Vegan tofu gnocchi is a high protein, low carb alternative to traditional gnocchi that is high on starch since it is potato based. This vegan gluten free dish is a game changer, specially if you like to increase your protein intake. Tofu is a great source of protein which contains the essential amino acids, iron and calcium.
I keep meeting more and more people who can not, or prefer not to eat gluten. I personally never had any issues with gluten but I also choose gluten free food since it is relatively easier to digest. So I focus on lot of gluten free options and the options are endless.
Creativity is one of those things that you develop as a vegan. The original gnocchi recipes usually have eggs in them which makes it not vegan. Also the carb content is pretty high because of the potato and flour as the main ingredients.
This recipe however, has a slightly different texture, it is lighter and softer compared to the traditional gnocchi which honestly I prefer.
Now the important topic of sauce…
For me simple tomato sauce with basil works every time, but you can get creative and choose the sauce of your liking. Peso sauce is another alternative, or even sautéed vegetables if that is what you prefer. This is a versatile recipe and you can get creative with it and enjoy your culinary adventures.
Ingredients we need for vegan tofu gnocchi
- 1 block of firm tofu
- 1 1/2 cups of chickpea flour (by the way chickpeas has almost 20g of protein per every 100g)
- 1/4 cup of vegan milk
- 1 tbsp nutritional yeast
- salt and pepper to taste
Instructions:
1. Drain the tofu from excess moisture if there is need. You can do this by placing the tofu on a clean kitchen towel or paper towels and gently pressing down to squeeze out the liquid.
2. Crumble it into a blender and add the vegan milk so it will blend better add the nutritional yeast and a pinch of salt and pepper. Blend everything together until you have a creamy texture. Now it is time to slowly add the chickpea flour until you get dough-like consistency. Add more flour if the dough is too sticky.
3. Transfer the dough onto a clean, floured surface. Divide it into smaller portions and roll each portion into a long rope-like shape. Use a knife to cut the ropes into bite-sized pieces, forming the gnocchi.
4. Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water and cook them until they float to the surface (less than 5 minutes)
5. In the meantime prepare your favourite sauce. I made a Once the gnocchi is cooked, carefully remove them from the pot using a slotted spoon and transfer them to a plate. At this point, you can either serve the gnocchi as they are or lightly pan-fry them in a little oil for a crispy texture.
6. Serve the tofu gnocchi with your favorite sauce, such as tomato, pesto, or any creamy sauce. Toss the cooked gnocchi in the sauce until well coated, and garnish with fresh chives and basil and or some vegan Parmesan cheese, and enjoy every bite of this amazing dish with your loved ones.
Bon Appétit