Tofu-Spinach Dumplings with Crispy Pumpernickel Topping | Zucker&Jagdwurst

Ingredients

• For the dumplings:
• 200 g (0.5 lb) tofu (e.g. Tofu Spinacia from Taifun)
• 50 g (1.75 oz) dumpling bread (or 1 stale roll)
• 1 large onion
• 1–2 cloves of garlic
• 25 g (1 oz) fresh baby spinach
• 60 g (1.75 oz) soy flour
• 125 ml (0.5 cup) plant-based milk
• 25 g (1 oz) breadcrumbs
• 50 ml (0.25 cup) water
• vegan butter for frying
• salt
• pepper
• For the salad:
• 1/2 cucumber
• 6 radishes
• about 100 g (3.5 oz) mixed salad (e.g. radicchio, lettuce, lollo rosso)
• For the shallot vinaigrette:
• 2 shallots
• 6 tbsp olive oil
• 2 tbsp dark balsamic vinegar
• 1 tbsp grainy mustard
• 1 tsp maple syrup (or agave syrup or sugar)
• water
• For the pumpernickel breadcrumbs:
• 1 tbsp vegan butter
• 2 slices of pumpernickel