Spinach And Tofu Dumplings

• 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

1. 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.
2. 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.
3. 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.

baby spinach, crusty bread, soy milk, flour, cornstarch, silken, margarine, nutmeg, olive oil, cherry tomatoes, honey, balsamic vinegar, whole almonds

Taken from recipes-plus.com/api/v2.0/recipes/21979 (may not work)