I tried making some gyoza with tofu instead of ground pork. Taste-wise it was pretty good but the texture was a little on the soft side. I made some extra and froze them. It'll be interesting to see if deep frying will make it harder to distinguish from the meat kind.
Into this batch went into some cabbage, firm tofu (drained all day), nira (garlic chives), bamboo shoots, shiitake mushrooms, oyster sauce, hoisin sauce, salt and pepper, soy sauce, and sesame oil.