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VEGAN MARRY ME TOFU WITH GNOCCHI

This indulgent and creamy vegan Marry Me Tofu is the ultimate date night dinner. It stars crispy, tender tofu cubes in a rich, dairy-free cheesy sun-dried tomato sauce, paired with soft gnocchi. Best of all, it’s simple to prepare!

Ingredients

Crispy Tofu:

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

Marry Me Sauce:

  • 2 tbsp vegan butter
  • 7–8 large garlic cloves, minced
  • 1 1/2 cups (360 mL) vegetable broth
  • 1/2 cup (120 mL) white wine* (or non-alcoholic substitute)
  • 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 (parmesan or mozzarella)
  • 1/4 cup fresh parsley, chopped
  • 1–2 tsp red chili flakes (optional)
  • 1 (6-ounce) jar sun-dried tomatoes, drained and chopped (reserve 1 tbsp oil)
  • Sea salt + pepper to taste

Other:

  • 16 ounces vegan gnocchi (homemade or store-bought*)
  • Fresh basil for topping

Instructions:

  • Prep the Tofu: Press the tofu for 1-2 hours before prepping or use a tofu press. Cube the tofu and place it in a bowl. Toss with arrowroot starch and season with salt and pepper.
  • Crisp the Tofu: Heat a pan with vegan butter and fry the tofu cubes until crispy. Once done, set the tofu aside in the bowl.
  • Prepare the Sauce: Start boiling water in a large pot for the gnocchi. In another pan, sauté the minced garlic in vegan butter and 1 tbsp of the reserved sun-dried tomato oil until golden. Add vegetable broth and white wine to deglaze the pan, followed by oat milk or cashew cream, flour, and vegan cheese. Stir in parsley and optional chili flakes, then simmer for 2-3 minutes until the sauce thickens.
  • Finish the Sauce: Add tomato paste, chopped sun-dried tomatoes, and season with salt and pepper. Cover and simmer for 5 minutes.
  • Cook the Gnocchi: Once the water is boiling, add the gnocchi and cook for 3-4 minutes (or as per package instructions). The gnocchi will float to the top when ready. Reserve about 1/4–1/2 cup of pasta water for the sauce.
  • Combine Tofu and Gnocchi: Stir the crispy tofu and cooked gnocchi into the sauce. Add reserved pasta water if needed to adjust the sauce consistency.
  • Serve: Top with fresh basil and serve. Enjoy!

Notes:

  • White Wine: Use a non-alcoholic white wine or a mixture of 1/4 cup apple cider vinegar and 1/4 cup water as a substitute.
  • Gluten-Free Option: Swap the flour for a gluten-free flour blend (e.g., King Arthur’s measure-for-measure). Einkorn flour is low-gluten but not suitable for those with Celiac’s disease.
  • Vegan Gnocchi: Some store-bought gnocchi brands contain egg, so check the label for vegan options.

THE BEST GLUTEN-FREE CORNBREAD RECIPE (NO FLOUR)

This gluten-free cornbread is light, crumbly, and incredibly easy to make, with no flour required! Using just a few simple ingredients, it’s a quick and hassle-free recipe that even lets you sneak in some extra veggies. You can bake it in a cast-iron skillet, a baking pan, or turn it into kid-friendly cornbread muffins—the choice is yours! For the perfect balance of sweet and savory, drizzle with melted butter and honey. It’s sure to be the best side dish for any meal!

Ingredients

  • 2 cups cornmeal (medium or coarse ground)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 ½ cups yogurt or sour cream (dairy-free option available)
  • 1/4 cup honey
  • 1/4 cup ghee, butter, or coconut oil (melted and cooled)
  • 1 large egg
  • 1 tsp vanilla extract
  • Optional: 1 medium zucchini (grated)

Instructions

  • Preheat the oven to 375°F (190°C). Line an 8×8 baking pan with parchment paper or grease it generously. (See notes for muffin instructions.)
  • In a large mixing bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
  • In a separate bowl, combine the yogurt (or sour cream), honey, ghee (or butter or coconut oil), egg, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Optional: If adding zucchini, place the grated zucchini in a tea towel and squeeze out excess liquid. Fold it into the batter.
  • Pour the batter into the prepared pan and bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  • Optional: For a shiny top, spread some butter or ghee over the cornbread as soon as it comes out of the oven.
  • Let it cool for 10 minutes before slicing into 16 squares. Serve with butter and extra honey, if desired.

Enjoy this fluffy, crumbly, and easy gluten-free cornbread!