Ingredients
Scale
- 16 oz firm tofu, drained and pressed
- 1 cup sun-dried tomatoes, chopped
- 1 cup coconut cream or vegan cream cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 package gnocchi
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Sauté the garlic until fragrant, about 1 minute.
- Add the sun-dried tomatoes and Italian seasoning, stirring for another minute.
- Pour in the coconut cream or vegan cream cheese, mixing until warm and creamy.
- Season with salt and pepper to taste, adjusting as needed.
- Cube the tofu and gently fold it into the sauce until well coated.
- Prepare the gnocchi according to package instructions, then drain.
- Toss the gnocchi with the tofu and sauce mixture, ensuring everything is well blended.
- Serve hot and garnish with fresh basil.
Notes
Press the tofu thoroughly to remove excess moisture for the best texture. Use full-fat coconut cream for a richer sauce. Chop your sun-dried tomatoes into small pieces for even flavor distribution.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan