Spinach and tofu dumplings in tomato sauce

Ingredients

• 500 g ripe tomatoes, for the tomato sauce
• 1 garlic clove, for the tomato sauce
• 1 tablespoon olive oil, for the tomato sauce
• A pinch of sugar, for the tomato sauce
• 300 g spinach
• 150 g tofu
• 2 tablespoons chickpea flour
• 1 tablespoon water
• 1 tablespoon olive oil
• A little nutmeg
• Ground black pepper
• 5-10 tablespoons all-purpose flour
• Salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of black pepper
• What to use instead of tofu
• What to use instead of tomatoes

Instructions

1. For the tomato sauce, peel the tomatoes, cut them in half, remove the seeds and chop them very finely (or pass them through a food mill).
2. Heat the oil over low heat in a skillet, peel the garlic and brown it whole. Add the tomato, a little salt and the sugar, which takes away the acidity.
3. Raise the heat until it starts to boil, cover, lower the heat and cook for 20-30 minutes, stirring now and then. Adjust the salt and remove the garlic. This is your homemade tomato sauce.
4. Clean and boil the spinach leaves. Drain them very well, chop them and put them in a bowl with the tofu.
5. Add the chickpea flour dissolved in the tablespoon of water, the tablespoon of oil, a little nutmeg and a pinch of pepper. Mix everything well with a fork.
6. Add the all-purpose flour, 5 to 10 tablespoons, until you have a soft dough you can shape into balls.
7. Put a pot with plenty of lightly salted water over high heat. When it boils, add the dumplings; if there are a lot, in two batches. Don't worry about them falling apart: they don't.
8. They're ready when they start to float, after a few minutes. Remove them carefully, drain them a little and place them on a bed of homemade tomato sauce.

Nutrition facts

Approximate, per serving (about 349 g). Calculated with data from USDA FoodData Central.