Gnocchi Gratin with Tomato Sauce, Mozzarella and Tofu

For the tofu:

Cut the tofu block into medium-sized cubes and let marinate in the mixture for 2 hours (or 24 hours for more flavor).

Cook the drained tofu in a non-stick skillet with oil for about 6–8 minutes, or until the pieces are golden, flipping halfway through. Set aside.

For the dish:

In another skillet, heat a drizzle of olive oil over medium-low heat and soften the onion for 2 minutes. Add the garlic and cook for 1 minute. Add the tomato sauce and a small sprig of rosemary, then reduce to low heat.

Add the gnocchi to the sauce and coat well.

Once the dish is hot throughout, place a few pieces of mozzarella, add the tofu and cover the skillet for about 2–3 minutes.

To serve, add olives, sun-dried tomato slices, chopped rosemary (to taste) and garnish with sprouts.

Season with salt and pepper.