Vegan recipe

Tofu with Italian Herbs Gnocchi Pot

Prep 5 mins
Cook 20 mins
Serves 2

Transport your tastebuds to the lively streets of Italy with this one-pan, tasty dish!
Soft cubes of Pressed Tofu with Italian Herbs & Tomato paired with gnocchi pieces, all cooked in a warming, veg-packed tomato sauce.

Quick And Tasty Tofu Block with Italian Herbs and Tomato Find out more


1 block of Cauldron Tofu with Italian Herbs and Tomato, cubed
400g tin chopped tomatoes
1 red pepper
1 courgette
1 red onion, finely diced
4 cloves of garlic, minced
1/2 tsp of dried thyme, basil, sage, brown sugar
1 tsp smoked paprika
200ml water
A pinch of salt & pepper
250g gnocchi

Handful fresh basil to garnish
50g vegan cheese to grate on top
1 tbsp pine nuts (optional)


  1. Start by mincing the red onion, then add to a deep pan with a tsp of olive oil, fry for around 5 minutes before adding the minced garlic, cubed courgette and sliced red pepper
  2. After frying for a further 3 minutes, add the tinned tomatoes, water, salt, herbs and paprika, and allow to bubble away for around 7 minutes
  3. In the meantime, cube the Cauldron Tofu with Italian Herbs and fry in a drizzle of olive oil in a pan, to get a crispy coating (or you can simply add it to the pot and allow to heat through)
  4. For the final few minutes, add the gnocchi, grated vegan cheese and pine nuts and leave to simmer for around 3 minutes
  5. Garnish with fresh basil, season with salt & pepper and enjoy

Chef's tip

If you’d prefer to bake it, simply fry off the onion and garlic first, before adding all of the other ingredients, stir through then pop in the oven for around 10 minutes