These Easy Healthier Vegan Tofu Gnocchi, pack a lot more protein and are pretty easy to make and taste amazing!
Tofu gnocchi. Yes, that’s right. Gnocchi made from tofu instead of potatoes. Who knew? Tofu makes a great reduced-carb substitute for potatoes in traditional homemade gnocchi. I am sure the Italian grannies wouldn’t approve… but here we go! Can’t please everyone 😀
The recipe is really simple – simply combine all the ingredients and pulse them in a food processor, It should form a dough. Shape into logs, cut and shape the gnocchi. Drop them onto a boiling water and cook until they float on the top. Pan-fry, or roast in the oven for a healthier option and serve with your favorite way of eating gnocchi.
I served mine with my own raw avocado pesto zucchini noodles for a wholesome meal!
Let’s make these badass gnocchi!
Do let me know how you found these Easy Healthier Vegan Tofu Gnocchi and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
1 block of firm tofu
1 cup/128 of flour
3/4cup/ 80g of Nutritional yeast
1 flax egg ( 1 tablespoon of flaxseeds, mixed with 2 tablespoons of water )
1 cup/225g of oat milk
1-2 teaspoons of olive oil
1 teaspoon of Salt and pepper
1. Add tofu, nutritional yeast, oat milk flax egg and flour in a food processor. Process until it forms a sticky dough. Knead the dough on a floured surface for 2-3 minutes until it comes together. Try to use as little flour as possible.
2. Drizzle some olive oil over the dough. Break off a bit of the dough and roll into a log. Cut the log into pieces and shape the gnocchi. Bring a pan to the boil with water and drop the gnocchi. Once they float on the top – they are ready.
3. Warm some oil in a frying pan and pan-fry the gnocchi until golden. I served my gnocchi with some fried mushroom and on top of my raw avocado pesto zucchini noodles for a wholesome meal!