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.