Name: Marry Me Crispy Tofu with Gnocchi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: For the Crispy Tofu:; 16 oz extra-firm tofu, pressed and cubed; 1 tbsp arrowroot starch; Sea salt and black pepper, to taste; For the Marry Me Sauce:; 2 tbsp vegan butter; 7–8 garlic cloves, minced; 1 1/2 cups vegetable broth; 1/2 cup white wine; 1 1/2 cups oat milk or cashew cream; 2 tbsp all-purpose flour; 2 tbsp tomato paste; 1/2 cup vegan parmesan or vegan mozzarella; 1/4 cup fresh parsley, chopped; 1–2 tsp red chili flakes (optional); 1 (6 oz) jar sun-dried tomatoes, drained and chopped (reserve 1 tbsp oil); Sea salt and black pepper, to taste; 16 oz vegan gnocchi; Fresh basil, for garnish

Description

This Marry Me Crispy Tofu with Gnocchi is a rich and creamy vegan dinner featuring crispy tofu, pillowy gnocchi, and a dairy-free sun-dried tomato sauce. It’s an easy 30-minute meal that’s perfect for weeknights or a cozy date night.

Ingredients

For the Crispy Tofu:
16 oz extra-firm tofu, pressed and cubed
1 tbsp arrowroot starch
Sea salt and black pepper, to taste
For the Marry Me Sauce:
2 tbsp vegan butter
7–8 garlic cloves, minced
1 1/2 cups vegetable broth
1/2 cup white wine
1 1/2 cups oat milk or cashew cream
2 tbsp all-purpose flour
2 tbsp tomato paste
1/2 cup vegan parmesan or vegan mozzarella
1/4 cup fresh parsley, chopped
1–2 tsp red chili flakes (optional)
1 (6 oz) jar sun-dried tomatoes, drained and chopped (reserve 1 tbsp oil)
Sea salt and black pepper, to taste
16 oz vegan gnocchi
Fresh basil, for garnish

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Instructions

Press the tofu for 1–2 hours, then cube it and toss with arrowroot starch, salt, and pepper.
Pan-fry the tofu in vegan butter until crispy on all sides. Remove and set aside.
Bring a large pot of water to a boil for the gnocchi.
In the same skillet, sauté the garlic in vegan butter and reserved sun-dried tomato oil until fragrant.
Add the vegetable broth and white wine to deglaze the pan. Stir in the oat milk, flour, vegan cheese, parsley, and chili flakes. Simmer for 2–3 minutes.
Add the tomato paste and chopped sun-dried tomatoes. Season with salt and pepper, then simmer for 5 minutes.
Meanwhile, cook the gnocchi according to the package instructions until they float. Reserve a little pasta water if needed.
Add the crispy tofu and cooked gnocchi to the sauce. Stir gently, adding reserved pasta water if needed to loosen the sauce.
Garnish with fresh basil and serve immediately.

Notes

Substitute the white wine with 1/4 cup apple cider vinegar mixed with 1/4 cup water if preferred.
For a gluten-free version, use gluten-free flour and gluten-free vegan gnocchi.
Not all store-bought gnocchi are vegan, so always check the label.
Leftovers keep well in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Saute
Cuisine: American