If you’re looking for new ways to get your protein in, look no further than this tofu gnocchi which packs 35g of protein per serving!
The gnocchi is made with just 2 ingredients and goes well with any sauce you like, but for even more protein, I made a silken tofu marinara. Topped with a sprinkle of my vegan parmesan.
More High-Protein Tofu Recipes
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📖 Recipe
Tofu Gnocchi
If you’re looking for new ways to get your protein in, look no further than this tofu gnocchi which packs 35g of protein per serving! The gnocchi is made with just 2 ingredients and goes well with any sauce you like, but for even more protein, I made a silken tofu marinara. Topped with a sprinkle of my vegan parmesan.
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Servings:
Equipment
- Immersion blender
Ingredients
For the gnocchi
- 300 g extra-firm tofu, drained but not pressed
- 80-90 g whole wheat flour
For the sauce
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can (15-oz) whole canned tomatoes crushed by hand
- 1 cup water
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 300 g silken tofu
- 5-6 basil leaves chopped
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- Shred tofu using a box grater and add to a bowl. Add the flour and knead until you have a smooth dough bowl. The dough should hole together well and it shouldn't be overly dry or too sticky.300 g extra-firm tofu, drained but not pressed, 80-90 g whole wheat flour
- Divide into 4 equal pieces. Roll each piece into a ½-inch thick log. Use a bench scraper or sharp knife to cut ½-inch segments of dough off of the log to form each gnocchi. Sprinkle with flour to prevent sticking and repeat with the rest of the portions
- Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and stir to prevent sticking. The gnocchi will rise to the top of the pot when they are ready, this should take between 3 and 5 minutes. Drain the gnocchi, but do not rinse.
- Make the sauce: heat the olive oil in a Dutch oven or a rimmed skillet. Once hot, add the onion and season with a pinch of salt. Saute for 5-6 minutes, stirring often, or until golden brown. If at any point the onion starts to burn, deglaze with a splash of water.1 tablespoon olive oil, 1 medium onion
- Add the garlic and saute for 30 more seconds. Crush the whole canned tomatoes by hand and add them to the onions and garlic. Add water, salt, and black pepper and bring to a gentle simmer over medium heat. Cook for 10 minutes.2 cloves garlic, 1 can (15-oz) whole canned tomatoes, 1 cup water, ¼ teaspoon salt, ¼ teaspoon black pepper
- Add the silken tofu to the pot and blend with an immersion blender. Add the gnocchi and fresh basil and stir. Serve!300 g silken tofu, 5-6 basil leaves
Nutrition
Serving: 1serving | Calories: 465.5kcal | Carbohydrates: 51.7g | Protein: 39.3g | Fat: 17.6g | Saturated Fat: 3g | Polyunsaturated Fat: 8.8g | Monounsaturated Fat: 4g | Sodium: 554.9mg | Potassium: 1065.1mg | Fiber: 11g | Sugar: 10.1g | Vitamin C: 31.4mg | Calcium: 955.1mg | Iron: 9.3mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!
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