How long does savory spinach tofu gnudi balls [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can savory spinach tofu gnudi balls [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make savory spinach tofu gnudi balls [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is savory spinach tofu gnudi balls [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does savory spinach tofu gnudi balls [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Savory Spinach Tofu Gnudi Balls
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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Discover more recipes with these ingredients

Savory Spinach Tofu Gnudi Balls [Vegan]

1235

3-4

Dairy Free

Vegan

What exactly are Gnudi Balls, you ask? Well, in Italian, gnudi means "naked," just like it sounds. Gnudi Balls are “naked ravioli.” They are the filling of the ravioli without the pasta. They are a traditional Tuscan dish, sometimes called malfatti, which means “badly made” because of their less-than-perfect shape. Sometimes,... Read More

Ingredients You Need for Savory Spinach Tofu Gnudi Balls [Vegan]

One 10 oz. package frozen chopped spinach, thawed and squeezed dry
One package of extra-firm tofu, pressed and drained
½ cup Vegan grated parmesan or nutritional yeast
4-6 Tbs. chickpea flour, plus 2 Tbs. more for rolling
4 Tbs. chickpea flour mixed with 4 Tbs. water (or the egg replacer of your choice)
Salt and pepper to taste
1 tsp. garlic powder
1 tsp. dried parsley
Pinch of nutmeg

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How to Prepare Savory Spinach Tofu Gnudi Balls [Vegan]

Bring a large pot of salted water to a boil.
Put the spinach in a large bowl and separate it with your fingers. Crumble the tofu into the bowl. Add the Vegan parmesan (or nutritional yeast), the 4 Tbs. of flour, and the seasonings. Mix 4 Tbs. of flour with water to form a paste. This is your binder. (Or you can use whatever egg replacer you prefer). Add it to the bowl. Mix with a fork or your hands to form a dough. If it feels too loose, add more flour.
Pour the 2 Tbs. of flour on a plate. Using a tablespoon, scoop out servings of the mixture and form them into compact, firm balls with floured hands. Gently roll the balls in the flour on the plate.
Depending on the size you make, you should have between 16 and 20 balls. You can also make these in advance and refrigerate them until you are ready to use them. Bring them back to room temperature before boiling.
Gently drop the balls into the boiling water. Do not overcrowd them; do them in batches, if necessary. They should cook for about 5 minutes. Remove them with a slotted spoon. Top the Gnudi Balls with your choice of sauce and serve alone or with pasta.
As an alternative method, you could spoon some sauce into a baking dish, add the Gnudi Balls and top with more sauce. Top with Vegan grated parmesan or Vegan mozzarella and bake for about 10 minutes until they are golden brown and the cheese has melted. Then serve with extra sauce, if desired. This would make an extra decadent dish of cheezy, saucy Gnudi Balls.
As I mentioned above, I cooked the Gnudi Balls in my Marinara sauce for about 5 -8 minutes. Then I served them atop brown rice pasta, covered with more sauce and Vegan grated parmesan.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.