Step 1

Make the vegan ricotta first. Squeeze some of the liquid out of the tofu. I just squeeze it over the sink to get as much out as I can. If it starts to crumble, that is fine! Then add the tofu to a food processor or blender.

Step 2

Then add the nutritional yeast, lemon juice, garlic powder and salt to the food processor or blender as well. Blend the mixture, scraping down the sides as needed until the tofu is smooth and resembles ricotta cheese.

Step 3

Next, add the vegan ricotta to a large mixing bowl. Start adding the flour a little at time to the ricotta. Stirring to combine. Once all the flour has been added, begin to knead with your hands to form a smooth dough ball, it should only take a minute or two.

Step 4

Now, sprinkle some flour onto a surface that you want to cut the dough on. Put the dough on the floured surface, cut into 4 pieces.

Step 5

Take one piece and knead with a little more flour if the dough is still a little sticky. Then flatten the piece a little, cut it into 2 lengthwise and cut each piece into little dumplings(see photo).

Step 6

Repeat with all of the dough, keeping the dumplings separate so they don't stick together.

Step 7

Bring a large pot of water to a boil, then add the dumplings. You may want to do them in a couple of batches so you don't over crowd the pot. Boil the dumplings for about 4-5 minutes. They will float when they are almost done. Remove the dumplings from the pot.

Step 8

Next, heat the olive oil on medium high in a large non-stick skillet. Then add the garlic and kale. Saute, reducing heat as needed for about 2 minutes to cook the garlic and wilt the kale.

Step 9

Then, add the dumplings to the pan, brown the dumplings on each side for a minute or two. Then pour the balsamic vinegar into the pan. Toss to coat the dumplings and kale.

Step 10

Sprinkle with a pinch of red pepper and a pinch of salt. Toss again. Serve immediately. I like to drizzle agave on top! Give it a try if you like sweet and salty stuff!