Description
A delicious and creamy vegan dish featuring crispy tofu and tender gnocchi in a rich, garlicky tomato sauce, perfect for a comforting and satisfying meal.
Ingredients
Scale
Tofu and Coating
- 16 ounces extra-firm tofu
- 1 tbsp arrowroot starch
- Sea salt and pepper, to taste
Sauce
- 2 tbsp vegan butter
- 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 (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)
- Sea salt and pepper, to taste
Gnocchi
- 16 ounces vegan gnocchi (homemade or store bought*)
- Fresh basil, for topping
Instructions
- Prep the Tofu: Press the tofu using a tofu press or by placing it under weight for 1-2 hours to remove excess moisture. Cube the pressed tofu and toss it in a bowl with arrowroot starch, sea salt, and pepper to coat evenly.
- Crisp the Tofu: Heat vegan butter in a large pan over medium heat. Pan-fry the arrowroot-coated tofu cubes until golden and crispy on all sides. Remove the tofu from the pan and set aside in a bowl.
- Boil Water for Gnocchi: Begin heating a large pot of water to a boil, so it’s ready by the time the sauce finishes.
- Sauté Garlic: In the same or a separate large pan or skillet, melt vegan butter along with 1 tbsp of reserved sun-dried tomato oil. Add the minced garlic cloves and sauté until they turn golden brown, releasing their aroma.
- Deglaze and Create Sauce Base: Pour in the vegetable broth and white wine to deglaze the pan, scraping up any browned bits for extra flavor. Stir in the oat milk or cashew cream, followed by the all-purpose flour and vegan cheese or nutritional yeast. Mix well until smooth.
- Add Herbs and Simmer: Stir in chopped fresh parsley and red chili flakes to taste. Reduce the heat and let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly.
- Finish the Sauce: Add in the tomato paste and chopped sun-dried tomatoes. Season with sea salt and pepper to taste. Cover the pan and allow the sauce to cook on a low simmer for 5 minutes to blend flavors.
- Cook Gnocchi: Add the gnocchi to the boiling water. Cook for 3-4 minutes or according to package instructions, until the gnocchi float to the surface. Reserve 1/4 to 1/2 cup of the cooking water before draining.
- Combine Tofu and Gnocchi with Sauce: Add the crispy tofu and cooked gnocchi to the sauce. If the sauce is too thick, stir in some reserved pasta water to reach desired consistency. Gently mix to combine all ingredients well.
- Serve: Dish out the gnocchi and tofu mixture onto plates or bowls. Garnish generously with fresh basil leaves and serve immediately. Enjoy your comforting Marry Me Crispy Tofu with Gnocchi!
Notes
- Pressing tofu beforehand is key to achieving crispy texture.
- White wine can be omitted or replaced with additional vegetable broth for a non-alcoholic version.
- Store-bought vegan cream or oat milk works well, but homemade cashew cream adds extra richness.
- You can adjust the chili flakes according to your spice preference.
- Reserving some pasta water helps to loosen the sauce if it becomes too thick.
