5-6 Roma Tomatoes, cut into 8 (OR 1 pint (10 oz) of cherry tomatoes, halved)
Salt and Pepper
2 cloves garlic, minced
Tofu Ricotta Gnudi:
8oz Firm Tofu
⅓ cup Basil leaves, chopped finely
2 tbsp Miso paste
2 cloves garlic, minced
3 tbsp lemon juice
2 tsp dried oregano
¼ tsp salt
2 tbsp Chickpea flour
1 tbsp water
Garnish: Basil Leaves
Instructions
Drain your tofu. Place a heavy plate on top and set aside for 1-2 hours to get rid of excess moisture.
Preheat oven to 350F.
Crumble your tofu into a bowl. Add in all the remaining ingredients and lightly mash together. You should have a somewhat lumpy mixture - which is perfect. If you prefer your gnudi to have more of bite and to a firmer shape you can add 1-2 tbsp more of chickpea and a little water!
Taste and season according to taste. Add more miso paste for a cheesier flavour/lemon juice for acidity/water to make it runnier.
In small non stick skillet, saute garlic till brown.
Add in your chopped tomatoes. Season with salt, pepper and honey to taste.
Stir fry for 3-4 minutes till slightly softened. Remove from heat.
Use 2 spoons and shape the gnudi into oval/oblong pieces. Gently nestle them on top of the cooked tomatoes.
Place your skillet in the oven for 10 minutes. Broil for 2 minutes till the gnudi is slightly golden brown.
Garnish with fresh basil leaves/toasted pine nuts/pesto/breadcrumbs and serve with garlic bread OR fresh crusty bread OR pasta.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/?p=8409