Balsamic tofu gnocchi
Gnocchi isn’t just for Italian dishes. Balsamic vinegar, soy sauce and maple syrup give the potato dumplings, crispy tofu, and broccoli a sticky, umami-rich coating in this easy vegan dinner recipe. It’s a midweek marvel.
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Ingredients
- 400g purple sprouting broccoli
- 1 tbsp olive oil, plus extra if needed
- 280g firm tofu, cut into bite-size cubes
- 4 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 2 tsp light soy sauce
- 3 garlic cloves, crushed
- 500g pack gnocchi
- Small handful chives, finely chopped
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Method
- Cut any thick broccoli stalks in half lengthways, then cut each piece of broccoli into thirds. Put them in a heatproof bowl and cover with boiled water from the kettle. Set aside for 10-15 minutes to soften slightly while you prepare everything else.
- Heat the oil in a large frying pan over a medium-high heat, then add the tofu and fry for about 8 minutes, turning every few minutes, until browned all over. Meanwhile, in a large bowl, mix the balsamic, maple syrup, soy and garlic. Once the tofu is browned, use a slotted spoon to transfer it straight into the marinade and stir to coat.
- Return the pan to the heat (adding a little extra oil if needed) and add the gnocchi. Fry for 3 minutes, then drain the broccoli and add to the pan with a good pinch of salt. Fry for another 3 minutes until lightly browned and tender. Add the tofu and its marinade to the pan and toss everything together. After a minute or so it should all be coated in sauce. Sprinkle over the chives and serve.
Nutrition
- 372kcals Calories
- 9.7g (1.8g saturated) Fat
- 22g Protein
- 44g (8.9g sugars) Carbs
- 8.8g Fibre
- 1.8g Salt
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