Vegan Slovak Dumplings with Sheep Cheese and Tempeh

Nika’s PickTOFU+34g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

dumplings

• 750 g potato (Type B, peeled)
• 250 g all-purpose flour (or semi-coarse)
• 1 tbsp salt

topping

• 190 g smoked tempeh (or smoked tofu)
• chives
• 1 tbsp vegetable oil

simple bryndza

• 400 g firm tofu
• 250 g vegan sour cream (or yoghurt)
• 50 g onion
• 4 tbsp nutritional yeast
• 2 lemons (juice)
• 2 tbsp salt

advanced bryndza

• 400 g firm tofu
• 200 g marinated tofu
• 250 g vegan sour cream (or yoghurt)
• 100 g soy cream cheese spread (optional)
• 50 g French spread
• 50 g onion
• 2 lemons (juice)
• 1 tbsp salt
• 1 tbsp nutritional yeast

Contains: gluten, mustard, soy

How to make it

1. Peel 1 kg of type B potatoes and grate them finely. You should have approximately 750 g of grated potatoes.
2. Add 1 tablespoon of salt and 250 g of all-purpose flour, adjusting the amount of flour depending on the consistency so the dough holds together but is not too stiff. Prepare the dumpling dough so it does not fall apart and is not runny.

Nutrition