Balsamic tofu gnocchi

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.

Balsamic tofu gnocchi

Discover more easy vegan recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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.

Discover more easy vegan recipes.

Nutrition: per serving

Calories
372kcals
Fat
9.7g (1.8g saturated)
Protein
22g
Carbohydrates
44g (8.9g sugars)
Fibre
8.8g
Salt
1.8g

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

  1. 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.
  2. 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.
  3. 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

Nutrition: per serving
Calories
372kcals
Fat
9.7g (1.8g saturated)
Protein
22g
Carbohydrates
44g (8.9g sugars)
Fibre
8.8g
Salt
1.8g

delicious. tips

  1. The quality of balsamic vinegar varies wildly – and you can really taste the difference by spending just a little extra. Look for a density measure on the bottle – 1.3 or higher lets you know you’re working with the good stuff.

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