The Best Vegan Gnocchi with Creamy Pesto and Crispy Tofu

0 Preheat the oven to 425 degrees(F).
1 If using extra firm tofu, make sure to drain and press before prepping, super firm does not need that. Slice the tofu into 3-4 slices. 
2 Gather 3 separate medium sized bowls. In the first bowl add the bread crumbs, garlic powder and 1/4 tsp. of salt. In the second bowl add the flour, remaining 1/4 tsp. of salt and black pepper. In the third bowl add the milk. 
3 Take one slice of tofu, coat it in the flour mixture, then coat in milk, then flour, then milk, then bread crumbs. Coating completely. Place on a baking sheet lined with parchment paper or non-stick spray. Repeat with the rest of the tofu. 
4 Bake for 15 minutes, flip and bake another 15 minutes or until the tofu is golden brown and crunchy on the outside, firm inside. 
5 While the tofu bakes, make the pesto. Add the toasted nuts to a food processor, then the vegan Parmesan, basil and garlic. Pulse a few times to start chopping it. 
6 While the food processor is running, pour in the olive oil and then the cream. Run until the mixture is smooth. 
7 Add a pinch of salt and pepper and the lemon juice. Pulse a few times, and then taste and adjust seasonings. Set aside. 
8 Cook the gnocchi according to package directions. I usually boil mine for 2-3 minutes. Drain.
9 Add back to the pot you cooked it in, pour the pesto into the pot with the gnocchi and heat on medium for 2-3 minutes. 
10 Once the tofu is done, serve some tofu with the pesto gnocchi over top of it!