2 packets Gow Gee wrappers (check ingredients)
250gm firm tofu, in small cubes
1 bunch of beetroot greens
1 bunch of English or baby spinach
1 to 2 spring onions, sliced
2 cloves of garlic, thinly sliced
2 to 3 tablespoons of nutritional yeast
pepper, olive oil, vinegar (balsamic or red wine) to taste
2 cloves of garlic, minced
2 cans of tomatoes
handful of basil leaves, thinly sliced
vegan stock cube
Filling:Thoroughly mix the cubed tofu with the olive oil, vinegar, nutritional yeast and pepper. Set aside to marinade.
Slice the stems of the beetroot greens and the spinach thinly. Chop the leaves of the beetroot greens and the spinach roughly.
Heat a little oil or water in a pan on a medium heat, and add the white part of the spring onion, and the thinly sliced garlic. Cook until fragrant and translucent.
Add the beetroot and spinach stems and cook until soft. Add half of the tofu mixture and stir through until the tofu begins to go pink. Add the rest of the tofu and stir through.
When all of the tofu is pink and warm, add the beetroot greens and spinach leaves bit by bit and stir through until they wilt.
Take the pan off the heat to cool the filling.
Take the Gow Gee wrappers, and put a teaspoon of the filling in the center. Wet the edges with a little water and press together firmly. Repeat until all of the filling is gone. These "ravioli" should be steamed, rather than boiled, as the wrappers are quite delicate.
Steam until the wrappers are cooked -they will become translucent and soften.
Sauce:Sauté the minced garlic in a little olive oil or water until fragrant. Add the cans of tomatoes and a can full of water. Crumble the vegan stock cube into the tomato mix and stir through. Cook on a medium heat until the sauce thickens. Stir through the basil leaves just before serving.
Serve the "ravioli" topped with the tomato sauce.