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

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

16 ounces extra-firm tofu

1 tbsp arrowroot starch

Sea salt + pepper

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 (either 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 + pepper to taste

16 ounces vegan gnocchi (homemade gnocchi or store bought*)

Fresh basil to top

Directions

Prep:

Press the tofu in either a tofu press, or make sure the tofu has been pressed about 1-2 hours before prepping the recipe. Then cube the tofu and place in a bowl. Toss with the arrowroot starch and a dash of salt and pepper.

Crisp the tofu:

Pan fry arrowroot starch coated tofu in large pan with vegan butter, then set back in the bowl and set aside.

Before beginning the sauce:

Start to bring a large pot of water to a boil. You can turn on the heat for the water right before you start the sauce, and allow it to heat up while you’re making the sauce.

Make the sauce:

In a large pan or skillet, sauté the garlic until golden brown in the vegan butter and 1 tbsp of reserved sun dried tomato oil, then add in veggie stock and white wine to deglaze the pan, followed by the vegan cream, flour, and vegan cheese or nutritional yeast. Stir in the parsley and optional chili flakes here as well, and reduce to a simmer to let the sauce cook and thicken for 2-3 minutes.

Finish the sauce:

Add in the tomato paste, sun-dried tomatoes, followed by sea salt and pepper to taste. Cover and let cook on simmer for 5 minutes.

Once the pasta water is boiling:

While the sauce is cooking, the water should be boiling now. Add in the gnocchi, and cook for 3-4 minutes or according to packaging. The gnocchi should float to the top. You can reserve about 1/4-1/2 cup of pasta water.

Finish the marry me tofu:

Stir in the tofu and gnocchi from Step, and add in the pasta water if you’d like (can help if your sauce is too thick from using a store bought vegan heavy cream).

Serve and enjoy!

Serve and top with fresh basil. Enjoy!