Tofu Gnocchi with Sun-Dried Tomatoes
A comforting and healthy plant-based dish featuring soft gnocchi, crispy tofu, sun-dried tomatoes, and a creamy sauce.
Ingredients
Main Ingredients
- 14 oz Firm Tofu Press to remove excess water and cut into bite-sized cubes.
- 2 cups Gnocchi Use gluten-free gnocchi for gluten-free version.
- 1 cup Sun-Dried Tomatoes, chopped
- 1 cup Coconut Cream or Cashew Cream Rich and creamy, use either as preferred.
- 2 tablespoons Nutritional Yeast Can substitute with vegan parmesan for a cheesy note.
- 2 tablespoons Olive Oil For frying the tofu.
- 2 cloves Garlic, minced
- Salt and Pepper, to taste Season to enhance flavors.
- Fresh Basil, for garnish Use fresh for best flavor.
Instructions
Preparation
- Gather all the ingredients, chop sun-dried tomatoes and mince garlic.
- Press tofu to remove excess water and cut into bite-sized cubes.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add tofu cubes to skillet and cook for 8-10 minutes until golden brown and crispy. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Add chopped sun-dried tomatoes and cook for an additional 2 minutes.
- Pour in coconut or cashew cream and sprinkle in nutritional yeast. Whisk until well combined.
- Season with salt and pepper to taste.
- Add the gnocchi into the skillet, stirring to coat with the creamy sauce.
- Incorporate crispy tofu back into the skillet and cook for an additional 3-4 minutes until heated through.
- Serve the tofu gnocchi mixture on plates, garnished with fresh basil.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave or on the stovetop.