Spinach And Tofu Dumplings - cooking recipe

Ingredients

1/2 lb baby spinach
1 lb crusty bread, chopped
1 2/3 cups soy milk
3/4 cup all-purpose flour
4 tbsp cornstarch
6 tbsp silken tofu
3 tbsp margarine
1-2 pinches grated nutmeg
2 tbsp olive oil
2/3 lb cherry tomatoes
2 tbsp honey
4 tbsp balsamic vinegar
1/2 cup whole almonds, coarsely chopped

Preparation

Blanch spinach in boiling, salted water for 1-2 mins. Drain then rinse under cold water and drain again. Chop finely then mix with bread, milk, flour, cornstarch, tofu, 1 tbsp margarine and nutmeg. Season then divide into 12 balls. Simmer in salted water for 6-8 mins, working in batches if necessary. Drain.
Heat olive oil in a nonstick frying pan, add tomatoes and cook for about 4 mins until skin blisters. Add honey and vinegar and cook for 1-2 mins. Season.
Heat remaining margarine in a nonstick frying pan and saute dumplings with almonds for 2-3 mins, working in batches if necessary. Serve with tomatoes.