Marry Me Tofu

The aroma of sizzling garlic fills the kitchen as I prepare to serve Marry Me Tofu, a dish that never fails to impress. Ready in just 30 minutes, this recipe brings together the delightful textures of crispy tofu and a creamy sauce, creating a satisfying meal that leaves everyone craving more.

This delicious dish is perfect for busy weeknights or special occasions when you want to treat yourself or your loved ones. You can make the sauce ahead of time and store it in the fridge for up to three days, making it an ideal choice for meal prep.

Why You’ll Love This Recipe

• The crispy tofu provides a satisfying crunch that contrasts beautifully with the creamy sauce.
• It comes together in just 30 minutes for a quick weeknight dinner.
• Versatile enough to be served over pasta, rice, or greens.
• Packed with flavor from garlic, sun-dried tomatoes, and fresh herbs.

What You’ll Need

Gather your ingredients to create this flavorful dish.

For the Tofu

• 16 ounce super firm tofu, pressed well
• 4 tablespoons cornstarch
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons avocado oil, or other high-heat safe oil

For the Sauce

• 5 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon red chili flakes
• 1 teaspoon salt, more or less to taste
• 1/4 teaspoon ground black pepper
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup Cashew Cream, or other vegan cream (see Notes)

For Serving

• 2 cups baby spinach, sliced or chopped
• 4-5 fresh basil leaves, chopped
• 1/2 cup Vegan Parmesan, optional

Use firm tofu for best results.

Substitutions & Swaps

• Use regular firm tofu if necessary.
• Replace nutritional yeast with grated vegan cheese.
• Swap sun-dried tomatoes for roasted red peppers.
• Use coconut cream for a different flavor.

How to Make It

Let’s get cooking!

Pan fry the tofu

Cube the pressed tofu and coat with cornstarch, nutritional yeast, salt, and black pepper. Heat the avocado oil in a large skillet over medium-high heat, then add the tofu. Cook until golden brown and crispy, about 3-4 minutes per side. Transfer the tofu to a plate and set aside.

Prepare the sauce

In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the sun-dried tomatoes, oregano, red chili flakes, salt, and pepper, stirring to combine. Pour in the vegetable broth and stir in the tomato paste, bringing the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.

Add the cream and greens

Stir in the cashew cream and reduce the heat to low. Add the baby spinach and fresh basil, cooking until the spinach wilts. Check the seasoning and adjust if needed. Finally, gentle fold in the crispy tofu, ensuring it gets coated with the delicious sauce.

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No; tofu texture changes upon freezing.
Reheat: Use a skillet on medium heat for 5-7 minutes.

Tips for Best Results

• Make sure to press the tofu well for a firmer texture.
• Adjust the spice level by adding more or fewer red chili flakes.
• Use fresh basil for a brighter flavor in the sauce.

Serving Suggestions

• Serve over quinoa or pasta for a complete meal.
• Pair with a light salad for a refreshing contrast.
• Enjoy with crusty bread to soak up all the delicious sauce.