Begin by pressing firm or extra-firm tofu to remove excess moisture. Cut the tofu into bite-sized cubes and heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the tofu cubes. Cook them for about 10 minutes, turning occasionally until they are golden brown and crispy on all sides.

While the tofu is frying, bring a pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically 2-3 minutes or until they float to the surface. Once cooked, drain the gnocchi and set it aside.

In the same skillet used for the tofu, add 2 minced garlic cloves and 1/3 cup of chopped sun-dried tomatoes. Sauté these for about 2 minutes until the garlic is fragrant and golden. If using, toss in a handful of fresh spinach or kale, and cook until wilted, about 1-2 minutes, before reducing the heat to medium.

Pour in 1 cup of vegan cream or your preferred sauce base into the skillet, stirring well to combine. Allow this mixture to simmer for about 3-5 minutes, letting the flavors meld together and the sauce thicken slightly.

Gently add the drained gnocchi to the creamy sauce, using a spatula to coat it thoroughly. Cook everything together for an additional 2-3 minutes over low heat, ensuring the dish is heated through and all components are perfectly blended.

Once everything is warmed through and well-combined, carefully transfer the Marry Tofu to serving plates. For a final touch, sprinkle nutritional yeast liberally on top. Serve warm.