Tofu ‘Ground Beef’ Gnocchi
Directions
- 1Preheat oven to 200°C (390°F). Mix crumbled tofu with oil, soy sauce, garlic powder, onion powder, smoked paprika, and nutritional yeast. Spread on a lined baking sheet and bake for 20–25 minutes, stirring halfway through, until crispy.
- 2In a pan over medium heat, cook the sliced onions with a little oil for about 20 minutes, stirring occasionally, until golden and soft. Season with salt, pepper, and ras el hanout.
- 3Boil the gnocchi according to package instructions. Reserve a bit of the cooking water before draining.
- 4Add the baked tofu and gnocchi back into the pan. Stir in pomegranate molasses and a splash of gnocchi water to coat.
- 5Sprinkle with fresh mint and pomegranate seeds, and squeeze lemon juice over the top for a zesty finish.
Ingredients
- 250 g tofu
- 0.5 tbsp oil
- 1 tbsp dark soy sauce
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika powder
- 1 tbsp nutritional yeast
- 1 pieces red onions
- 0 salt
- 0 pepper
- 0.5 tbsp ras el hanout
- 0.5 tbsp pomegranate molasses
- 0.5 handful fresh mint
- 0.5 handful pomegranate seeds
- 150 g gnocchi
- 0 lemon juice
- 0.5 splash gnocchi water
Equipment
ovenbaking sheetpanknifespoonspatula