High Protein Tofu Gnocchi Primavera

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

37G Protein Per Serving

subheading: For the 10 min tofu gnocchi:

250g block of firm tofu

70g spelt flour

2 tbsp nooch

½ tsp salt

2 tbsp olive oil

subheading: For the creamy primavera sauce:

6 tablespoons of @floraplantbased unsalted

1 tbsp water

1 tbsp lemon juice

3 minced garlic cloves

100g garden peas, or three large handfuls

30g fresh basil

15g fresh mint

65g pistachios, shelled

2 tbsp hemp seeds

1 large garlic clove

⅓ tsp salt

Juice of one lemon

subheading: To serve:

Garlicky breadcrumbs

Olive oil

crushed pistachios

Fresh mint

Black pepper

Directions at instagram.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer