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Marry Me Tofu

This delightful dish features crispy tofu and a creamy sauce combined with sun-dried tomatoes and gnocchi, perfect for a satisfying vegan meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz firm tofu Press for better texture
  • 1 cup sun-dried tomatoes (in oil, chopped)
  • 1 cup coconut milk or almond milk For creaminess
  • 1 cup dairy-free cheese (shredded) Substitute regular cheese if not vegan
  • 2 cups gnocchi Can swap for pasta or rice
  • 2 tablespoons olive oil For cooking tofu
  • 2 cloves garlic (minced)
  • to taste Salt and pepper For seasoning
  • Fresh basil for garnish

Method
 

Preparation
  1. Press the tofu for 15-20 minutes to remove excess moisture, then cut into cubes.
  2. Heat olive oil in a skillet over medium heat, add cubes of tofu and cook until golden and crispy on all sides.
  3. Add garlic and sun-dried tomatoes, sauté for 1-2 minutes.
Cooking
  1. Pour in coconut milk and stir in dairy-free cheese. Cook until the sauce thickens, about 5-7 minutes.
  2. Cook the gnocchi according to package instructions, then drain.
  3. Mix gnocchi into the sauce and tofu, stir to combine.
  4. Season with salt, pepper, and garnish with fresh basil before serving.

Notes

If you have leftovers, place them in an airtight container and store them in the refrigerator. The dish will keep for about 3-4 days. To reheat, warm it in the microwave or on the stove over low heat until heated through. Make sure to press the tofu well to get rid of excess moisture for a crispy texture. Adjust the thickness of the sauce by adding more coconut milk or dairy-free cheese as desired.