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5 from 1 vote

The Best Vegan Gnocchi with Creamy Pesto and Crispy Tofu

Creamy, bright and delicious pesto gnocchi served over crunchy baked tofu.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Servings: 4
Author: Lauren Boehme

Ingredients

Crispy Tofu

  • 1 Block(15oz) Extra firm or super firm tofu
  • 1/2 Cup Plain bread crumbs, vegan
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Salt, divided
  • 1/2 Cup All purpose flour
  • Pinch of Black pepper
  • 1/2 Cup Non-dairy milk, unsweetened I used oat milk

Creamy Pesto Gnocchi

  • 1/3 Cup Walnuts or pine nuts, toasted
  • 2/3 Cup Vegan Parmesan, I used Follow Your Heart
  • 2 Bunches Basil leaves, about 4 cups
  • 3 Cloves Garlic
  • 1/3 Cup Olive oil
  • 3/4 Cup Vegan heavy cream, I used Silk whipping cream
  • 1/2-1 teaspoon Lemon juice
  • Salt and Pepper to taste
  • 1 Pound(16oz.) Gnocchi, vegan I used Gia Russa brand

Instructions

  • Preheat the oven to 425 degrees(F).
  • If using extra firm tofu, make sure to drain and press before prepping, super firm does not need that. Slice the tofu into 3-4 slices.
  • Gather 3 separate medium sized bowls. In the first bowl add the bread crumbs, garlic powder and 1/4 tsp. of salt. In the second bowl add the flour, remaining 1/4 tsp. of salt and black pepper. In the third bowl add the milk.
  • Take one slice of tofu, coat it in the flour mixture, then coat in milk, then flour, then milk, then bread crumbs. Coating completely. Place on a baking sheet lined with parchment paper or non-stick spray. Repeat with the rest of the tofu.
  • Bake for 15 minutes, flip and bake another 15 minutes or until the tofu is golden brown and crunchy on the outside, firm inside.
  • While the tofu bakes, make the pesto. Add the toasted nuts to a food processor, then the vegan Parmesan, basil and garlic. Pulse a few times to start chopping it.
  • While the food processor is running, pour in the olive oil and then the cream. Run until the mixture is smooth.
  • Add a pinch of salt and pepper and the lemon juice. Pulse a few times, and then taste and adjust seasonings. Set aside.
  • Cook the gnocchi according to package directions. I usually boil mine for 2-3 minutes. Drain.
  • Add back to the pot you cooked it in, pour the pesto into the pot with the gnocchi and heat on medium for 2-3 minutes.
  • Once the tofu is done, serve some tofu with the pesto gnocchi over top of it!

Video