Marry Me Crispy Tofu with Gnocchi – Vegan

Forget boring. This is tofu and gnocchi with an attitude. The tofu gets baked to a state of maximum crunch, golden, savory, and addictively good. We throw it in with pillowy gnocchi and drench it all in a ridiculously creamy tomato sauce that you’d swear was loaded with dairy (it’s not). 

It’s the kind of meal that’s both a cozy hug in a bowl and exciting enough to break any dinner routine. This dish doesn’t just sit on the table; it makes a statement. It’s bold, deeply flavorful, and disappears fast, leaving behind nothing but clean plates and a new appreciation for how incredible plant-based food can be.

Why You’ll Love This Recipe

This Marry Me crispy tofu with gnocchi balances comfort with bold flavors in every bite.

Crispy tofu: Golden and crunchy cubes that hold texture in sauce.

Creamy tomato sauce: Dairy-free but rich, silky, and full of flavor.

Soft gnocchi: Pillowy bites that soak up every bit of sauce.

Plant-based twist: A hearty, satisfying vegan main.

One-pan magic: Easier cleanup without sacrificing taste.

Feel free to make this your own! I love a sprinkle of chili flakes for heat, some wilted spinach, or toasted pine nuts for a nutty crunch.

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Ingredients

For the Crispy Tofu:

• 14 oz firm tofu, pressed and cubed
• 3 tbsp cornstarch
• 2 tbsp soy sauce or tamari
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste

For the Dairy-Free Creamy Sauce:

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 small shallot, diced
• 1 cup canned coconut milk (full-fat)
• 1 cup tomato puree
• 2 tbsp tomato paste
• ½ cup vegetable broth
• 1 tbsp nutritional yeast
• 1 tsp dried oregano
• ½ tsp chili flakes (optional)
• Salt and pepper, to taste

For the Gnocchi:

• 1 lb store-bought gnocchi (vegan option)

Optional Toppings:

• Fresh parsley or basil
• Toasted pine nuts
• Vegan parmesan shreds

Step-by-Step Instructions

1. Crisp the Tofu

Preheat oven to 425°F. Toss tofu cubes with cornstarch, soy sauce, olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a lined baking sheet and bake 25 to 30 minutes until golden and crisp, flipping halfway.

2. Cook the Gnocchi

Bring salted water to a boil and cook gnocchi according to package directions until tender. Drain and set aside.

3. Make the Sauce

In a skillet, heat olive oil and sauté garlic and shallot until fragrant. Stir in tomato paste, cooking briefly, then add tomato puree, coconut milk, and broth. Mix in nutritional yeast, oregano, chili flakes, salt, and pepper. Let simmer until thickened and creamy.

4. Combine Everything

Add cooked gnocchi into the sauce, tossing gently until coated. Fold in the crispy tofu pieces so they stay crunchy but glazed with flavor.

5. Garnish and Serve

Sprinkle with fresh parsley, basil, or vegan parmesan. Serve hot with crusty bread or a crisp side salad.

Tips & Variations

Cheesy vibe: Add vegan mozzarella for melty texture.

Green boost: Stir spinach, kale, or zucchini into the sauce.

Extra crunch: Top with toasted pine nuts or walnuts.

Spice it up: Use more chili flakes or drizzle with chili oil.

Serving Suggestions

To make it a full meal, pair it with garlic bread for the sauce or roasted vegetables for some balance. It’s a fantastic main dish if you’re hosting; a little parsley and a drizzle of olive oil make it look like it came from a restaurant. Pro-tip: don’t be afraid to make a big batch, because the flavors deepen overnight and make for an incredible lunch the next day.

Final Thoughts

If anyone thinks plant-based food can’t be indulgent, this is the recipe to prove them wrong. The tofu brings the crunch, the gnocchi brings the pillowy comfort, and the sauce is luxuriously creamy but still feels light. It’s the perfect cozy meal for a weeknight that feels special enough for a gathering. I bet it’ll become your new favorite whenever you want something truly comforting.