Press the firm tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes. Toss with cornstarch, salt, and pepper.

Heat a non-stick skillet over medium-high heat, add vegan butter, and sauté the tofu for 8-10 minutes until golden brown and crispy.

In a medium saucepan, melt a tablespoon of vegan butter over medium heat. Add minced garlic and sun-dried tomatoes, sauté for 2-3 minutes until fragrant.

Deglaze with white wine or apple cider vinegar mix, scrape bits off the bottom, allow to simmer for 5 minutes, then stir in fresh herbs and onion powder.

Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions, then drain.

Stir cooked gnocchi into the saucepan with the creamy sauce, adding pasta water if too thick, and cook for another 2-3 minutes.

Carefully fold in crispy tofu, heating together for 2 minutes. Serve hot, garnished with extra herbs if desired.