This dish is cozy, creamy, and absolutely irresistible—just like the classic Marry Me Chicken, but with tofu! The pan-fried tofu is golden and crisp, the sauce is rich and garlicky, and the gnocchi soaks up every bit of flavor. Whether you’re cooking for your family or impressing someone special, this is one of those meals that makes people say, “Wow, I need this recipe!”
Let’s get cooking!
What You’ll Need
For the Tofu
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
For the Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 tsp red pepper flakes (optional, for spice)
- 1 cup heavy cream (or coconut cream for dairy-free)
- ½ cup vegetable broth
- ½ cup grated Parmesan (or nutritional yeast for vegan)
- 1 tsp Italian seasoning
- Salt & pepper to taste
For the Gnocchi
- 1 lb potato gnocchi
- 1 tbsp butter (or olive oil)
For Garnish
- Fresh basil, chopped
- Extra Parmesan (optional)
Pro Tips
✅ Press the tofu well! Wrap it in a clean towel and place something heavy on top for at least 15 minutes. This removes extra moisture so it gets crispier when cooked.
✅ Sear the tofu first! A crispy golden crust makes all the difference. Don’t stir too much—let it brown.
✅ Don’t overcook the gnocchi! They cook fast—about 2 minutes. As soon as they float, they’re done.
✅ Want a richer sauce? Use coconut cream instead of heavy cream for a velvety dairy-free version.
✅ Make it spicier! Add more red pepper flakes if you like a little heat.
Tools You’ll Need
- Large nonstick pan or cast-iron skillet
- Medium saucepan (for gnocchi)
- Wooden spoon
- Knife & cutting board
- Measuring cups & spoons
Substitutions & Variations
✨ Dairy-Free/Vegan: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
✨ Want Chicken Instead? Swap the tofu for pan-seared chicken breast.
✨ Use a Different Pasta: Swap gnocchi for penne or fettuccine.
Make Ahead Tips
- You can press and cube the tofu in advance and store it in an airtight container in the fridge for up to 2 days.
- The sauce can be made ahead and kept in the fridge for up to 3 days. Just reheat and add gnocchi before serving.
How to Make It
1. Prep the Tofu
Cut the pressed tofu into cubes and toss with cornstarch, salt, pepper, and garlic powder.
2. Pan-Fry the Tofu
Heat olive oil in a large pan over medium heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy. Then, set aside.
3. Make the Sauce
In the same pan, melt butter and sauté garlic for 30 seconds. Add sun-dried tomatoes and red pepper flakes. Stir for another minute.
4. Add the Cream & Cheese
Pour in the heavy cream and vegetable broth, then stir in the Parmesan and Italian seasoning. Let it simmer for 2 minutes until thickened.
5. Cook the Gnocchi
Boil gnocchi in salted water until they float (about 2 minutes), then drain. Sauté in butter for a minute.
6. Combine & Serve
Add tofu and gnocchi to the sauce. Stir gently to coat everything. Top with fresh basil and extra Parmesan.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of broth or cream to loosen the sauce.
Final Thoughts
This dish is so good—creamy, flavorful, and comforting. Give it a try, and let me know how it turns out! Did you make any fun variations? Drop a comment below—I’d love to hear! ❤️