Tofu dumplings with spinach

Name: Tofu dumplings with spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g young spinach; 7-10 Tbsp salt, pepper; 500 g White bread from the previous day (e.g. baguette); 400 ml Soy drink; 3 TABLESPOONS vegan margarine; 6 TABLESPOONS Silken Tofu; 100 g Flour; 4 TABLESPOONS Cornstarch; 7-10 Tbsp freshly grated nutmeg; 300 g cherry tomatoes; 2 TABLESPOONS Olive oil; 2 TABLESPOONS treacle; 4 TABLESPOONS Balsamic vinegar; 75 g Almond kernels (with skin)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g young spinach
7-10 Tbsp salt, pepper
500 g White bread from the previous day (e.g. baguette)
400 ml Soy drink
3 TABLESPOONS vegan margarine
6 TABLESPOONS Silken Tofu
100 g Flour
4 TABLESPOONS Cornstarch
7-10 Tbsp freshly grated nutmeg
300 g cherry tomatoes
2 TABLESPOONS Olive oil
2 TABLESPOONS treacle
4 TABLESPOONS Balsamic vinegar
75 g Almond kernels (with skin)

Directions

1
Sort and wash the spinach. Blanch in boiling salted water for 1-2 minutes. Pour into a sieve, quench cold and drain. Cut bread into pieces of about 1 cm. Squeeze the spinach and chop finely.
2
Knead bread, spinach, soy drink, 1 tablespoon margarine, tofu, flour and starch well with your hands. Season with salt, pepper and nutmeg. Boil up about 3 l salted water. Form approx. 12 dumplings from the bread mixture.
3
Put the dumplings in boiling salt water. Rise to the surface and let them simmer for another 3-4 minutes.
4
Wash the tomatoes. Heat oil in a pan. Fry the tomatoes briefly until the skin bursts open. Deglaze with syrup and vinegar. Season with salt and pepper.
5
Lift the dumplings out of the salt water and let them drain. Coarsely chop the almonds. Heat the rest of the margarine in a pan. Fry the almonds and dumplings for 2-3 minutes in portions and remove. Serve with glazed tomatoes.