Print

Marry Me Crispy Tofu with Gnocchi – Vegan & Dairy Free!

Marry Me Crispy Tofu with Gnocchi – Vegan & Dairy Free!
Print Recipe

This irresistibly rich and creamy Marry Me Tofu is the perfect vegan date-night dinner. Crispy tofu cubes meet a luscious sun-dried tomato cream sauce and pillowy gnocchi — it’s indulgent, flavorful, and completely dairy-free!

Ingredients

Scale

For the Crispy Tofu:

  • 16 oz extra-firm tofu

  • 1 Tbsp arrowroot starch

  • Sea salt and pepper, to taste

For the Marry Me Sauce:

  • 2 Tbsp vegan butter

  • 7–8 large garlic cloves, minced

  • 1½ cups (360 mL) vegetable broth

  • ½ cup (120 mL) white wine*

  • 1½ cups (360 mL) oat milk or cashew cream

  • 2 Tbsp all-purpose flour*

  • 2 Tbsp tomato paste

  • ½ cup vegan cheese (parmesan-style or mozzarella-style)

  • ¼ cup fresh parsley, chopped

  • 1–2 tsp red chili flakes (optional, for heat)

  • 1 (6 oz) jar sun-dried tomatoes, drained and chopped (reserve 1 Tbsp of the oil)

  • Sea salt and pepper, to taste

  • 16 oz vegan gnocchi (homemade or store-bought*)

  • Fresh basil, for garnish

*You can omit the white wine and substitute with extra broth if preferred.
*Use gluten-free flour and gnocchi if needed.

Instructions

  1. Prep the Tofu:
    Press the tofu using a tofu press or between paper towels for at least 1–2 hours. Cube the tofu, place it in a bowl, and toss with arrowroot starch, salt, and pepper.

  2. Crisp the Tofu:
    In a large pan, heat vegan butter over medium heat. Pan-fry the tofu until all sides are golden and crispy. Remove from the pan and set aside.

  3. Boil Water:
    Bring a large pot of water to a boil while you prepare the sauce.

  4. Make the Sauce:
    In the same pan, sauté garlic in vegan butter and 1 Tbsp of reserved sun-dried tomato oil until golden and fragrant.
    Deglaze the pan with vegetable broth and white wine, then stir in the oat milk (or cashew cream), flour, and vegan cheese. Mix until smooth.
    Add parsley and chili flakes, reduce heat, and simmer for 2–3 minutes until thickened.

  5. Add Flavor:
    Stir in tomato paste and chopped sun-dried tomatoes. Season with salt and pepper to taste. Cover and simmer gently for 5 minutes.

  6. Cook the Gnocchi:
    Once the water is boiling, cook gnocchi for 3–4 minutes or until they float to the top. Reserve ¼–½ cup of cooking water before draining.

  7. Combine Everything:
    Add the crispy tofu and cooked gnocchi into the sauce. If it’s too thick, loosen it with a splash of the reserved pasta water. Toss gently to coat.

  8. Serve:
    Garnish with fresh basil and a sprinkle of extra chili flakes if desired. Serve hot and enjoy this creamy, comforting vegan masterpiece!

Notes

  • No Wine Option: Replace the white wine with extra broth for an alcohol-free version.

  • Make Ahead: The sauce and tofu can be prepared up to a day in advance and reheated gently before serving.

  • Storage: Keeps up to 3 days in the fridge. Reheat in a skillet with a splash of broth or milk to revive the sauce.

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