Marry Me Crispy Tofu Gnocchi (Print-Friendly Version)
Crispy tofu meets creamy sun-dried tomato sauce and pillowy gnocchi for a rich, dairy-free dinner.
# Ingredients You’ll Need:
→ Crispy Tofu
01 -
16 ounces extra-firm tofu
02 -
1 tablespoon arrowroot starch
03 -
Sea salt, to taste
04 -
Black pepper, to taste
→ Marry Me Sauce
05 -
2 tablespoons vegan butter
06 -
7 to 8 large garlic cloves, minced
07 -
1 1/2 cups vegetable broth
08 -
1/2 cup white wine or nonalcoholic substitute (1/4 cup apple cider vinegar + 1/4 cup water)
09 -
1 1/2 cups oat milk or cashew cream
10 -
2 tablespoons all-purpose flour (gluten-free substitute optional)
11 -
2 tablespoons tomato paste
12 -
1/2 cup vegan cheese (parmesan-style or vegan mozzarella)
13 -
1/4 cup fresh parsley, chopped
14 -
1 to 2 teaspoons red chili flakes (optional)
15 -
6 ounces sun-dried tomatoes, drained and chopped, reserve 1 tablespoon oil
16 -
Sea salt, to taste
17 -
Black pepper, to taste
→ Gnocchi
18 -
16 ounces vegan gnocchi (homemade or store-bought)
→ Garnish
19 -
Fresh basil leaves, for topping
# How to Make It:
01 -
Press extra-firm tofu for 1 to 2 hours to remove excess moisture. Cube tofu, then toss with arrowroot starch, sea salt, and black pepper until evenly coated.
02 -
Heat vegan butter in a large skillet over medium heat. Pan-fry tofu cubes until golden and crispy on all sides. Transfer tofu back to a bowl and set aside.
03 -
Bring a large pot of salted water to a boil while preparing the sauce, allowing it to heat alongside sauce preparation.
04 -
In the same skillet, melt vegan butter with 1 tablespoon reserved sun-dried tomato oil. Add minced garlic and sauté until fragrant and golden brown.
05 -
Add vegetable broth and white wine to deglaze the pan, scraping up any browned bits. Stir in oat milk or cashew cream, followed by all-purpose flour, and vegan cheese. Mix until smooth and incorporate chopped parsley and chili flakes (if using). Reduce to a gentle simmer and cook for 2 to 3 minutes until the sauce thickens.
06 -
Stir in tomato paste and chopped sun-dried tomatoes. Season with sea salt and black pepper to taste. Cover and simmer for 5 minutes to meld flavors.
07 -
Drop gnocchi into boiling water and cook 3 to 4 minutes until they float to the surface. Reserve 1/4 to 1/2 cup pasta water, then drain gnocchi.
08 -
Add crispy tofu and cooked gnocchi to the sauce. Incorporate reserved pasta water as needed to adjust sauce consistency.
09 -
Plate the gnocchi and tofu mixture. Garnish with fresh basil leaves and serve immediately.
# Extra Tips:
01 -
For a nonalcoholic option, replace white wine with a mix of 1/4 cup apple cider vinegar and 1/4 cup water. Use gluten-free flour to accommodate gluten sensitivities.
02 -
Ensure gnocchi is vegan by checking package labels if using store-bought.