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

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4.9 from 82 reviews

Enjoy a flavorful vegan and dairy-free dish featuring crispy tofu combined with soft gnocchi in a rich and creamy Marry Me sauce made with vegan butter, garlic, sun-dried tomatoes, and fresh herbs. Perfect for a comforting plant-based meal in just 30 minutes.

Ingredients

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Crispy Tofu:

  • 16 ounces extra-firm tofu
  • 1 tbsp arrowroot starch
  • Sea salt and pepper, to taste

Marry Me 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 (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 (vegan 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

Additional:

  • 16 ounces vegan gnocchi (homemade or store-bought)
  • Fresh basil, for garnish

Instructions

  1. Prep the Tofu: Press the tofu using a tofu press or by wrapping it in a towel and placing a weight on it for 1-2 hours to remove excess moisture. Then cube the tofu and place it in a bowl. Toss the cubes with arrowroot starch and a dash of sea salt and pepper until evenly coated.
  2. Crisp the Tofu: Heat a large pan over medium heat and add vegan butter. Pan-fry the arrowroot-coated tofu cubes until they are golden and crispy on all sides, about 8-10 minutes. Remove from pan and set aside in the bowl.
  3. Heat Water for Gnocchi: Place a large pot of water on the stove and bring it to a boil while you prepare the sauce, so it’s ready when needed.
  4. Make the Sauce: In the same large pan or a new skillet, sauté the garlic cloves in vegan butter along with 1 tablespoon of the reserved sun-dried tomato oil until the garlic is golden brown and fragrant. Add the vegetable broth and white wine to deglaze the pan, scraping any browned bits off the bottom. Stir in the oat milk or cashew cream, all-purpose flour, and vegan cheese or nutritional yeast to thicken the sauce. Sprinkle in chopped parsley and red chili flakes, then reduce the heat and simmer gently for 2-3 minutes to let the sauce thicken.
  5. Finish the Sauce: Stir in the 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 to meld the flavors.
  6. Cook the Gnocchi: Once the water is boiling, add the vegan gnocchi. Cook for 3-4 minutes or until the gnocchi float to the top, indicating they are done. Reserve 1/4 to 1/2 cup of pasta water before draining.
  7. Combine and Serve: Stir the crispy tofu and cooked gnocchi into the simmering sauce. Add a splash of reserved pasta water if the sauce is too thick, to achieve desired consistency. Heat through for a minute. Serve hot, garnished with fresh basil leaves. Enjoy your Marry Me Crispy Tofu with Gnocchi!

Notes

  • Pressing the tofu well is crucial for crispiness and to prevent sogginess.
  • You can substitute white wine with additional vegetable broth if preferred or omit for alcohol-free.
  • Use gluten-free flour and gnocchi for a gluten-free version.
  • Adjust chili flakes to your preferred spice level or omit for no heat.
  • If using store-bought vegan heavy cream, the pasta water can help thin the sauce if it becomes too thick.

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