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A creamy, dreamy vegan Marry Me Tofu recipe featuring crispy tofu cubes in a rich, dairy-free sun-dried tomato sauce paired with soft, pillowy gnocchi. Simple, fast, and perfect for cozy dinners or date nights.

Ingredients

Scale
  • 16 ounces extra-firm tofu
  • 1 tbsp arrowroot starch
  • Sea salt to taste
  • Freshly cracked black pepper to taste
  • 2 tbsp vegan butter
  • 7–8 large garlic cloves, minced
  • 1 1/2 cups (360 mL) vegetable broth
  • 1/2 cup (120 mL) white wine* (or substitute with 1/4 cup apple cider vinegar + 1/4 cup water for alcohol-free)
  • 1 1/2 cups (360 mL) oat milk or cashew cream
  • 2 tbsp all-purpose flour* (or gluten-free flour blend)
  • 2 tbsp tomato paste
  • 1/2 cup vegan cheese (parmesan or vegan mozzarella, or nutritional yeast)
  • 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)
  • 16 ounces vegan gnocchi (homemade or store-bought)
  • Fresh basil leaves, for garnish

Instructions

  1. Press tofu using a tofu press or between weighted kitchen towels for 1-2 hours to remove excess moisture.
  2. Cube the pressed tofu into bite-sized pieces.
  3. Toss tofu cubes with arrowroot starch, sea salt, and freshly cracked black pepper until evenly coated.
  4. Heat vegan butter in a large pan over medium-high heat.
  5. Sauté coated tofu cubes until golden and crispy on all sides, about 6-8 minutes. Transfer tofu to a bowl and keep warm.
  6. Bring a large pot of water to a boil for cooking gnocchi.
  7. In a large skillet, sauté minced garlic in vegan butter and 1 tbsp of reserved sun-dried tomato oil until fragrant and golden, about 1-2 minutes.
  8. Add vegetable broth and white wine to the skillet to deglaze, stirring to scrape up any browned bits.
  9. Stir in oat milk or cashew cream, all-purpose flour (or gluten-free flour), and vegan cheese or nutritional yeast. Add chopped parsley and red chili flakes if using. Simmer gently for 2-3 minutes until the sauce thickens.
  10. Add tomato paste and chopped sun-dried tomatoes to the sauce. Season with sea salt and freshly cracked black pepper to taste. Cover and simmer for 5 minutes, stirring occasionally.
  11. Add gnocchi to the boiling water and cook according to package instructions (typically 3-4 minutes) until they float to the surface. Reserve 1/4 to 1/2 cup of cooking water.
  12. Add crispy tofu and cooked gnocchi to the sauce. Toss gently to coat evenly. If the sauce is too thick, add reserved gnocchi cooking water a little at a time to reach desired consistency.
  13. Plate the dish and garnish with fresh basil leaves. Serve immediately.

Notes

*White wine may be substituted with 1/4 cup apple cider vinegar plus 1/4 cup water for an alcohol-free option., Use a gluten-free all-purpose flour blend and gluten-free gnocchi to make this recipe gluten-free., Not all store-bought gnocchi are vegan, so check labels carefully., To re-crisp tofu after reheating, remove tofu before warming sauce and crisp in a 425°F oven for 8–12 minutes, air fryer at 375°F for 6–8 minutes, or in a hot skillet for 2–4 minutes per side., The sauce can be made 2–3 days ahead and reheated gently., Store leftovers in airtight containers promptly and consume within recommended time frames (3–4 days assembled, 4–5 days sauce only)., Freeze sauce separately for 2–3 months; tofu can be frozen but may change texture; cook gnocchi fresh or freeze separately to maintain texture.

Nutrition

Find it online: https://cookingcrumbs.com/marry-me-crispy-tofu-with-gnocchi-vegan-dairy-free/