Description
Marry Me Tofu is a delightful plant-based twist on the classic ‘Marry Me Chicken,’ featuring crispy golden tofu simmered in a creamy, sun-dried tomato sauce. This easy vegan main course is rich, savory, and satisfying, perfect for weeknights or impressing guests.
Ingredients
Units
Scale
For the Tofu
- 1 (14-ounce) block firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup unsweetened non-dairy cream (such as cashew or soy creamer)
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon nutritional yeast
- Salt and black pepper, to taste
For Garnish
- Fresh basil, chopped
- Vegan parmesan cheese (optional)
Instructions
- Prep and Press Tofu: Remove tofu from packaging, wrap in a clean towel, and press under a heavy object for 15-20 minutes to remove excess moisture. Then cut into 1-inch cubes.
- Coat Tofu: In a bowl, toss tofu cubes with cornstarch, salt, and pepper until evenly coated. This helps create a crispy exterior when cooked.
- Brown the Tofu: Heat olive oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook, turning occasionally, for 7-8 minutes until golden on all sides. Remove tofu and set aside.
- Make the Sauce Base: In the same skillet, add olive oil and minced garlic. Sauté for about 1 minute until fragrant, then add crushed red pepper flakes and chopped sun-dried tomatoes. Cook another 2 minutes.
- Simmer Sauce: Stir in non-dairy cream, vegetable broth, oregano, basil, and nutritional yeast. Bring to a gentle simmer and cook for 4-5 minutes, letting the flavors meld. Season with salt and pepper.
- Add Tofu to Sauce: Gently return the crispy tofu to the pan and coat with the sauce. Simmer for another 2-3 minutes to heat through and allow the tofu to absorb some flavor.
- Finish and Serve: Remove skillet from heat. Garnish with fresh basil and vegan parmesan if desired. Serve hot over pasta, rice, or with crusty bread.
Notes
- For the crispiest tofu, make sure to press out as much water as possible before cooking.
- If you prefer a thicker sauce, simmer a bit longer or add an extra tablespoon of nutritional yeast.
- Feel free to adjust seasoning and herbs according to taste.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
- This recipe can be made gluten-free by using certified gluten-free cornstarch and broth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 270
- Sugar: 4g
- Sodium: 660mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
