Start by pressing your tofu to remove excess moisture this helps it crisp up beautifully. Cube the tofu, then toss it in a bowl with arrowroot starch, salt, and pepper.

Heat a large pan over medium heat with vegan butter. Add the tofu cubes and pan-fry until golden and crispy on all sides. Remove from the pan and set aside.

While prepping the sauce, bring a large pot of water to a boil for the gnocchi. You’ll cook the gnocchi later while the sauce simmers.

In the same pan you used for the tofu, melt vegan butter with 1 tbsp of reserved sun-dried tomato oil.

Sauté the minced garlic until fragrant and golden, about 1–2 minutes. Add the vegetable broth and white wine to deglaze the pan, stirring up any browned bits for extra flavor.

Slowly whisk in the oat milk or cashew cream, followed by the flour. Stir until smooth, then mix in the vegan cheese, parsley, and chili flakes if using. Let the sauce simmer for 2–3 minutes to thicken.

Stir in the tomato paste and chopped sun-dried tomatoes. Season with sea salt and pepper to taste. Cover the pan and let the sauce simmer for another 5 minutes.

Add the gnocchi to the boiling water, cooking according to package instructions (about 3–4 minutes). The gnocchi will float to the top when ready. Reserve 1/4 cup of pasta water before draining.

Stir the crispy tofu and cooked gnocchi into the sauce. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.

Plate your Marry Me Tofu Gnocchi, then top with fresh basil for a burst of flavor and color. Dig in!