So tasty! I thought the sauce was a really nice mix of peas/spinach/edamame, and I love the texture of gnocchi. Dollops of Greek yogurt are a must. I don't have an air fryer so the tofu did not get as chewy or crispy as I would have liked, and tofu texture can really squick me out. The flavor was excellent, so I would recommend frying on the stovetop after baking for a nice crispy outside!
It felt a little odd to make (what felt like) a Greek inspired dish and not use dill, but hey, I'm all for trying new things. This was super easy to make and gave me plenty of time to clean as I went, which I appreciated. I added a roughly chopped bell pepper and red onion to use them up (to the sheet pan in oven), and then served with a Greek salad of cucumber, tomato, olives, and red onion bc duh. Overall, the chicken was incredible and the entire dish was stellar and oh so filling. I love a roasted potato, what can I say?
Absolutely delicious - I liked that everything was pantry standards, except maybe the optional creamy cheese. I added sauteed mushrooms for some additional meaty texture and taste. I also didn't stick to the amounts she gave - I used the entire jar of roasted red peppers, the entire container of silken tofu, and eyeballed the Parmesan cheese (which I used instead of nutritional yeast), and also added .5 tsp of oregano. Also I had to use bucatini instead of mafaldine, which I really wanted to use. Using one package of pasta means you can save and freeze the other half of the sauce!
Recipes
Journal
Shopping