Description
A creamy, dairy-free delight featuring crispy tofu in a rich sun-dried tomato and garlic sauce served over gnocchi.
Ingredients
Scale
- 14 oz firm tofu
- 2 tbsp olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup dairy-free cream (coconut or cashew)
- 1/4 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 package gnocchi (fresh or packaged)
- Fresh basil for garnish
Instructions
- Press the tofu for about 15 minutes to eliminate excess moisture, then cut into cubes.
- Heat olive oil in a large skillet over medium heat, then add the tofu cubes and cook until crispy and golden on all sides.
- Remove the tofu from the skillet and set aside.
- In the same skillet, sauté minced garlic and sun-dried tomatoes until fragrant.
- Add the dairy-free cream, nutritional yeast, onion powder, Italian seasoning, salt, and pepper, and simmer gently.
- Return the crispy tofu to the skillet and coat it well with the sauce.
- Prepare the gnocchi according to the package instructions, drain, and set aside.
- Toss the gnocchi with the creamy tofu sauce until well combined.
- Serve hot, garnished with fresh basil.
Notes
For variations, consider adding spinach or kale, crushed red pepper flakes for heat, or using different kinds of dairy-free cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
Keywords: tofu, vegan, creamy sauce, gnocchi, quick dinner, plant-based