Tofu, spinach and Grana balls in tomato and basil sauce

Ingredients

For 1 serving

• Tofu180 g
• Spinach100 g
• Breadcrumbs25 g
• Grana Padano15 g
• Garlic1 clove
• Tomato passata200 g
• Basil4 g
• Extra virgin olive oil1 teaspoon
• Bread30 g
• Saltto taste

Contains: gluten, lactose, soy,

Method

1. Wash the spinach and wilt it in a pan over medium heat with just the water clinging to the leaves for 2–3 minutes, until collapsed; let it cool slightly and squeeze it out really well.
2. Drain the tofu and pat it dry; grate the Grana Padano and peel the garlic. Blitz the tofu, spinach, breadcrumbs, Grana and garlic in a food processor with a pinch of salt until smooth and the mixture holds together when pinched.
3. With wet hands shape 8 small balls.
4. Pour the passata into a wide pan with the extra virgin olive oil, a few basil leaves and a pinch of salt and bring to the boil over medium heat.
5. Lay the balls in the sauce, cover and cook over low heat for 12 minutes, turning them gently once halfway, until firm and the sauce has thickened.
6. Finish with the remaining torn basil and serve with the bread to mop up the sauce.