Description
A romantic vegan dish featuring crispy golden tofu in a creamy coconut sauce with sun-dried tomatoes and nutritional yeast, served over pillowy gnocchi.
Ingredients
Scale
- 14 oz (400 g) firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup (about 80 g) sun-dried tomatoes (oil-packed, drained and chopped)
- 1 cup (240 ml) full-fat coconut milk (or light coconut milk)
- 3 tbsp nutritional yeast
- 1 tsp sea salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1 lb (450 g) store-bought gnocchi
- 1/4 cup fresh basil leaves, torn (for garnish)
Instructions
- Press the tofu to remove excess moisture (20–30 minutes) and cut into 1-inch cubes.
- Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30-45 seconds).
- Add tofu cubes and cook, turning occasionally, until crisp and browned on all sides (about 8-10 minutes).
- Stir in the chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in the coconut milk and whisk in the nutritional yeast, salt, and black pepper until smooth.
- Reduce heat and simmer until the sauce thickens slightly (4-6 minutes). Stir in spinach if using.
- Meanwhile, cook gnocchi according to package instructions; drain and add to sauce. Toss gently to coat (1-2 minutes).
- Serve hot, garnished with torn fresh basil.
Notes
Press tofu well for a crisp texture; adjust seasonings as needed for personal preference.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg