Meera Sodha’s vegan recipe for gochujang and tofu ragu with gnocchi and pickled cucumber | The new vegan

A comforting and filling mix of Korean and Italian flavours and textures that’s ideal for weeknight dinner

Share your questions for Meera Sodha, Tim Dowling and Stuart Heritage for a special Guardian Live event on Wednesday 26 November.

I

am a ragu-fancier and akheema fanatic. Unlike with most foods, however, it doesn’t do to rationalise this love for ragu, because it is a mash of things chopped up so small that they all lose their texture. This might sound a bit woo-woo, but the joy of ragu comes from feeling your way through it, from the chopping and standing with your thoughts, to stirring a bubbling pot and the smell creeping under the door. A ragu isn’t just a ragu, it’s a coming-together of good things: thoughts, feelings, ingredients, time and effort.

The greens of the spring onions will need a proper wash. Slice the whole spring onions from top to bottom, then put them in a sieve resting in a bowl of cold water, swoosh with your hand to dislodge any dirt, then lift out to drain when you need them. You’ll need a food processor to blitz the tofu.