Press the tofu for 1-2 hours to remove excess moisture, then cut into 1-inch cubes. While the tofu presses, mince the garlic cloves and chop the sun-dried tomatoes into 1/2-inch strips; set aside. In a small bowl, combine the arrowroot starch, salt, and pepper, then toss the pressed tofu cubes in this mixture until evenly coated. This coating will create the crispy exterior we're after.

Heat 1 tablespoon of vegan butter in a large skillet over medium-high heat. Once shimmering, carefully add the starch-coated tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy, working in batches if needed. Remove the crisped tofu to a plate and set aside. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of vegan butter with the minced garlic, stirring constantly for about 1 minute until fragrant and light golden. I find that getting the garlic perfectly toasted adds so much depth to the sauce without overpowering it.

To the garlic and butter in the skillet, add the vegetable broth, white wine, oat milk, and flour, stirring continuously to prevent lumps and ensure a smooth base. Add the tomato paste, vegan cheese, nutritional yeast, parsley, and chili flakes, whisking everything together until fully combined. Bring the mixture to a gentle simmer over medium heat and cook uncovered for 2-3 minutes, stirring occasionally. The flour will help thicken the sauce and give it a silky body. Stir in the chopped sun-dried tomatoes from Step 1 and simmer covered for 5 minutes to allow the tomatoes to soften and their flavors to meld into the sauce.

While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the vegan gnocchi and cook for 3-4 minutes until they float to the surface and are tender. Reserve 1/2 cup of the starchy pasta water before draining the gnocchi, as this will help adjust the sauce consistency and add body to the final dish.

Add the crispy tofu from Step 2 back into the sauce along with the cooked gnocchi from Step 4. Gently fold everything together, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency—it should coat the gnocchi and tofu beautifully without being too thick or too thin. Stir in the lemon zest for brightness. Divide into serving bowls and top with freshly torn basil added just before serving; I always tear basil by hand rather than cutting it because a knife can bruise the leaves and diminish their delicate aroma.