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This Marry Me Crispy Tofu with Gnocchi is a creamy, comforting vegan dish that feels special enough for date night but comes together in just 30 minutes. The crispy tofu cubes pair perfectly with the tender gnocchi swimming in a luscious dairy-free sun-dried tomato sauce. It’s one of those meals that feels indulgent without any dairy or guilt.
I made this the first time when my partner wanted a vegan dish that felt cozy and fancy at the same time. Now it’s one of our go-to meals when we need something comforting but quick.
Gather Your Ingredients
- Sixteen ounces extra-firm tofu: pressed well to get maximum crispiness in the pan
- One tablespoon arrowroot starch: to help the tofu get golden and crunchy
- Sea salt and freshly ground pepper: to season just right
- Two tablespoons vegan butter: for sautéing and richness in the sauce
- Seven to eight large garlic cloves: offer a balanced aromatic base that flavors every bite
- One and a half cups vegetable broth: adds flavor and moisture without heaviness
- Half cup white wine or a nonalcoholic substitute like apple cider vinegar diluted with water: to deglaze and deepen the sauce
- One and a half cups oat milk or cashew cream: provides creaminess and a dairy-free texture
- Two tablespoons all-purpose flour: to thicken the sauce; gluten-free flour can be substituted if needed
- Two tablespoons tomato paste: for that umami-rich tomato flavor at the heart of the sauce
- Half cup vegan cheese such as vegan parmesan or mozzarella: to melt in and give cheesy comfort
- Quarter cup fresh parsley chopped: for brightness and freshness at the end
- One to two teaspoons red chili flakes: add a nice gentle heat but can be adjusted
- A six-ounce jar of sun-dried tomatoes drained and chopped: brings concentrated tomato sweetness and tang; reserve one tablespoon of the oil for cooking
- Sixteen ounces vegan gnocchi, homemade or store-bought: check labels to ensure vegan compliance
- Fresh basil: for garnish and a fragrant touch
How to Make It
- Sauté the Aromatics:
- Cook chopped garlic cloves gently in vegan butter and one tablespoon of sun-dried tomato oil over medium heat until golden and fragrant. This softens the garlic and releases flavor without burning.
- Crisp the Tofu:
- Press the tofu thoroughly for at least one to two hours to remove excess moisture. Cube it, toss evenly with arrowroot starch, sea salt and pepper. Pan-fry the cubes in vegan butter over medium heat until each side becomes crispy and golden brown. Set aside in a bowl.
- Start the Sauce:
- Deglaze the pan with vegetable broth and white wine to lift those cooked bits into the sauce. Stir in oat milk or cashew cream, then whisk in the flour and vegan cheese to create a smooth, creamy base. Sprinkle in chopped parsley and chili flakes, then bring the sauce to a gentle simmer to thicken for two to three minutes.
- Add Sun-Dried Tomatoes and Simmer:
- Mix in tomato paste and chopped sun-dried tomatoes. Season with sea salt and pepper as needed. Cover the pan and let the sauce simmer for five minutes so all the flavors meld beautifully.
- Cook the Gnocchi:
- While the sauce simmers, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually three to four minutes. The gnocchi will float when done. Drain and reserve a little pasta water in case you want to loosen the sauce.
- Finish the Dish:
- Stir the crispy tofu and cooked gnocchi into the sauce. If the sauce is too thick, add a splash of reserved pasta water to achieve your preferred consistency. Give it a gentle toss to combine all the elements.
- Serve:
- Plate the gnocchi and tofu with sauce generously spooned over the top. Garnish with fresh basil leaves and enjoy immediately.
Sun-dried tomatoes are my favorite part of this dish because they add such an intense, sweet and tangy flavor that lifts the entire sauce. The first time I made this for a special occasion my partner raved about it and it instantly became a recipe I knew I wanted to keep in regular rotation.
Flavor Boosters
Storage Tips Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove adding a splash of water or plant milk if the sauce thickens too much. Avoid microwaving as gnocchi can get gummy.
Serving Suggestions
Serve this alongside a simple arugula salad with lemon vinaigrette to cut through the richness. A crisp white wine or sparkling water with fresh lime pairs beautifully.
Creative Twists
Ingredient Substitutions Use chickpea flour instead of all-purpose flour for a gluten-free thickener if needed. Cashew cream can replace oat milk for extra richness. Swap chili flakes for smoked paprika for a milder, smoky twist. Cultural Context Gnocchi originated in Italy and traditionally includes dairy ingredients. This vegan adaptation respects those roots while making it accessible to those avoiding animal products. The fusion of sun-dried tomatoes and crispy tofu creates a unique, comforting new version. Seasonal Adaptations Add sautéed spinach or kale when in season to introduce vibrant green color and nutrients. In summer, fresh heirloom tomatoes can be stirred in instead of sun-dried for a lighter sauce. Success Stories Friends and family who are new to vegan cooking love this meal because of the satisfying textures and rich flavors. Many tell me this helped change their view of plant-based dinners. Freezer Meal Conversion Prepare the sauce and tofu separately, but do not freeze gnocchi as it tends to change texture. Freeze the tofu and sauce together in airtight containers up to three months. Thaw overnight and reheat slowly on the stove.
This recipe balances ease with rich flavor making it a perfect choice for a special yet simple vegan meal.
Recipe FAQs
- → What is the best tofu for achieving a crispy texture?
Extra-firm tofu pressed for 1-2 hours removes excess moisture, helping it crisp well when pan-fried with arrowroot starch.
- → Can I substitute gnocchi with another ingredient?
Yes, alternatives like potato dumplings or pasta shapes work well to complement the creamy sauce.
- → What can replace white wine in the sauce?
A mixture of apple cider vinegar and water can be used as a non-alcoholic substitute without sacrificing flavor.
- → How to make the sauce creamy without dairy?
Oat milk or cashew cream combined with vegan butter and cheese creates a rich, smooth sauce with depth.
- → How long should the gnocchi be cooked?
Cook gnocchi for 3-4 minutes or until they float to the top, indicating they are tender and ready.
- → What herbs enhance the flavor of this dish?
Fresh parsley and basil add brightness and complement the richness of the sauce beautifully.