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bowl of marry me tofu and gnocchi

Marry Me Crispy Tofu with Gnocchi – Vegan & Dairy Free!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Saute
  • Cuisine: American
  • Diet: Vegan


This irresistibly rich and creamy vegan Marry Me Tofu is the perfect date night vegan dinner recipe. It features juicy crispy tofu cubes cooked in a creamy yet dairy free cheesy sun-dried tomato sauce and pillowy gnocchi- but so easy to make!



Crispy Tofu:

  • 16 ounces extra-firm tofu
  • 1 tbsp arrowroot starch
  • Sea salt + pepper

Marry Me Sauce:

  • 2 tbsp vegan butter
  • 78 large garlic cloves
  • 1 1/2 cups (360 mL) vegetable broth
  • 1/2 cup (120 mL) white wine*
  • 1 1/2 cups (360 mL) oat milk or cashew cream
  • 2 tbsp all purpose flour*
  • 2 tbsp tomato paste
  • 1/2 cup vegan cheese (either parmesan or vegan mozzarella)
  • 1/4 cup fresh parsley, chopped
  • 12 tsp red chili flakes
  • 1 6 ounce jar sun-dried tomatoes, drained and chopped (reserve 1 tbsp oil)
  • Sea salt + pepper to taste
  • 16 ounces vegan gnocchi (homemade gnocchi or store bought*)
  • Fresh basil to top


  1. Prep: Press the tofu in either a tofu press, or make sure the tofu has been pressed about 1-2 hours before prepping the recipe. Then cube the tofu and place in a bowl. Toss with the arrowroot starch and a dash of salt and pepper.
  2. Crisp the tofu: Pan fry arrowroot starch coated tofu in large pan with vegan butter, then set back in the bowl and set aside.
  3. Before beginning the sauce: Start to bring a large pot of water to a boil. You can turn on the heat for the water right before you start the sauce, and allow it to heat up while you’re making the sauce.
  4. Make the sauce: In a large pan or skillet, sauté the garlic until golden brown in the vegan butter and 1 tbsp of reserved sun dried tomato oil, then add in veggie stock and white wine to deglaze the pan, followed by the vegan cream, flour, and vegan cheese or nutritional yeast. Stir in the parsley and optional chili flakes here as well, and reduce to a simmer to let the sauce cook and thicken for 2-3 minutes.
  5. Finish the sauce: Add in the tomato paste, sun-dried tomatoes, followed by sea salt and pepper to taste. Cover and let cook on simmer for 5 minutes.
  6. Once the pasta water is boiling: While the sauce is cooking, the water should be boiling now. Add in the gnocchi, and cook for 3-4 minutes or according to packaging. The gnocchi should float to the top. You can reserve about 1/4-1/2 cup of pasta water.
  7. Finish the marry me tofu: Stir in the tofu and gnocchi from Step, and add in the pasta water if you’d like (can help if your sauce is too thick from using a store bought vegan heavy cream).
  8. Serve and enjoy! Serve and top with fresh basil. Enjoy!


White wine: I also like to do a nonalcoholic white wine or I do 1/4 cup apple cider vinegar with 1/4 cup water. Works great!

Gluten free: Swap in a gluten free flour blend, such as King Arthur measure-for-measure gluten free flour. I also sometimes use einkorn flour, which is low gluten (but NOT gluten free and not suitable for those with Celiac’s disease).

Vegan gnocchi: Please also note that not all store bought gnocchi brands are vegan so be sure to check the label.