Smoky Tofu with Spicy Tomato Gnocchi

It tastes better than it looks, okay.

Servings: 4

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Protein (per serving): 22g

Fibre (per serving): 5g

Cost (per serving): £2.88

Vegan (plant-based protein)

Dairy-Free

Ingredients

• Packet of potato gnocchi (enough for 4 people)

For the tofu

• 400g firm tofu

• 2 tbsp soy sauce

• 1 tbsp honey (or maple syrup)

• 1.5 tbsp tomato paste

• 1 tbsp (smoked) paprika

• 1/2 tbsp garlic powder

• Chilli flakes or powder (as much as you want)

• Olive oil

For the sauce

• 1 large onion, roughly diced

• 1-2 cloves garlic, chopped

• 100g sundried tomatoes (drained), roughly chopped

• 1 tin chopped tomatoes

• 1 tbsp tomato paste

• Sprinkle of oregano, basil, salt, pepper

• 150ml single or double (optional vegan)

• Broccoli (or tenderstem broccoli), lightly roasted or fried

Instructions

1. Preheat your oven to 220°C.

2. Crumble the tofu into a bowl. Add the soy sauce, honey, tomato paste, paprika, garlic powder, and chilli flakes/powder and mix well. Season and spread onto an olive-oiled baking tray and roast for 25 minutes, tossing halfway through.

3. Heat olive oil in a large frying pan on medium-high heat. Fry the gnocchi until lightly browned.

   
   

4. Remove the gnocchi from the pan and set aside. Return the pan to the heat, add onion and sweat until lightly golden. Add the sundried tomatoes and garlic cloves, and fry for a further 1-2 minutes. Add the tin of tomatoes and let simmer for a minute.

4. Blend the mixture until relatively smooth. If you are using an external blender, you will need to let the sauce cool a little. Once blended, return to the pan and add salt, pepper, oregano, basil, tomato paste and cream. Stir until combined and let simmer for 1-2 minutes.

5. Add the fried gnocchi into the sauce. If you are adding your broccoli to the sauce, do this now.

6. Serve the tomato gnocchi and top with the tofu mixture. Serve straight away.