Gnocchi Gratin with Mushrooms and Tofu

For the tofu :

Cut the tofu block into medium-sized cubes and the let mariner 20 minutes at room temperature or 24 hours in the refrigerator.

Heat oil in a non-stick skillet. Drain the tofu (conserver the marinade). L'Coat starch and Cook over medium heat for 8–12 minutes or until the pieces are well browned, making sure to flip them halfway through cooking. Add then the rest the marinade to tofu and coat well without too much Stir for avoid enlever effet crispy. Set aside.

For the béchamel :

Melt the butter over medium heat in a saucepan, add garlic and poursuivre the Cooking for 1 minutes.

Sprinkle the flour and whiskter for 1 to 2 minutes over medium heat.

Add the milk, the zeste lemon and the salted herbs and continuer whiskter. Bring to a boil over medium heat-high in whisktant still until the sauce devienne thick. Remove the saucepan heat and add the white wine, the Parmesan and the pepper. Well Stir. Ajuster the assaisonnements to the besoin.

For the dish:

In a other skillet styleone potovenproof, sauté over medium heat the French shallot 1 minutes with the butter and add the mushrooms. Poursuivre the Cooking until the mushrooms aient perdu water. Add 3 sprigs of thyme and 2-3 feuilles sauge choppedes.

Add the gnocchi and the sauce and coat well. Add the tofu par-dessus.

Add the cheese and Bake at 350 °F for about 5 minutes and finir tobroilfor 2–3 minutes in surveillant.

To serve, top with thyme and sauge.

Season with pepper.