This Marry Me Crispy Tofu with Gnocchi recipe is my go-to for cozy date nights at home when I want something that feels indulgent but is completely plant-based. I discovered this combination while adapting a favorite creamy chicken dish into a vegan version: the goal was to get the same velvety, sun-dried tomato richness without dairy. The result is a sauce that tastes luxuriously cheesy—thanks to vegan cheese and cashew-like creaminess from oat milk—paired with crisp, golden tofu cubes and pillowy gnocchi that soak up every last drop.

I first made this on a rainy Saturday evening and served it with a simple arugula salad and a bottle of white wine. My partner took one bite, paused, and asked when I had learned to cook like that. The contrast of textures—crunchy tofu against silky gnocchi in a tangy, garlicky tomato sauce—makes this dish feel special, yet it’s fast enough for a weeknight. If you press your tofu well and don’t skimp on the reserved sun-dried tomato oil, you’ll have a savory, memorable entrée that guests often ask for the recipe for.

Ingredients

• Extra-firm tofu (16 ounces): Look for a dense block labeled extra-firm or super-firm. Press for at least 1 hour (or use a press) to remove excess moisture so cubes crisp up. Brands I reach for include Nasoya or House Foods.
• Arrowroot starch (1 tablespoon): A light coating that crisps beautifully and stays gluten-free if needed. Cornstarch works too but arrowroot gives a slightly lighter crust.
• Vegan butter (2 tablespoons): Use a flavorful spread like Miyoko's or Earth Balance for browning garlic and frying tofu.
• Garlic (7–8 large cloves): Thinly sliced for quick golden browning that flavors the creamy base.
• Vegetable broth (1 1/2 cups): Use low-sodium if you plan to salt later—adds body to the sauce without overpowering.
• White wine (1/2 cup) or substitute: Nonalcoholic white wine or 1/4 cup apple cider vinegar + 1/4 cup water works well; deglazes the pan and lifts fond for extra depth.
• Oat milk or cashew cream (1 1/2 cups): Choose full-fat oat milk or a homemade cashew cream for the creamiest texture; unsweetened is essential.
• All-purpose flour (2 tablespoons): Builds body; for gluten-free option use a measure-for-measure blend like King Arthur gluten-free.
• Tomato paste (2 tablespoons): Concentrated tomato flavor that gives the sauce its sun-dried tomato backbone.
• Sun-dried tomatoes (6-ounce jar): Drain and chop, reserve 1 tablespoon of the jar oil for flavor; these are the aromatic heart of the dish.
• Vegan cheese (1/2 cup): Choose a grated vegan parmesan or shredded vegan mozzarella. Violife and Follow Your Heart grated-style options melt nicely.
• Fresh parsley (1/4 cup chopped) and basil to finish: Bright herbs cut through the richness.
• Red chili flakes (1–2 teaspoons): Optional, for a gentle heat lift.
• Sea salt and pepper: Season to taste, add gradually.
• Vegan gnocchi (16 ounces): Check labels—some brands contain egg. Use store-bought or homemade potato gnocchi.

Instructions

Press and Cube the Tofu:Press tofu for at least 1 hour to remove water. Slice into roughly 1-inch cubes so they brown evenly. Pat dry again before tossing with arrowroot starch and a light sprinkle of sea salt and black pepper. Proper pressing is the key to a crisp exterior and a firm inner texture.Coat and Pan-Fry the Tofu:Heat 1 tablespoon vegan butter in a large skillet over medium-high heat until shimmering. Add tofu cubes in a single layer—don’t overcrowd—and pan-fry 3–4 minutes per side until deep golden and crisp. Turn gently with a spatula. Remove to a bowl and set aside; residual oil will flavor the sauce later.Bring Water for Gnocchi:Start a large pot of well-salted water and bring to a rolling boil while you make the sauce. Gnocchi cooks quickly and should be added once the sauce is nearly finished so it’s hot and tender when combined.Sauté Garlic and Build Flavor:In the same skillet, add remaining 1 tablespoon vegan butter plus 1 tablespoon reserved sun-dried tomato oil. Lower heat to medium, add thinly sliced garlic, and cook until fragrant and lightly golden—about 1–2 minutes. Watch closely; garlic burns quickly and will turn bitter.Deglaze and Add Liquids:Add white wine and vegetable broth to deglaze, scraping up any browned bits. Let the liquid reduce for 1–2 minutes to concentrate flavor. Then whisk in oat milk (or cashew cream) and sprinkle in the flour to thicken—whisk vigorously to avoid lumps.Finish the Sauce:Stir in tomato paste, chopped sun-dried tomatoes, and vegan cheese. Add parsley and chili flakes, then reduce to a gentle simmer for 2–3 minutes until the sauce coats the back of a spoon. Season with salt and pepper. If sauce seems too thick, reserve 1/4–1/2 cup of pasta water to loosen.Cook the Gnocchi:Drop gnocchi into boiling water and cook 3–4 minutes or according to package instructions until they float. Scoop out with a slotted spoon and add directly to the sauce to absorb flavor. Reserve a bit of pasta water in case you need to thin the sauce.Combine and Serve:Fold the crispy tofu into the sauce with the gnocchi. Warm through so the tofu re-crisps slightly at the edges and flavors meld—about 1–2 minutes. Taste and adjust salt, pepper, and chili flakes. Plate with lots of fresh basil and chopped parsley on top.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, portion into meal-sized freezer-safe containers and freeze for up to 2 months—thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat with a splash of water or reserved pasta water to loosen the sauce and revive the gnocchi’s texture; avoid high heat which can make the tofu a bit rubbery.

Ingredient Substitutions

For gluten-free, swap all-purpose flour with a measure-for-measure gluten-free blend, and use certified gluten-free gnocchi. If you can’t find vegan cheese, increase nutritional yeast to 3–4 tablespoons and add a teaspoon of lemon juice for tang. Use tamari or coconut aminos sparingly if you prefer a deeper umami profile, and swap oat milk for canned light coconut milk for a richer, slightly tropical note.

Serving Suggestions

Serve with a bright, peppery arugula salad dressed in lemon vinaigrette to cut the richness. For a dinner party, pair with crusty bread or roasted broccolini. Garnish with toasted pine nuts for texture and a drizzle of extra-virgin olive oil or remaining sun-dried tomato oil for a glamorous finish.

Cultural Background

This dish is an American fusion riff inspired by the popular "marry me" sauce trope: a creamy, tomato-rich sauce often used with chicken or pasta. By swapping tofu for protein and using jarred sun-dried tomatoes, it nods to Mediterranean flavors while staying grounded in accessible, modern plant-based cooking traditions.

Seasonal Adaptations

In summer, fold in roasted cherry tomatoes and more fresh basil; in winter, add sautéed mushrooms and kale for earthiness. For holiday entertaining, finish with a few toasted hazelnuts and sage for a festive twist that adds crunch and seasonal aromatics.

Meal Prep Tips

Press and cube tofu up to 2 days ahead, store in an airtight container. Make the sauce base and refrigerate separately; reheat and finish with crisped tofu and freshly cooked gnocchi on the night of serving. This assembly approach keeps textures optimal and reduces hands-on time to under 10 minutes when guests arrive.

There’s something joyful about sharing a bowl of this—comforting yet special. Try making it for someone you want to impress; it’s simple enough to prepare on short notice and rich enough to feel celebratory.