Experience a delightful twist on a classic Italian dish with this Vegan Gnudi made with Tofu Ricotta and Spinach. This recipe offers the perfect balance of rich, creamy textures and vibrant flavors, making it an irresistible addition to your vegan recipe repertoire.
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Why You'll Love This
- Flavorful and Satisfying: The combination of tofu ricotta and spinach creates a rich, savory filling that's incredibly satisfying.
- Nutritious: Packed with protein from tofu and vitamins from spinach, this dish is both healthy and delicious.
- Versatile: Perfect for a cozy dinner at home or an impressive dish for guests.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all cooking levels.
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Ingredients
- Tofu: Provides a creamy, protein-rich base.
- Spinach: Adds vibrant color and nutrients.
- Seasonings: Enhance the overall flavor.
- Miso: Adds a depth of umami flavor.
- Nutritional Yeast: Offers a cheesy, nutty flavor.
- Marinara: For a rich tomato sauce.Onions: Adds sweetness and depth to the sauce.
Instructions
- Prepare the Tofu Ricotta: Press the tofu to remove excess water. Blend the tofu with miso, nutritional yeast, and seasonings until smooth.
- Cook the Spinach: Sauté the spinach until wilted. Once cooled, chop finely and mix into the tofu ricotta.
- Form the Gnudi: Shape the mixture into small balls using a small cookie scoop or your hands. Place on a baking sheet lined with parchment paper.
- Cook the Gnudi: Boil a large pot of water and cook the gnudi until they float to the top. Remove with a slotted spoon.
- Prepare the Sauce: In a frying pan, sauté the onions until translucent. Add the marinara and let simmer.
- Combine and Serve: Add the cooked gnudi to the sauce and gently coat. Serve hot, garnished with fresh basil if desired.
Hint:
Chill the formed gnudi in the refrigerator for 30 minutes before cooking to help them hold their shape better.
Enjoy your delicious and comforting Vegan Gnudi with Tofu Ricotta and Spinach! This dish is sure to become a favorite in your household.
Substitutions
- Frozen Spinach: Use frozen spinach if fresh is unavailable.
- Tahini: Substitute miso with tahini for a different flavor profile.
- Cashew Cream: Use cashew cream instead of tofu for the ricotta.
- Tomato Passata: Use tomato passata in place of marinara.
- Shallots: Replace onions with shallots for a milder flavor.
- Soy Sauce: Use soy sauce instead of miso for umami.
Variations
- Gluten-Free: Use gluten-free flour for forming the gnudi.
- Herbed Ricotta: Add fresh herbs like basil or parsley to the tofu ricotta.
- Spicy: Mix in red pepper flakes for a spicy kick.
- Cheesy: Sprinkle vegan parmesan on top before serving.
- Lemon Zest: Add lemon zest to the tofu ricotta for a fresh, citrusy flavor.
- Roasted Garlic: Mix in roasted garlic for a deeper, sweeter flavor.
Equipment
- Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
- Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
- Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
- Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
Storage
Store any leftover gnudi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a little water or marinara sauce to keep them moist.
Top tip
Press the tofu well to remove excess water. This helps achieve a firm, cohesive gnudi mixture.
FAQ
- Can I freeze the gnudi? Yes, freeze them on a baking sheet before transferring to an airtight container. Cook from frozen.
- What is the best tofu to use? Extra-firm tofu works best for this recipe.
- Can I make this ahead of time? Yes, prepare the gnudi and refrigerate them until ready to cook.
- Is there a substitute for nutritional yeast? You can use vegan cheese instead.
- How do I prevent the gnudi from falling apart? Ensure you press out as much water from the tofu and spinach as possible.
- What can I serve with gnudi? Serve with a side of garlic bread or a fresh salad.
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Pairing
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Vegan Gnudi Tofu Ricotta Spinach Recipe
Discover the deliciousness of Vegan Gnudi made with tofu ricotta and spinach. This vegan version of the traditional Tuscan dumplings is light, fluffy, and incredibly flavorful. Perfect for a cozy dinner or a special occasion, these gnudi are sure to impress!
Ingredients
- 1 block 14 ounces tofu, pressed and crumbled
- 2 cups spinach chopped and sautéed
- Salt pepper, garlic powder to taste
- 2 tablespoons miso white or yellow
- 3 tablespoons nutritional yeast
- 2 cups marinara sauce for serving
- 1 medium onion finely chopped and sautéed
Instructions
- Prepare Tofu Ricotta: Press the tofu to remove excess water. Crumble it into a large mixing bowl.
- Sauté Spinach and Onions: Heat a frying pan over medium heat with a little olive oil. Sauté the spinach and onions until the spinach is wilted and the onions are translucent.
- Mix Ingredients: Add the sautéed spinach and onions to the tofu. Mix in the miso, nutritional yeast, and seasonings until well combined.
- Form Gnudi: Use a small cookie scoop or your hands to form the mixture into small dumplings. Place them on a baking sheet lined with parchment paper.
- Cook Gnudi: Bring a large pot of water to a gentle simmer. Carefully drop the gnudi into the water and cook until they float to the top, about 3-4 minutes. Use a slotted spoon to transfer them to a plate.
- Serve: Warm the marinara sauce in a saucepan over low heat. Serve the gnudi topped with the marinara sauce and fresh basil if desired.
