Press the extra-firm tofu for about 15-20 minutes to remove excess moisture. Cut into cubes and coat with arrowroot starch or cornstarch. Season with salt and pepper.

In a skillet, heat 2 tablespoons of vegan butter over medium-high heat. Add the coated tofu cubes in a single layer and cook for about 8-10 minutes until golden brown and crispy.

In a medium pot, melt another tablespoon of vegan butter over medium heat. Add chopped sun-dried tomatoes and sauté for 3-4 minutes. Pour in white wine or apple cider vinegar to deglaze the pot, followed by vegetable broth. Bring to a simmer.

Stir in the plant-based cream and freshly chopped herbs. Cook for an additional 4-5 minutes, stirring occasionally until the sauce thickens slightly. Adjust seasoning with salt and pepper.

Prepare the gnocchi according to package instructions. Once cooked, drain and add the gnocchi to the pot of sauce along with the crispy tofu. Toss gently to coat.

Serve the dish garnished with freshly cracked black pepper and extra herbs as desired.