Ingredients
2 lbs “skillet gnocchi” @giovanniranausa
14 oz tofu, drained & cut into cubes
can I chickpeas, rinsed and peeled if you like
Broccoli
1 yellow pepper
1 medium red onion
1 cup grape tomatoes, cut in half
⅓ cup olive oil
2 tablespoons Dijon mustard
2 tablespoons raw unfiltered honey
2 tsp chopped garlic
¼ cup pickled red onion juice or vinegar or lemon juice
2 tsp everything but the bagel seasoning
1 tsp salt
1 tsp pepper
Directions
Step 1
Prepare the tofu by draining it, cubing it, and frying in a pan with a little oil or butter. Season with salt and pepper.
Step 2
Prepare the dressing by combining 1/2 cup olive oil, the mustard, garlic, EBTB seasoning, honey and salt/pepper in a mason jar with a lid and shake til you drop. Don’t actually drop, k?
Step 3
Prepare the roasted / sautéed vegetables / I love my Always Pan to sauté just about anything! Toss in a little oil or butter and cook the chopped broccoli, pepper and red onion
Step 4
Preheat the oven to 425. Spread out the chickpeas on a baking sheet, drizzle with 1-2 tablespoons olive oil, sprinkle on some salt and pepper and roast in the oven for about 30 minutes or until crispy
Step 5
Prepare the gnocchi by cooking it in a pan over medium heat with 2-3 tablespoons butter until crispy and yummy Town
Step 6
I like to make a beautiful salad platter. So I take a large white platter and start spreading out my ingredients starting with the gnocchi, the broccoli and peppers, tofu, then adding in the chickpeas, onions and tomatoes.
Step 7
Drizzle on the dressing and serve with plates, forks and tongs on the side
