room temperature: Keep covered for up to 24 hours.
- Refrigerator: Store in an airtight container for 3–5 days.
- Reheating: Steam for a few minutes to revive softness, or microwave briefly wrapped in a damp paper towel.
Recipe Card — Easy Vegan Steamed Buns without Yeast
Easy Vegan Steamed Buns without Yeast
All Purpose Veggies
Ingredients
- 12 oz firm tofu (regular or silken)
- 2 cups self-rising flour
- 4 Tbsp oil
Instructions
- Drain and mash the tofu until almost smooth.
- Mix mashed tofu with the self-rising flour until a dough forms.
- Add oil and work until the dough is cohesive and soft.
- Divide into 6–8 portions, shape into buns and place in a steamer lined with parchment or leaves.
- Steam over simmering water for about 15 minutes. Rest briefly before serving.
Notes
Silken tofu (firm silken) gives the best texture. For a yeasted mantou version, try a dedicated yeasted recipe if you prefer that lighter, airier crumb.
Nutrition (per serving)
Approximate values: Calories 198 kcal, Carbohydrates 24 g, Protein 6 g, Fat 9 g.
