cauliflower gnocchi is still going strong, so why not give it a fun and healthy twist with vegan alfredo!! oh and this one is made with tofu, what?! let me know what you think about Vegan Tofu Alfredo Cauliflower Gnocchi!
oh my gosh, it’s friday!!! i’ve been waiting for the weekend all week long and usually i’m not like. over the years i try to live more and more in the moment.
we’re going to the beach tomorrow, so that may have something to do with my excitement for the weekend to roll around. my hubs is done with a test today, so what better way to celebrate?
this happened to be Alex’s pre test dinner the night before and just to let y’all know, he claimed he was no longer a fan of cauliflower gnocchi a couple of months ago. i was like, WHAT?!
i knew that i had to pull out all the stops for this sauce then because a sauce makes or breaks a dish. luckily, he is team cauliflower gnocchi again thanks to the sauce if you saw my stories on IG.
the good news is that if you’re not a fan either, you can easy sub with pasta, rice, quinoa or farro!
it’s not very often that i use tofu as the base of a sauce but i think it’s a great alternative to cashews.
also, there’s some protein in this sauce, which is super cool and we had a bit leftover that we dipped our pita chips into. it was so yum!
what all do you need for this?
- Trader Joe’s cauliflower gnocchi (i used one bag but there’s plenty of sauce for two)
- cherry tomatoes
- almond milk or plain dairy free milk
- 10 ounces extra firm tofu
- dijon mustard
- coconut or liquid aminos
- vegan greek yogurt- i used kite hill
- minced garlic
- nutritional yeast
- sea salt and pepper to taste
some fresh basil and red pepper flakes if you like a little spicy kick are the perfect additions. the dish feels super indulgent but it’s so healthy. that’s the best- when you create a dish that is rich yet wholesome.
the blistered tomatoes were really easy to make on the stove top, i just sautéed them in avocado oil. they’re so incredibly sweet and compliment the flavors well.
you can add any veggies or greens you want, this recipe is versatile and will work with anything.
the sauce is beyond easy to make in a blender or food processor, but you will need one of them.
literal silky smooth perfection and it’s not grainy at all thanks to the vegan greek yogurt. if you can’t get ahold of vegan greek yogurt, choose another dairy free one that’s plain, unsweetened and preferably really creamy.
it’s definitely a necessary component for the sauce but you could also get away with vegan cream cheese or sour cream!
i love to share other blogger’s amazing creations, so here’s a couple of other awesome vegan cauliflower gnocchi dishes!
also, my favorite way to cook the gnocchi so it’s not gummy but rather crispy on the outside and soft on the inside is to bake it!
400 degrees, some avocado oil and seasonings create the best cauliflower gnocchi every single time. you can omit the oil though, it’s not necessary. also 28-30 minutes does the trick!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
i’m trying my best to use Pinterest more and more, so definitely check out my page to see what i’m pinning. super into vegan home decor and fashion lately.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Tofu Alfredo Cauliflower GnocchiCourse: 30 Minutes, Lunch & DinnerDifficulty: Easy
- 2 cups cherry tomatoes
2 tbsp avocado oil
- 1-2 bags Trader Joe’s cauliflower gnocchi
- tofu alfredo sauce
10 ounces extra firm tofu
3/4 cup plain unsweetened almond milk
1/2 tbsp dijon mustard
1/4 cup vegan greek yogurt-see post for brand used
1 tbsp coconut or liquid aminos
1 tsp finely minced garlic
1/4 tsp sea salt or to taste
3 tbsp nutritional yeast
- cook the gnocchi on a parchment lined baking tray at 400 degrees for 28-30 minutes.
- cook the cherry tomatoes in avocado oil on medium heat with the lid on the pan for 5-6 minutes until they blister and stir periodically.
- add all the tofu Alfredo sauce ingredients to a food processor and blend until smooth. mix with the gnocchi and tomatoes and enjoy!!