Ingredients
Scale
- 7 ounces firm or extra-firm tofu
- 2 tablespoons nutritional yeast
- 1 teaspoon miso
- 1 teaspoon italian seasoning
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper, or pepper flakes
- ¼ teaspoon salt
- 2 teaspoons olive oil
- ¼ cup vegan mozzarella shreds, optional
- 2 ounces frozen spinach, thawed and lightly pressed to remove extra moisture
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons sun-dried tomatoes, chopped
- 1 to 2 tablespoons fresh basil
- 12 ounces mini gnocchi
- 1 cup water, divided
- ¼ teaspoon salt
- 16 to 20 ounces pasta sauce, use tomato basil pasta sauce, garlic pasta sauce, or marinara.
- pepper flakes
- vegan mozzarella
- more fresh basil
Instructions
- Use a food processor or a bowl to combine all ingredients, excluding spinach. If using a food processor, blend until smooth, then mix spinach and set aside. For the bowl method, crumble tofu, mix in remaining ingredients, add spinach, and combine well.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For an easier blending process, use a food processor to achieve a creamy texture.
Adjust the amount of pasta sauce according to your preference for sauciness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg