Charred Firm Tofu in Bianco with Gnocchi
A charred Italian firm tofu dish with cherry tomatoes, porcini mushrooms and eggplant, finished with pecorino romano, balsamic vinegar and extra virgin olive oil, served over gnocchi.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and saute over medium-high heat until well browned, about 4 minutes.
Add the cherry tomatoes, porcini mushrooms and eggplant, cooking until softened, about 5 minutes.
Stir in the chili flakes, pecorino romano, balsamic vinegar and extra virgin olive oil for 2 minutes.
Cook the gnocchi separately and drain.
Let the tofu simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the gnocchi, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.