Gnocchi Gratin with Tomato Sauce, Mozzarella and Tofu

For the tofu :

Cut the tofu block into medium-sized cubes and 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, and flip halfway. Set aside.

For the dish:

In a other skillet styleone pot, heat a dricezle of olive oil and attendrir onion for 2 minutes over medium-low heat. Add garlic and poursuivre the Cooking for 1 minutes. Add the tomato sauce and a small sprigs rosemary and reduce to low heat.

Add the gnocchi in the sauce and coat well.

A time together dish hot, place a few pieces mozzarella, add the tofu and cover the skillet about 2–3 minutes.

To serve, add olives, slice(s) sun-dried tomatoes, rosemary chopped (to taste) and Top with sprouts.

Season with salt and pepper.