1. Preheat oven to 200°C (400 °F).
2. In a bowl, mix tofu cubes and cornstarch, covering each cube well. Place tofu on one half of a parchment paper or silicone baking sheet and bake for about 25 minutes, turning the cubes halfway through.
3. In another bowl, mix gnocchi, olive oil, oregano, and salt and pepper. When it is time to turn tofu (after about 12–13 minutes), add gnocchi to the other half of the baking sheet. Continue cooking tofu with gnocchi.
4. Finish on broil (1 minute), if desired. Remove from oven and set aside.
5. In a large saucepan set over medium heat, heat butter for 1 minute. Add onion and cook for 1–2 minutes or until translucent.
6. Sprinkle onions with flour and whisk. Cook for 1 minute, whisking constantly. Add milk and bring to a boil, whisking continuously until mixture has thickened (to form the bechamel sauce). Remove from heat.
7. Add goat cheese, salt and pepper to bechamel sauce and whisk until cheese has melted and sauce is smooth.
8. Add tofu cubes and gnocchi, sundried tomatoes, cherry tomatoes, spinach and basil to goat cheese bechamel. Mix well and serve.

This recipe is available at montougo.ca.

Chef’s secret :

Keeps in the refrigerator for 3 or 4 days. Do not freeze.