Description
This vegan and dairy-free Marry Me Crispy Tofu with Gnocchi recipe features crispy pan-fried tofu tossed in a rich, creamy garlic and sun-dried tomato sauce, served over tender vegan gnocchi. It’s a comforting, flavorful plant-based dish perfect for a quick yet impressive dinner.
Ingredients
Scale
Tofu
- 16 ounces extra-firm tofu
- 1 tbsp arrowroot starch
- Sea salt and 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 (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
Gnocchi
- 16 ounces vegan gnocchi (homemade or store-bought)
To Serve
- Fresh basil for topping
Instructions
- Press the Tofu: Press the extra-firm tofu using a tofu press or by wrapping it in a clean kitchen towel and placing a weight on top for 1-2 hours to remove excess moisture. Then, cut the tofu into cubes.
- Coat the Tofu: Place the cubed tofu in a bowl and toss with arrowroot starch, sea salt, and pepper, making sure each piece is evenly coated. This will help achieve a crispy exterior.
- Crisp the Tofu: Heat vegan butter in a large pan over medium heat. Add the coated tofu cubes and pan-fry until golden brown and crispy on all sides, about 6-8 minutes. Remove from the pan and set aside in a bowl.
- Boil Water for Gnocchi: While making the sauce, bring a large pot of water to a boil to cook the gnocchi later.
- Sauté Garlic: In the same or a clean large pan, melt additional vegan butter along with 1 tablespoon of reserved sun-dried tomato oil over medium heat. Add the garlic cloves and sauté until fragrant and golden brown, about 2-3 minutes.
- Deglaze Pan and Add Liquids: Pour in the vegetable broth and white wine to deglaze the pan, scraping any browned bits from the bottom for extra flavor. Let it simmer for 1-2 minutes.
- Add Cream and Thickener: Stir in oat milk or cashew cream followed by the all-purpose flour. Mix well to combine and prevent lumps.
- Add Vegan Cheese and Herbs: Stir in the vegan cheese or nutritional yeast, chopped parsley, and optional red chili flakes. Reduce the heat to low and let the sauce simmer gently for 2-3 minutes to thicken.
- Incorporate Tomato Paste and Sun-Dried Tomatoes: Add the tomato paste and chopped sun-dried tomatoes to the sauce. Season with sea salt and pepper to taste. Cover and let simmer for 5 minutes, allowing flavors to meld.
- Cook the Gnocchi: Add the vegan gnocchi to the boiling water. Cook according to package instructions, usually 3-4 minutes, or until they float to the surface. Reserve 1/4-1/2 cup of the cooking water, then drain the gnocchi.
- Combine Tofu and Gnocchi with Sauce: Add the crispy tofu and cooked gnocchi to the sauce pan. Stir gently to coat everything evenly. If the sauce is too thick, add some reserved gnocchi water to loosen it to your desired consistency.
- Serve: Plate the gnocchi and tofu mixture, then top with fresh basil leaves for a fragrant finish. Serve immediately and enjoy your flavorful vegan meal!
Notes
- Pressing the tofu well is essential for achieving maximum crispiness.
- Reserve a bit of pasta water to adjust sauce consistency if needed.
- White wine is optional; vegetable broth can be used as a substitute.
- For a nut-free version, use oat milk instead of cashew cream.
- Store any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on stovetop.
- Use vegan cheese options like vegan parmesan or mozzarella for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan
Keywords: Crispy tofu, vegan gnocchi, Marry Me Tofu, dairy free, vegan dinner, creamy tomato sauce, plant-based meal
