Ingredients
Scale
- 14 oz firm tofu (pressed and cubed)
- 1 lb store-bought gnocchi
- 1 cup coconut cream (or full-fat coconut milk)
- 1/2 cup vegetable broth
- 1–2 tbsp soy sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups fresh spinach
- Fresh herbs for garnish (basil, parsley, or chives)
- Salt and pepper, to taste
Instructions
- Press the tofu to remove excess moisture, then cut into cubes.
- In a pan, heat olive oil over medium-high heat and fry the tofu cubes until crispy on all sides (about 3–5 minutes per side). Remove the tofu and set aside.
- In the same pan, add minced garlic and sauté until fragrant (30–45 seconds).
- Add vegetable broth and coconut cream, stirring to combine; simmer for 2–3 minutes to thicken slightly.
- Cook gnocchi according to package directions, then drain and add to the sauce.
- Mix in the crispy tofu and spinach until the spinach wilts.
- Season with soy sauce, salt, and pepper; taste and adjust.
- Serve hot, garnished with fresh herbs.
Notes
Press tofu thoroughly and dry pieces before frying for the best crispiness. Use full-fat coconut cream for a genuinely creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: tofu, gnocchi, vegan dinner, quick meal, comfort food