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Fresh tomato gnudi

By Abigail Donnelly
4
Easy
20 minutes
10 minutes

Ingredients

  • 1 x 349 g extra firm tofu
  • 2 T Woolworths nutritional yeast
  • 1 T lemon juice
  • ½ t lemon zest
  • 120 g flour
    • For the tomato salad, mix:

  • 2 tomatoes, cut into 8 pieces
  • 350 g Woolworths exotic tomatoes, halved
  • 10 g chives, thinly sliced
  • 12 green olives, chopped
  • ¼ cup olive oil
  • 1⁄3 cup lemon juice
  • 12 capers, roughly chopped
  • salt, to taste
  • dairy-free cheddar flavoured cheese, grated, for serving

Method

1. Blend the tofu until creamy. Place in a bowl and stir in the remaining ingredients.

2. Bring a large saucepan of water to a boil, then reduce to a simmer. Drop in tablespoons of mixture and cook for 1 minute only (don’t make them too small as they will overcook). Drain.

3. Divide the salad between 4 bowls and top with the gnudi and grated cheese.

Cook's note: If you don't follow a plant-based diet, grilled lamb chops are the perfect accompaniment here.

Find more vegan recipes here. 

Photographs: Jan Ras
Food assistant: Danielle Smith