2 cups flour
1/4 cup blended silken tofu
1/4 to 1/2 teaspoon black salt
1/4 teaspoon baking powder
2 tablespoons vegan butter
1 small onion, diced
1/4 cup soymilk or soy creamer
Salt and pepper, to taste
This is a dish my mom would make when I was growing up. I think it is Polish -- her mother would make it. They are a tender, soft "noodle" that is good served with something meaty. I usually make cabbage and steamed seitan sausages to go with these. Yum! The black salt gives them the "eggy" flavor. The original recipe is just eggs and flour, so it was trick to make it vegan.
1) Put a large pot of water on the stove to boil while you prepare the dough.
2) In a bowl, stir together the flour, black salt, and baking powder. Add blended tofu and stir. Add a splash or two of soymilk, as needed, to get the dough to come together. It should be thick and sticky. Be careful to not over stir.
3) Once the water is boiling, drop the dough by small spoonfulls (about 1/2 tablespoon or so) into the water. The noodles will sink to the bottom and then float to the top when done. Continue dropping in dough and removing done noodles until you use up all the dough. Place on a plate or a strainer while you finish. The noodles will be different shapes, generally about an inch or so long. You can make them bigger or smaller depending on how lazy you feel. I usually put a scoop on a big spoon and then "cut" small hunks off the spoon with a smaller spoon. If you dip the spoon in the pot it will reduce stickiness.
4) Once all the noodles are cooked, set aside. In a large skillet, melt vegan butter. Add onions and cook, stirring frequently, until onions are translucent. Add noodles to pan and stir to coat them with the buttery onion mixture. Cook, stirring once in a while, until noodles develop a little brown "crispy" to them.
5) Once noodles are fried up a bit, add in soymilk and stir to coat. Remove from heat and enjoy!
Source of recipe: These are a vegan version of the noodle/dumplings my mom would make growing up. I missed them after going vegan and played around with the recipe. They hit the spot!