I made Marry Me Tofu with crispy tofu, a dairy-free cheesy sun-dried tomato sauce, and pillowy gnocchi that comes together in 30 minutes, perfect for an Easy Vegan Dinner.

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I never thought a vegan version could outshine Marry Me Chicken, but this Marry Me Crispy Tofu With Gnocchi might just do it. I crisp extra firm tofu until it’s golden and toss it with pillowy potato gnocchi in a creamy, cheesy sauce that somehow feels indulgent without being heavy.

I love how it reads like a fancy date night yet counts as an Easy Vegan Dinner you can pull together in no time, and honestly it’s one of those Vegan Italian meals that keeps sneaking onto my weeknight rotation because it just works.

Ingredients

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Extra firm tofu: big protein boost, lots of texture, soaks up flavors, not mushy.
Cornstarch: crisps tofu outside, adds crunch, simple carb, gluten free usually.
Gnocchi: pillowy carbs, comforting, quick cook, fills you up in a good way.
Sun dried tomatoes: chewy, tangy, salty, punch of umami and bright tomato flavor.
Coconut milk: creamy, adds richness and silkiness, slightly sweet, plant based fats.
Nutritional yeast: cheesy savory notes, B vitamins, gives depth without dairy, kinda nutty.
Garlic + shallot: aromatic base, savory sharpness, makes sauce sing, it’s irresistible.

Ingredient Quantities

14 oz extra firm tofu, cubed (about 400 g)

1/4 cup cornstarch (or arrowroot) for coating

1 tsp garlic powder

1/2 tsp smoked paprika

Salt and black pepper, to taste

3 tbsp olive oil or neutral oil, divided

1 lb potato gnocchi (450 g) fresh or store bought

1 small shallot, finely chopped (or 1/4 small onion)

3 garlic cloves, minced

1/2 cup sun dried tomatoes, oil packed, drained and chopped (about 75 g)

1/2 tsp red pepper flakes, optional

1/3 cup dry white wine or extra veg broth, optional

1 1/4 cups vegetable broth (300 ml)

1 cup full fat canned coconut milk or 3/4 cup cashew cream (for a less coconutty option)

1/3 cup nutritional yeast (about 35 g) for cheesy flavor

1 tbsp tomato paste

2 tbsp vegan cream cheese or 2 tbsp blended soaked cashews, optional for extra creaminess

1 tbsp lemon juice

2 tbsp fresh basil, chopped plus extra for garnish

2 tbsp chopped fresh parsley, optional

Vegan parmesan or extra nutritional yeast for serving, optional

How to Make this

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1. Press the tofu: drain, wrap in paper towels or a clean kitchen towel, set a heavy pan or cans on top for 15 minutes to squeeze out extra moisture, then cut into bite sized cubes.

2. Mix the cornstarch, garlic powder, smoked paprika, a pinch of salt and some black pepper in a bowl, toss the tofu cubes in it until well coated.

3. Heat 2 tablespoons oil in a large nonstick or cast iron skillet over medium high heat, fry tofu in batches so it gets crispy on all sides, about 8 to 10 minutes total, then transfer to a paper towel lined plate and keep warm.

4. While the tofu fries, bring a pot of salted water to a boil and cook the gnocchi according to package directions (theyre usually done when they float, 2 to 3 minutes). Drain and set aside.

5. Lower heat to medium, add the remaining 1 tablespoon oil to the same skillet, sauté the chopped shallot until soft, about 2 minutes, then add the minced garlic, chopped sun dried tomatoes and red pepper flakes and cook another minute until fragrant.

6. Optional step: pour in the white wine or a splash of extra vegetable broth to deglaze the pan, scraping up browned bits, let it reduce for a minute.

7. Add the vegetable broth, coconut milk or cashew cream, nutritional yeast, tomato paste and the optional vegan cream cheese or blended soaked cashews; stir and bring to a gentle simmer, let the sauce thicken for 3 to 5 minutes.

8. Stir in the lemon juice, chopped basil and parsley, taste and adjust salt and pepper. If the sauce is too thin, whisk a teaspoon of cornstarch with a little cold water and stir it in, simmer 1 minute until it thickens.

9. Add the cooked gnocchi and crispy tofu back to the skillet, gently toss to coat everything in the sauce and warm through, about 1 to 2 minutes.

10. Serve immediately topped with extra chopped basil and vegan parmesan or extra nutritional yeast, and enjoy this rich, creamy date night dinner thats totally worth it.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for cubing tofu and chopping shallot, herbs etc.
2. Paper towels or a clean kitchen towel plus a heavy pan or a few cans to press the tofu.
3. Large bowl for tossing tofu in the cornstarch mix.
4. Measuring cups and spoons for oils, broth, cornstarch, yeast etc.
5. Large nonstick or cast iron skillet for frying tofu and making the sauce.
6. Large pot to boil the gnocchi.
7. Slotted spoon or spider and a colander to scoop and drain the gnocchi.
8. Tongs and a silicone spatula or wooden spoon to flip, toss and stir.
9. Small whisk or fork and a small bowl for the cornstarch slurry and mixing any small ingredients.

FAQ

Q: How do I get the tofu super crispy? A: Press the tofu 15 to 30 minutes to remove water, then cut into cubes and toss in cornstarch with a little salt, garlic powder and paprika. Fry in a hot skillet with oil without crowding the pan so each piece gets a golden crust. Or bake at 425 F (220 C) for 25 to 30 minutes, flipping halfway, if you wanna skip frying.

Q: Can I make this gluten free? A: Yes, use gluten free gnocchi or swap for rice gnocchi and use cornstarch or arrowroot like the recipe says. Most other ingredients are naturally gluten free but double check labels on vegan parmesan or sun dried tomatoes if you need 100 percent safe.

Q: I hate coconut flavor, what can I use instead of canned coconut milk? A: Use cashew cream (blend soaked cashews with a little water) or full fat unsweetened oat or soy milk thickened with a spoon of vegan cream cheese or a bit more nutritional yeast. It'll be less coconutty but still rich and creamy.

Q: How do I cook the gnocchi so it doesnt get mushy? A: Boil gnocchi in plenty of salted water and pull them out as soon as they float, that means they're done. For extra texture toss them in a hot pan with a bit of oil for 1 to 2 minutes to get edges golden before adding to the sauce.

Q: I dont have white wine, can I leave it out? A: Yes, just use extra vegetable broth instead. The wine adds brightness but broth plus the lemon juice and sun dried tomatoes give lots of flavor, so youre fine skipping it.

Q: How long will leftovers keep and how should I reheat them? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove so the sauce doesnt separate, add a splash of broth if it gets thick. Tofu will lose some crispness, so if you want it crisp again, pop the tofu cubes under the broiler or in a hot skillet for a few minutes before serving. Freezing is ok for the sauce only, gnocchi and tofu textures change when frozen.

Marry Me Crispy Tofu With Gnocchi Recipe Substitutions and Variations

Cornstarch (for coating tofu): swap with tapioca starch or arrowroot for the same crisp. Pantry options like all-purpose flour or chickpea flour work too, they’ll crisp but brown faster so lower the heat a bit. Also pat the tofu very dry before you coat it.
Potato gnocchi: use small pasta like orecchiette or cavatappi, or try ricotta gnocchi or frozen store-bought gnocchi. For a lower-carb twist try cauliflower gnocchi, it fries up nicely but cooks quicker so watch it.
Sun dried tomatoes: jarred roasted red peppers make a nice sweet-tangy swap, or stir in 1-2 tbsp tomato paste plus a handful of chopped olives for depth. If you have time, roast cherry tomatoes until jammy and use those, they give a fresher taste.
Full fat canned coconut milk / cashew cream: use oat cream or plain soy creamer for less coconut flavor, or blend silken tofu with a little veg broth to get thickness. A splash of extra veg broth and a pat of vegan butter will boost richness if needed.

Pro Tips

1) Press the tofu longer than you think, like 25 to 30 minutes, and change the paper towels once if they get soggy. if you want a chewier, meatier bite, freeze the block then thaw it before pressing, it changes the texture in a good way.

2) Shake off excess cornstarch so it doesnt clump, and fry the tofu in true hot oil, not lukewarm. cook in small batches so the skillet stays hot, that way each cube browns evenly. if some pieces lose crispness later, pop them on a tray in a 400 F oven for 5 minutes to refresh.

3) Use the wine or a splash of broth to really deglaze and scrape up the browned bits, thats where the flavor hides. also save a little gnocchi cooking water and add a splash to the sauce if it needs to bind, that starchy water helps it cling without extra thickener.

4) Finish the sauce with lemon and fresh herbs off the heat, not while it simmers, so the basil stays bright. and if you want less coconut flavor, use cashew cream or reduce the coconut milk and stir in a tablespoon of vegan cream cheese at the end for richness without tasting like a tropical drink.

Marry Me Crispy Tofu With Gnocchi Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I made Marry Me Tofu with crispy tofu, a dairy-free cheesy sun-dried tomato sauce, and pillowy gnocchi that comes together in 30 minutes, perfect for an Easy Vegan Dinner.

Servings

servings

Calories

652

kcal

Equipment: 1. Cutting board and a sharp chef’s knife, for cubing tofu and chopping shallot, herbs etc.
2. Paper towels or a clean kitchen towel plus a heavy pan or a few cans to press the tofu.
3. Large bowl for tossing tofu in the cornstarch mix.
4. Measuring cups and spoons for oils, broth, cornstarch, yeast etc.
5. Large nonstick or cast iron skillet for frying tofu and making the sauce.
6. Large pot to boil the gnocchi.
7. Slotted spoon or spider and a colander to scoop and drain the gnocchi.
8. Tongs and a silicone spatula or wooden spoon to flip, toss and stir.
9. Small whisk or fork and a small bowl for the cornstarch slurry and mixing any small ingredients.

Ingredients

14 oz extra firm tofu, cubed (about 400 g)
1/4 cup cornstarch (or arrowroot) for coating
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and black pepper, to taste
3 tbsp olive oil or neutral oil, divided
1 lb potato gnocchi (450 g) fresh or store bought
1 small shallot, finely chopped (or 1/4 small onion)
3 garlic cloves, minced
1/2 cup sun dried tomatoes, oil packed, drained and chopped (about 75 g)
1/2 tsp red pepper flakes, optional
1/3 cup dry white wine or extra veg broth, optional
1 1/4 cups vegetable broth (300 ml)
1 cup full fat canned coconut milk or 3/4 cup cashew cream (for a less coconutty option)
1/3 cup nutritional yeast (about 35 g) for cheesy flavor
1 tbsp tomato paste
2 tbsp vegan cream cheese or 2 tbsp blended soaked cashews, optional for extra creaminess
1 tbsp lemon juice
2 tbsp fresh basil, chopped plus extra for garnish
2 tbsp chopped fresh parsley, optional
Vegan parmesan or extra nutritional yeast for serving, optional

Directions

Press the tofu: drain, wrap in paper towels or a clean kitchen towel, set a heavy pan or cans on top for 15 minutes to squeeze out extra moisture, then cut into bite sized cubes.
Mix the cornstarch, garlic powder, smoked paprika, a pinch of salt and some black pepper in a bowl, toss the tofu cubes in it until well coated.
Heat 2 tablespoons oil in a large nonstick or cast iron skillet over medium high heat, fry tofu in batches so it gets crispy on all sides, about 8 to 10 minutes total, then transfer to a paper towel lined plate and keep warm.
While the tofu fries, bring a pot of salted water to a boil and cook the gnocchi according to package directions (theyre usually done when they float, 2 to 3 minutes). Drain and set aside.
Lower heat to medium, add the remaining 1 tablespoon oil to the same skillet, sauté the chopped shallot until soft, about 2 minutes, then add the minced garlic, chopped sun dried tomatoes and red pepper flakes and cook another minute until fragrant.
Optional step: pour in the white wine or a splash of extra vegetable broth to deglaze the pan, scraping up browned bits, let it reduce for a minute.
Add the vegetable broth, coconut milk or cashew cream, nutritional yeast, tomato paste and the optional vegan cream cheese or blended soaked cashews; stir and bring to a gentle simmer, let the sauce thicken for 3 to 5 minutes.
Stir in the lemon juice, chopped basil and parsley, taste and adjust salt and pepper. If the sauce is too thin, whisk a teaspoon of cornstarch with a little cold water and stir it in, simmer 1 minute until it thickens.
Add the cooked gnocchi and crispy tofu back to the skillet, gently toss to coat everything in the sauce and warm through, about 1 to 2 minutes.
Serve immediately topped with extra chopped basil and vegan parmesan or extra nutritional yeast, and enjoy this rich, creamy date night dinner thats totally worth it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.