Description

Experience indulgence with this Marry Me Crispy Tofu with Gnocchi recipe! Vegan, dairy-free, and deeply satisfying, featuring crispy pan-fried tofu and pillowy gnocchi coated in a rich, creamy sun-dried tomato cashew sauce. A truly comforting dish for any occasion.

Ingredients

Scale

1 block (14-16 oz) extra-firm or firm tofu
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons cornstarch (or arrowroot powder)
2 tablespoons olive oil, divided
1 tablespoon olive oil (for sauce)
1 small yellow onion, finely chopped
3–4 cloves garlic, minced
1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
1/2 cup raw cashews, soaked in hot water for at least 30 minutes
1 cup unsweetened, plain plant-based milk (oat, soy, or cashew work well)
1/4 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 package (16-19 oz) potato gnocchi
Fresh basil or parsley, for garnish

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Instructions

1. Press tofu, cut into ½-inch cubes, and toss with soy sauce, nutritional yeast, garlic powder, and onion powder. Marinate for 10-15 minutes.
2. Sprinkle cornstarch over marinated tofu and toss to coat evenly.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add tofu in a single layer (cook in batches if needed) and cook for 4-6 minutes per side until golden and crispy. Remove and set aside.
4. In the same skillet, add 1 tbsp olive oil over medium heat. Sauté chopped onion until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant. Stir in chopped sun-dried tomatoes; cook for 2-3 minutes.
5. Drain soaked cashews. In a blender, combine cashews, plant-based milk, and vegetable broth. Blend until smooth and creamy.
6. Pour cashew mixture into the skillet. Stir in tomato paste, basil, oregano, and red pepper flakes (if using). Simmer for 5-7 minutes, stirring, until thickened. Season with salt and pepper.
7. Cook gnocchi according to package directions. Drain well.
8. Add cooked gnocchi to the sauce and toss to coat. Simmer for 1-2 minutes.
9. Gently stir the crispy tofu back into the gnocchi and sauce.
10. Serve immediately, garnished with fresh basil or parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet, adding a splash of liquid if needed. Crispy tofu is best reheated separately in a dry skillet or in the oven/air fryer to retain crispness.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 8g
Sodium: 700mg
Fat: 30g
Carbohydrates: 50g
Fiber: 6g
Protein: 25g