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Vegan Mayo: Your quick dip for everything
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Gnocchi with tofu - more protein for pasta
Ingredients you'll need
Let's get cookin'
- Boil potatoes until soft
- Mash with tofu
- Add flour and salt, knead until dough forms
- Cut in 4, roll into logs, cut in pieces
- Boil in salted water until they float
- For sauce: fry onion and garlic, add oregano, paprika, and tomato paste. Sautée
- Add tomato sauce and vegan cream
- Toss gnocchi in sauce cook 2-3mins and serve.
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Italian tradition meets plant-based protein
These gnocchi may be 'illegal' in the traditional sense, but their flavor is absolutely convincing. The addition of tofu to the classic potatoes not only creates a protein-rich version, but also a particularly creamy texture. Cooked potatoes and firm tofu are mashed together and mixed with flour to form a smooth dough. The hand-formed gnocchi are boiled in salted water until they rise to the surface. The hearty tomato sauce with onions, garlic, and vegan cream rounds out the dish. In 30 minutes, this innovative interpretation of the Italian classic is created that will appeal to both traditionalists and health-conscious eaters.
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