Meatless Mondays: Tofu and Vegetable Gnocchi

Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.

 

Ingredients:

1 carrot, grated

1/4 pumpkin, grated

1 zucchini (courgette), grated

1/4 broccoli florets

1/2 eggplant (aubergine), thinly sliced

6 tomatoes, diced

1 garlic clove, crushed

1 onion, diced

250g tofu, thinly sliced

600g pack of (pumpkin) gnocchi

Method:

Arrange eggplant in a colander and sprinkle with sea salt, cover with a paper towel and weight,
leave for 30 minutes, rinse

Boil saucepan of water and add pack of gnocchi, boil until the gnocchi floats on top, drain and rinse

Saute garlic and onion in wok, add vegetables, cook until tender

Add tomato and tofu into the wok, cover and simmer for 10 minutes

Add gnocchi into the mixture, mix well

Serves: 4 people

Serve with green salad, seasoned with cracked black pepper

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