Dumplings with tofu and herbs
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For 1 person
150 g vegan potato dumplings
50 grams of tofu to the natural
a tablespoon of balsamic vinegar
a pinch of mint
a handful of arugula
salt and extra virgin olive oil to taste.
a sprinkle nutritional yeast flakes (optional)
Boil the dumplings in boiling salted water: throw them when the dressing is almost ready, because it takes a moment to come to the surface.
At the same time, sauté tofu cut into small cubes.
Add the vinegar and salt and let it absorb heat.
Turn off the heat, add the crumbled mint and arugula, and season the dumplings drained.
To flavour further add a sprinkle nutritional yeast flakes.
(Thanks to Antonella Sagone)