One Pot Tofu Ep.1 - Butter Tofu Gnocchi

• загальний час: 16 minutes

Інгредієнти

Shoutout to you all for demanding this one pot recipe series because it’s saving us a load of washing up 🙏

This one does exactly what it says on the tin - it’s butter tofu curry, but with a pack of gnocchi thrown in. And it really works.

30 minutes to make, 33g protein per portion and - most importantly - it’s also delicious.

P.S. as always, this is also inside Tofu Club where it’s easier to read, it has the nutritional info, you can print it, save it to a meal plan, create shopping lists, save it to your favourites and all that kind of good stuff. And there are 137 (and counting) other tofu recipes, tofu science guides and tips on there…comment “I’m in” and we’ll DM you so you can check it out.

Ingredients (serves 4)

1 tbsp neutral oil

1 small onion, finely diced

4 cloves garlic, minced

1 tbsp grated ginger

1 tsp cumin powder

¼ tsp chilli powder

¼ tsp cayenne powder

2 tbsp tomato purée

400 g tin chopped tomatoes

300 g silken tofu, blended

1 bay leaf

1 tbsp vegan butter

400 g firm tofu, torn into chunks

1 tsp garam masala

500 g potato gnocchi

½ cup petit pois

Fresh coriander

Напрямки

Heat the oil in a large pan over medium heat. Add the diced onion and cook for around 5 minutes until soft and translucent.

Add the minced garlic, grated ginger, cumin, chilli powder and cayenne. Fry for a minute until fragrant.

Stir in the tomato purée, then pour in the chopped tomatoes and blended silken tofu. Add the bay leaf and bring to a gentle simmer, stirring occasionally.

Add the vegan butter and let it melt. Stir in the chunks of tofu, then season with garam masala and salt to taste. Cover and simmer gently for 5 minutes.

Add the gnocchi, stir well, cover again and simmer for another 5 minutes.

Remove the bay leaf, then stir in the petit pois and fresh coriander. Make sure it’s piping hot before serving.

Top with more coriander, flaked almonds and a drizzle of vegan cream.