Marry Me Crispy Tofu with Gnocchi is a cozy, comforting dish that’s full of crispy tofu bites paired with soft, pillowy gnocchi. The tofu has a perfect crunch that contrasts beautifully with the tender gnocchi, all tossed in a flavorful sauce that’s just a little spicy and creamy. It’s a great meal when you want something a little special, but easy to make at home.
I love making this dish when I want a tasty plant-based dinner that feels both satisfying and elegant. The crispy tofu cooks up nicely in a skillet, and the softness of the gnocchi makes every bite feel like a little treat. I usually toss everything in a sauce with garlic, tomato, and a hint of heat that really ties it all together. It’s one of those meals where the flavors come together in a way that surprises you and leaves you wanting seconds.
My favorite way to serve Marry Me Crispy Tofu with Gnocchi is right out of the pan, with a sprinkle of fresh herbs on top and a side of garlic bread to soak up any extra sauce. It’s also a fun dish to share with friends or family because it’s both comforting and a bit fancy, making everyone feel cared for. Plus, it’s a great option if you’re looking for something different than the usual pasta or stir-fry.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu is best here because it holds its shape and crisps up nicely. Pressing tofu removes water, making it crispier when cooked. If you can’t find tofu, firm tempeh could work but it has a stronger flavor.
Gnocchi: Potato gnocchi gives a soft, pillowy texture that’s a great contrast to crispy tofu. You could swap for sweet potato gnocchi or even small pasta like tortellini if needed.
Mushrooms & Asparagus: These add earthiness and a fresh bite. Feel free to use any mushrooms you love or swap asparagus for green beans or zucchini for a similar texture.
Sun-dried tomatoes: These give a bit of tang and depth. If unavailable, you can use roasted red peppers or just fresh tomatoes for brightness.
Cream: Heavy cream makes the sauce rich and smooth. For a dairy-free option, coconut cream works well and adds a subtle sweetness, balancing the sauce nicely.
How Do I Get the Tofu Extra Crispy Every Time?
Crispy tofu is a key part of this dish and here’s how to get that great texture each time:
- Press tofu well by wrapping it in a clean towel and placing something heavy on top for 15-30 minutes. This removes moisture that prevents crispiness.
- Cut tofu into even cubes so they cook uniformly.
- Season the tofu with salt, smoked paprika, and garlic powder for flavor and a bit of color.
- Use a hot skillet and enough oil to cover the bottom to crisp each side without sticking.
- Cook on medium-high without moving too often. Let each side brown fully before flipping—about 4-5 minutes per side.
- Remove and drain tofu on paper towels if needed to keep crisp.
This method gives you tofu that’s golden and crunchy outside but tender inside. It adds a great texture contrast with the soft gnocchi and creamy sauce.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet to get the tofu crispy and to cook the sauce in one pan without sticking.
- Spatula or tongs – helps turn the tofu pieces evenly so they brown on all sides.
- Boiling pot – for cooking the gnocchi quickly and easily.
- Measuring cups and spoons – to keep everything precise, especially for the liquids and spices.
- Dish for pressing tofu – optional but helpful to remove excess moisture before cooking.
- Knife and chopping board – for preparing vegetables, garlic, and herbs.
Flavor Variations & Add-Ins
- Switch the sun-dried tomatoes with roasted red peppers or fresh cherry tomatoes for different flavor profiles.
- Add a splash of lemon juice or vinegar at the end to brighten the sauce and balance richness.
- Reward the dish with a handful of spinach or kale stirred in just before serving for extra greens.
- Use different proteins like tempeh, seitan, or chickpeas instead of tofu for variation.
Marry Me Crispy Tofu with Gnocchi
Ingredients You’ll Need:
Main Ingredients:
- 14 oz (400g) firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 1 package potato gnocchi (about 16 oz)
- 1 cup sliced mushrooms (such as cremini or button)
- 6-8 asparagus spears, trimmed and cut in half
For Cooking and Flavor:
- 1 tbsp olive oil
- 1 tbsp vegan butter or regular butter
- Salt and black pepper to taste
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional for a little heat)
- 1/2 cup diced sun-dried tomatoes (oil-packed, drained)
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut cream for dairy-free
- 1/4 cup grated Parmesan cheese or vegan Parmesan (optional)
- Fresh herbs for garnish (such as oregano or thyme)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep, plus 15 minutes of cooking time. The tofu needs some pressing before you start, but after that, the cooking comes together pretty quickly with crisp tofu and soft gnocchi ready in under half an hour.
Step-by-Step Instructions:
1. Prepare the Tofu:
Press the tofu to remove extra moisture by wrapping it in a clean towel and placing something heavy on top for 15 minutes. Once pressed, cut tofu into 1-inch cubes. Season the cubes with salt, black pepper, smoked paprika, and garlic powder.
2. Cook the Tofu:
Heat olive oil in a large skillet over medium-high heat. Add tofu cubes and let cook, turning only occasionally, until each side is golden brown and crispy (about 4-5 minutes per side). Once crispy, remove tofu from the skillet and set aside.
3. Sauté Vegetables:
In the same skillet, melt butter. Add diced onion and sauté until translucent, about 3 minutes. Then add minced garlic, sliced mushrooms, and sun-dried tomatoes. Cook until mushrooms soften and turn golden, about 5 minutes.
4. Cook Asparagus and Make Sauce:
Add asparagus halves to the skillet and sauté for 2 more minutes until tender but still crisp. Pour in vegetable broth and bring to a simmer, allowing it to reduce slightly (3-4 minutes). Stir in the cream and red pepper flakes if using. Allow the sauce to thicken gently for 2 minutes.
5. Cook the Gnocchi:
While the sauce cooks, boil the gnocchi according to package instructions—usually 2-3 minutes until they float to the top. Drain well.
6. Combine Everything:
Add the cooked gnocchi and crispy tofu back into the skillet. Toss gently to coat all pieces with the creamy sauce. Stir in Parmesan cheese if using and adjust seasoning with additional salt and pepper to your taste.
7. Serve:
Serve hot, garnished with fresh herbs like oregano or thyme and an extra grind of black pepper for a burst of flavor. Enjoy the delicious contrast of crispy tofu with soft gnocchi in a rich, creamy sauce!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu actually has a firmer, chewier texture that crisps up nicely. Just thaw it completely in the fridge or under cold running water, then press out any extra moisture before cooking.
How Can I Make This Dish Vegan?
To keep it vegan, use vegan butter and substitute the heavy cream with coconut cream or another plant-based cream. Also, swap Parmesan cheese for a vegan alternative or nutritional yeast for a cheesy flavor.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can cook the tofu and sauce separately, then combine with freshly boiled gnocchi just before serving. This helps keep the tofu crispy and the gnocchi tender.