A recipe that screams Autumn 🍂❤️Smoked Tofu and Gnocchi Bake with Cashew Mozzarella, using only your oven, where you’ll cook your onions in there online until soft, then add the rest and let it bake. This is a hug in a meal and will make 3-4 portions (or 2 greedy humans like Tom and I 🐽 ) ▪️INGREDIENTS 110g cashew nuts 1 white onion (roughly diced) 3 garlic cloves (minced) 2 tablespoons extra-virgin olive oil 50g sun-soaked or dried tomatoes (diced) 1 teaspoon Italian style herbs 1 teaspoon smoked paprika 1 tablespoon soy sauce 1 1/2 blocks of extra firm smoked tofu (cut into chunks) 500g gnocchi 1 can of chopped tomatoes Salt 100g vine or cherry tomatoes 1 tablespoon nutritional yeast Juice from 1/2 lemon 1 tablespoon corn flour 80ml dairy free milk Chilli flakes to garnish Fresh basil leaves to garnish Roasted tenderstem broccoli to serve ▪️METHOD 1. Begin by preheating the oven to 180c. 2. Cover your cashew nuts with boiling water and place to one side. 3. In a large ovenproof dish add the onion, garlic and 1 tablespoon of olive oil. Combine and place into the hot oven for 10-15 minutes until soft. 4. Next add the sun-soaked tomatoes, Italian herbs, smoked paprika and soy sauce, Combine and then add the tofu chunks, gnocchi, chopped tomatoes and a pinch of salt. 5. Combine well and then place the tomatoes on top. Place into the oven for 20 minutes. 6. Meanwhile drain the cashew nuts and place into a blender along with the nutritional yeast, lemon juice, corn flour and milk. Blend until completely smooth. 7. Carefully remove the dish from the oven and add the cashew mozzarella in dollops. Place back into the oven for 10 minutes. 8. Garnish with chilli flakes, fresh basil and serve with roasted broccoli or your favourite vegetables. Enjoy.