Tofu & Spinach Drop Dumplings with Mushroom Gravy

As the weather chills and it’s getting darker a lot earlier, there’s something undeniably comforting about dumplings simmered in a warm, savory gravy — especially when they’re made from simple, nourishing ingredients. These tofu and spinach drop dumplings are my plant-based take on a classic comfort food, gently scooped and simmered in a rich mushroom gravy. I served with roasted broccoli, but you could try green beans, brussels sprouts, or just as is.

Watch here to see how I make it.

Yield: 4

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Tofu & Spinach Drop Dumplings with Mushroom Sauce

Ingredients

• 3 teaspoons olive oil, divided
• 5 oz baby spinach, chopped
• 1 (14–16 oz) block extra-firm tofu, pressed well
• 2 tablespoons nutritional yeast, divided
• ½ cup + 2 tablespoons all purpose flour, divided
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, thinly sliced
• 1 teaspoon dried thyme
• 1 tablespoon white or mellow miso paste
• 2 cups vegetable broth (plus more to thin, if needed)

Instructions

1. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the spinach and sauté for 1–2 minutes, just until wilted. Let it cool, then squeeze out excess moisture.
2. In a food processor, pulse the tofu until crumbly. Add 1 tablespoon nutritional yeast, ½ cup flour, salt, and pepper. Pulse to combine. Add the spinach and pulse again briefly, just to mix. Transfer to a bowl and gently knead until the mixture holds together. Use a small ice cream scoop to form into balls and roll into small dumplings. Place on a tray and cover with a damp towel.
3. Heat the remaining 2 teaspoons oil in a large skillet. Sauté the onion for about 5 minutes, until softened and beginning to brown. Add garlic, mushrooms, and thyme. Cook for 8–10 minutes, until the mushrooms are tender.
4. While the mushrooms cook, stir the miso with a few tablespoons of broth until smooth. Combine that mixture with the remaining broth, tamari, and 1 tablespoon nutritional yeast.
5. Sprinkle the mushrooms with the remaining 2 tablespoons flour and stir to coat. Cook for 1–2 minutes, then pour in the broth mixture. Simmer for 5–7 minutes, until thickened. Season with salt and pepper to taste.
6. Meanwhile, bring a large pot of salted water to a gentle boil. Add dumplings in batches and cook for 3–4 minutes, or until they float. Transfer directly into the mushroom gravy and let them simmer briefly before serving.
7. Serve warm with your favorite vegetables or a simple salad.