Gnocchi with Zucchini & Tofu Sauce

For the tofu:

Grate the tofu. In a bowl, mix with the cornstarch.

In another bowl, mix the remaining sauce ingredients. Set aside.

Heat the oil in a non-stick skillet and add the tofu. Cook for about 6–8 minutes, or until the pieces are golden. Turn off the heat. Set aside.

Add the sauce mixture to the tofu. Coat well. Set aside.

For the dish:

Heat the oil in a non-stick skillet and add the zucchini. Cook over medium-high heat for about 8 minutes, flipping halfway through. Set aside.

In a food processor, combine half the sunflower seeds, half the zucchini and the remaining sauce ingredients. Blend until smooth, then adjust seasoning to taste.

In another skillet (one-pot style), heat a drizzle of olive oil and add the gnocchi. Cook for about 6 minutes, turning, or until lightly golden. Add the sauce and coat well. Add the remaining zucchini.

Once the dish is heated through, serve in bowls.

To serve, sprinkle with the remaining sunflower seeds.

Season with salt and pepper.