Description
This vibrant vegan and dairy-free Marry Me Crispy Tofu with Gnocchi dish combines perfectly crisped tofu and pillowy gnocchi in a rich, creamy tomato garlic sauce infused with sundried tomatoes, fresh herbs, and a hint of spice. Ready in just 30 minutes, it’s a flavorful, comforting meal that satisfies both vegans and dairy-free eaters looking for a hearty, delicious dinner option.
Ingredients
Tofu
- 16 ounces extra-firm tofu
- 1 tbsp arrowroot starch
- Sea salt + pepper, to taste
- 2 tbsp vegan butter
Sauce
- 7-8 large garlic cloves
- 1 1/2 cups (360 mL) vegetable broth
- 1/2 cup (120 mL) white wine*
- 1 1/2 cups (360 mL) oat milk or cashew cream
- 2 tbsp all purpose flour*
- 2 tbsp tomato paste
- 1/2 cup vegan cheese (either parmesan or vegan mozzarella)
- 1/4 cup fresh parsley, chopped
- 1-2 tsp red chili flakes (optional)
- 1 6 ounce jar sun-dried tomatoes, drained and chopped (reserve 1 tbsp oil)
- Sea salt + pepper, to taste
Gnocchi & Garnish
- 16 ounces vegan gnocchi (homemade or store bought*)
- Fresh basil, for topping
Instructions
- Press the Tofu: Use a tofu press or manually press the tofu for 1-2 hours to remove excess moisture. Cube the pressed tofu and place it in a bowl. Toss with arrowroot starch, sea salt, and black pepper to evenly coat.
- Crisp the Tofu: Heat vegan butter in a large pan over medium heat. Pan-fry the coated tofu cubes until golden and crispy on all sides. Remove and set aside in the bowl.
- Boil Water: Bring a large pot of water to a boil while preparing the sauce. This can be started after tofu is cooking so it’s ready for the gnocchi.
- Make the Sauce: In a large pan or skillet, melt vegan butter with 1 tablespoon reserved sun-dried tomato oil over medium heat. Sauté chopped garlic until golden and fragrant. Deglaze the pan by adding vegetable broth and white wine, stirring to incorporate browned bits. Stir in oat milk or cashew cream, followed by all-purpose flour to thicken. Add vegan cheese or nutritional yeast, and stir in chopped parsley and optional chili flakes. Reduce the heat and simmer the sauce for 2-3 minutes until it thickens slightly.
- Finish the Sauce: Mix in tomato paste and chopped sun-dried tomatoes. Season with sea salt and pepper to taste. Cover and let the sauce simmer gently for 5 minutes to develop flavor.
- Cook the Gnocchi: Once the water is boiling, add the vegan gnocchi to the pot. Cook 3-4 minutes or according to package instructions until gnocchi float to the surface. Reserve 1/4 to 1/2 cup of pasta water and drain the gnocchi.
- Combine Ingredients: Stir the cooked tofu and gnocchi into the sauce. Add reserved pasta water if the sauce is too thick to achieve desired consistency, especially if using store-bought vegan cream.
- Serve: Plate the creamy tofu and gnocchi mixture. Top generously with fresh basil leaves and enjoy immediately.
Notes
- Pressing the tofu well is essential to achieve crispiness when frying.
- White wine can be substituted with additional vegetable broth if alcohol is avoided.
- Using homemade gnocchi provides the best texture, but store-bought works well for convenience.
- Adjust chili flakes based on spice preference, or omit for mild flavor.
- Reserve the oil from sun-dried tomatoes to add richness and depth to the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan
