I love bright flavors and fresh herbs in spring! So I made you all the best vegan gnocchi with creamy pesto, served over crispy baked tofu. The combination of the creamy pesto, pillowy gnocchi and crunchy tofu cutlets is truly magical. The tofu breading is a super easy process and you bake that while preparing the the rest. The fresh homemade pesto is to die for. All made in just a few minutes in a food processor. I like to use premade gnocchi, making this recipe take only about 30 minutes. However, if you want to make your own gnocchi, here is my recipe for that: Vegan Gnocchi.
What You Need For This Vegan Spring Meal:
- Tofu: Extra firm or super firm.
- Bread Crumbs, Flour and Non-dairy Milk: For breading the tofu.
- Walnuts or Pinenuts: I usually use walnuts, they are generally cheaper than pinenuts.
- Vegan Parmesan: I used Follow Your Heart brand.
- Garlic Cloves and Fresh Lemon Juice: These flavor the pesto.
- Vegan Cream and Olive Oil: I used Silk brand whipping cream.
- Gnocchi: Store bought or homemade.
Gnocchi is one of my favorite things on the planet. The fluffy potato perfection is one of the greatest vessels for all sauce. However, this creamy pesto really makes this the best vegan gnocchi ever! The soft gnocchi, the creamy herby sauce, over the crunchy tofu is amazing. The contrast of texture and flavor will make everyone think you are a gourmet chef even though it is one of the easiest meals ever. Spring is the best time to use all the fresh herbs and this recipe uses two whole bunches of fresh basil!
Why Should You Make This Springtime Plant-based Meal?
- The whole thing takes about 30-40 minutes.
- Many of the ingredients you may have on hand in your pantry.
- This whole meal cost me a few dollars per serving.
- It is bright and so darn delicious.
- Full of protein and so many good nutrients.
The Best Vegan Gnocchi with Creamy Pesto and Crispy Tofu
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!
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