Gnocchis de printemps au four avec crème de tofu au citron

Ingrédients

• 1 16-ounce package gnocchi (use gluten-free, if desired)
• 1 bunch asparagus (tough ends removed then chopped into 2-3inch pieces)
• 1 cup thiny sliced leeks (about 2 leeks, white and light green parts only)
• 1 cup green peas (fresh or frozen)
• high heat oil spray
• 16 ounces extra firm tofu (drained)
• 4-5 tablespoons lemon juice (from about 2 lemons)
• 4 tablespoons distilled white vinegar
• 2 tablespoons nutritional yeast
• 1-2 teaspoons fine sea salt (start with 1 and add more, to taste)
• 3-5 tablespoons water

Préparation

1. 1

   Preheat oven to 400°F. Line two baking sheets with parchment paper or a silicone mat.

2. 2

   Spread the gnocchi out on one of the baking sheets. Lightly spritz with oil and toss to combine. Bake in the oven for 10 minutes.

3. 3

   Meanwhile, prepare the lemon tofu cream by combining all of the ingredients (starting with 1 teaspoon salt and 3 tablespoons water) in a high speed blender. Blend until smooth. Add a tablespoon of water at a time to help blend, as needed. Add more salt, if desired, to taste. The texture should be thick and creamy, not runny.

4. 4

   On the second baking sheet, arrange the asparagus, leeks and peas. Spray with high heat oil then add to the oven with the gnocchi (after gnocchi has baked for 10 minutes). Bake everything for an additional 10-15 minutes, until vegetables are tender.

5. 5

   Serve warm over top lemon tofu cream. Garnish with pepper and grated vegan parmesan (optional) and enjoy!