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Balsamic tofu gnocchi

Name: Balsamic tofu gnocchi
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: 400g purple sprouting broccoli; 1 tbsp olive oil, plus extra if needed; 280g firm tofu, cut into bite-size cubes; 4 tbsp balsamic vinegar; 1 tbsp maple syrup; 2 tsp light soy sauce; 3 garlic cloves, crushed; 500g pack gnocchi; Small handful chives, finely chopped

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 14 Mar 24
Updated: 25 Mar 24

Gnocchi isn’t just for Italian dishes. Balsamic vinegar, soy sauce and maple syrup give the potato dumplings, crispy tofu, and broccoli a sticky, umami-rich coating in this easy vegan dinner recipe. It’s a midweek marvel.

Discover more easy vegan recipes.

Easy
April 2024

Test kitchen approved

Serves 4
Hands-on time 25 min

Discover more easy vegan recipes.

Nutrition: per serving

Calories: 372kcals
Fat: 9.7g (1.8g saturated)
Protein: 22g
Carbohydrates: 44g (8.9g sugars)
Fibre: 8.8g
Salt: 1.8g

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Ingredients

400g purple sprouting broccoli
1 tbsp olive oil, plus extra if needed
280g firm tofu, cut into bite-size cubes
4 tbsp balsamic vinegar
1 tbsp maple syrup
2 tsp light soy sauce
3 garlic cloves, crushed
500g pack gnocchi
Small handful chives, finely chopped

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Method

Cut any thick broccoli stalks in half lengthways, then cut each piece of broccoli into thirds. Put them in a heatproof bowl and cover with boiled water from the kettle. Set aside for 10-15 minutes to soften slightly while you prepare everything else.
Heat the oil in a large frying pan over a medium-high heat, then add the tofu and fry for about 8 minutes, turning every few minutes, until browned all over. Meanwhile, in a large bowl, mix the balsamic, maple syrup, soy and garlic. Once the tofu is browned, use a slotted spoon to transfer it straight into the marinade and stir to coat.
Return the pan to the heat (adding a little extra oil if needed) and add the gnocchi. Fry for 3 minutes, then drain the broccoli and add to the pan with a good pinch of salt. Fry for another 3 minutes until lightly browned and tender. Add the tofu and its marinade to the pan and toss everything together. After a minute or so it should all be coated in sauce. Sprinkle over the chives and serve.

Recipe from April 2024 Issue

Nutrition

Nutrition: per serving

Calories: 372kcals
Fat: 9.7g (1.8g saturated)
Protein: 22g
Carbohydrates: 44g (8.9g sugars)
Fibre: 8.8g
Salt: 1.8g

delicious. tips

The quality of balsamic vinegar varies wildly – and you can really taste the difference by spending just a little extra. Look for a density measure on the bottle – 1.3 or higher lets you know you’re working with the good stuff.