Ingredients

Method

• 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

Ingredients

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