Name: Marry Me Crispy Tofu with Gnocchi – Vegan & Dairy Free Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 16 ounces extra-firm tofu; 1 tbsp arrowroot starch; Sea salt and pepper to taste; 2 tbsp vegan butter; 7-8 large garlic cloves; 1 1/2 cups (360 mL) vegetable broth; 1/2 cup (120 mL) white wine (optional); 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 (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 and pepper to taste; 16 ounces vegan gnocchi (homemade or store-bought); Fresh basil for topping

Ingredients

16 ounces extra-firm tofu

1 tbsp arrowroot starch

Sea salt and pepper, to taste

2 tbsp vegan butter

7-8 large garlic cloves

1 1/2 cups (360 mL) vegetable broth

1/2 cup (120 mL) white wine* (optional)

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 (parmesan or vegan mozzarella)

1/4 cup fresh parsley, chopped

1-2 tsp red chili flakes

1 6-ounce jar sun-dried tomatoes, drained and chopped (reserve 1 tbsp oil)

16 ounces vegan gnocchi (homemade or store-bought*)

Fresh basil, for topping

Instructions

Step 1: Press the tofu using a tofu press or wrap it in a clean towel and place a heavy object on top for 1-2 hours. Cube the pressed tofu and toss it in a bowl with arrowroot starch, sea salt, and pepper.

Step 2: Heat vegan butter in a large pan over medium heat. Pan-fry the coated tofu cubes until crispy on all sides. Once crispy, remove the tofu and set aside in a bowl.

Step 3: Begin heating a large pot of water to boil for the gnocchi. You can start this while preparing the sauce.

Step 4: In the same pan, sauté the garlic cloves in vegan butter and 1 tablespoon of the reserved sun-dried tomato oil until golden brown. Add vegetable broth and white wine to deglaze the pan.

Step 5: Stir in oat milk or cashew cream, all-purpose flour, and vegan cheese or nutritional yeast. Add chopped parsley and red chili flakes, if using. Reduce heat and simmer the sauce for 2-3 minutes until slightly thickened.

Step 6: 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.

Step 7: Once the water is boiling, add the gnocchi and cook according to package instructions or for about 3-4 minutes until they float to the surface. Reserve 1/4 to 1/2 cup of pasta water before draining.

Step 8: Add the cooked gnocchi and crispy tofu to the sauce. Stir gently to combine, adding reserved pasta water if needed to loosen the sauce.

Step 9: Serve the dish hot, topped with fresh basil leaves. Enjoy your flavorful vegan meal!

Tips & Variations

Use nutritional yeast instead of vegan cheese for a nutty, cheesy flavor and lighter sauce.

Swap white wine with extra vegetable broth if you prefer a alcohol-free version.

If your sauce gets too thick, gradually add reserved pasta water to reach your desired consistency.

Try adding sautéed mushrooms or spinach for extra vegetables and texture.

FAQs

Can I use regular cream instead of oat milk or cashew cream?

Yes, but this will no longer make the dish vegan or dairy-free. Oat milk or cashew cream offer a similar creamy texture while keeping the recipe plant-based.

How do I press tofu if I don’t have a tofu press?

Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy book or pan on top. Let it sit for 1-2 hours to squeeze out excess moisture before using.