Tofu Herb Dumplings in Garlicky Tomato Sauce

Soft little dumplings with a secret: the dough is made with crumbled tofu instead of eggs, plus a big handful of fresh cilantro. They boil in a few minutes, get a quick toss in the pan, and finish in a garlicky tomato sauce that turns creamy all by itself. No cream, no cheese. The starchy cooking water and a spoonful of nutritional yeast do the work.

The recipe

Time: 45 min Makes: 3 to 4 servings

Dumplings

• 1 block (14 to 16 oz / 400 to 450 g) firm tofu

• 2 cups (250 g) all-purpose flour, plus a little for the counter

• About 100 ml (a scant 1/2 cup) water

• 1 tsp salt

• 1 small bunch fresh cilantro, chopped (about 1/2 cup)

• 1 tsp olive oil, to finish

Garlicky tomato sauce

• 3 to 4 garlic cloves, minced

• 2 tbsp tomato paste

• 2 cups (300 g) cherry tomatoes

• 2 tbsp nutritional yeast

• 1 cup (240 ml) cooking water from the dumplings

• Salt to taste

• Fresh cilantro to serve

How to make it

1. Crumble the tofu into a bowl and squeeze it between your fingers until it looks like fine crumbs. Mix in the salt and chopped cilantro.

2. Add the flour and rub it into the tofu with your hand. Add the water a little at a time and knead until you have a soft dough that holds together and doesn't stick to your hands.

1. Pat the dough into a round on a floured counter and cut it into quarters. Roll each quarter into a rope about 3/4 inch (2 cm) thick and cut it into 3/4 inch pieces.

1. Bring a large pot of salted water to a boil. Drop in the dumplings in batches. When they float, cook 1 to 2 minutes more, then lift them out with a slotted spoon. Save 1 cup of the cooking water.

2. Warm the olive oil in a wide pan and toss the dumplings until they get a little color. Push them to the side.

3. Add the garlic and cook 30 seconds, then stir in the tomato paste for a minute. Add the cherry tomatoes and cook until they start to burst.

4. Pour in the cooking water and nutritional yeast and stir. The starch in the water makes the sauce creamy. Simmer 2 to 3 minutes, toss everything together and salt to taste.

5. Serve with fresh cilantro on top.

Tips

• If the dough sticks, add flour a spoonful at a time. If it crumbles, add a splash more water.

• Don't crowd the pot. A few at a time keeps the water boiling and the dumplings from sticking together.

• Not a cilantro fan? Parsley or basil work too.

• The sauce amounts are my best guess from the pan. Taste and adjust.

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For general education only, not medical advice.