Spinach and Potato Dumplings with Cold Tomato Sauce

Ingredients

• Kosher salt and freshly ground black pepper
• 2 russet potatoes (1 1/2 lbs.)
• 6 tbsp. olive oil
• 1 shallot, minced
• 7 oz. fresh spinach, roughly chopped
• 8 sundried tomatoes in oil, drained
• 1 large beefsteak tomato, cored and quartered
• 2 sprigs thyme, stems removed
• 1⁄2 tsp. sugar
• 3 1⁄2 oz. firm tofu, drained
• 2 tbsp. all-purpose flour
• 2 tbsp. durum wheat semolina flour
• 2 tbsp. plain bread crumbs
• Freshly grated nutmeg
• 1 small zucchini, julienned
• 2 tbsp. roughly chopped, toasted hazelnuts

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