Description
This vibrant and comforting vegan Marry Me Crispy Tofu with Gnocchi features crispy pan-fried tofu coated with arrowroot starch and a luscious, creamy tomato sauce infused with garlic, sun-dried tomatoes, fresh lemon juice, and vegan cheese. Served over tender vegan gnocchi and finished with fresh herbs, this dairy-free and plant-based recipe is perfect for a cozy weeknight meal or special occasion.
Ingredients
Tofu & 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, minced
- 1 1/2 cups (360 mL) vegetable broth
- 1/2 cup (120 mL) fresh lemon juice
- 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 mozzarella)
- 1 6-ounce jar sun-dried tomatoes, drained and chopped (reserve 1 tbsp oil)
- 1/4 cup fresh parsley, chopped
- 1–2 tsp red chili flakes (optional)
- Sea salt and pepper, to taste
Gnocchi & Garnish
- 16 ounces vegan gnocchi (homemade or store bought)
- Fresh basil leaves, for topping
Instructions
- Prepare the tofu: Press the tofu using a tofu press or by placing it between towels with a weight on top for 1–2 hours to remove excess moisture. Cube the pressed tofu and toss it with arrowroot starch, sea salt, and pepper until evenly coated.
- Crisp the tofu: Heat vegan butter in a large pan over medium heat. Add the arrowroot-coated tofu cubes and pan-fry until golden and crispy on all sides. Remove and set aside in a bowl.
- Boil water for gnocchi: Begin heating a large pot of water to boiling. This will be used to cook the gnocchi later.
- Sauté garlic: In a large skillet or pan, melt vegan butter along with 1 tablespoon of reserved sun-dried tomato oil over medium heat. Add minced garlic and sauté until golden and fragrant, about 2 minutes.
- Deglaze and build the sauce: Pour in vegetable broth and fresh lemon juice to deglaze the pan, scraping up any browned bits. Stir to combine.
- Add cream and thickeners: Whisk in oat milk or cashew cream, followed by all-purpose flour and vegan cheese or nutritional yeast. Stir continuously to avoid lumps.
- Season and simmer sauce: Stir in chopped fresh parsley and red chili flakes if using. Reduce heat to a low simmer and cook for 2–3 minutes until the sauce slightly thickens.
- Incorporate tomato elements: Add tomato paste and chopped sun-dried tomatoes into the sauce. Season with sea salt and pepper. Cover and let simmer for 5 minutes to meld flavors.
- Cook the gnocchi: Once the water is boiling, add vegan gnocchi and cook for 3–4 minutes or as directed on packaging, until the gnocchi float to the surface. Reserve 1/4 to 1/2 cup of pasta water before draining.
- Combine tofu, gnocchi, and sauce: Add the crispy tofu and cooked gnocchi into the sauce pan. Stir gently to coat everything evenly. Add reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Serve garnished: Dish out the creamy tofu gnocchi and top with fresh basil leaves. Serve immediately and enjoy the rich, comforting flavors.
Notes
- Pressing tofu is crucial to remove excess water and ensure maximum crispiness.
- Arrowroot starch creates a light, crispy coating on tofu without gluten.
- Feel free to substitute oat milk with any other plant-based cream for richness.
- Adjust chili flakes according to your preferred spice level or omit for a mild dish.
- Reserve some pasta water to adjust sauce consistency if it becomes too thick.
- This recipe can be doubled easily for larger groups.
- Use fresh herbs like parsley and basil to brighten the dish and add freshness.
