Marry Me Tofu Recipe

Introduction

Marry Me Tofu is a flavorful vegan dish featuring crispy tofu in a creamy, garlicky sun-dried tomato sauce. It’s comforting, rich, and perfect for a satisfying plant-based meal that feels indulgent yet wholesome.

Ingredients

• 16 ounce super firm tofu (or extra-firm, 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)
• 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)
• 2 cups baby spinach (sliced or chopped)
• 4-5 fresh basil leaves (chopped)
• 1/2 cup vegan parmesan (optional)

Instructions

1. Step 1: Remove super-firm tofu from the package and pat dry with paper towels. Slice into small triangles or your preferred shape.
2. Step 2: In a small bowl, combine cornstarch, nutritional yeast, salt, and pepper. Stir well to mix.
3. Step 3: Heat avocado oil in a large non-stick or cast iron skillet over medium-high heat.
4. Step 4: Coat tofu pieces evenly in the cornstarch mixture, then carefully place them in the hot pan.
5. Step 5: Fry tofu for about 4 minutes on one side until crispy and golden. Flip gently and cook the other side until equally crispy.
6. Step 6: Remove tofu from the pan and set aside. Lower heat to medium-low and wipe out excess cornstarch if needed.
7. Step 7: In the same skillet, add garlic and cook for 1–2 minutes, stirring frequently until fragrant. Add more oil if the pan is dry.
8. Step 8: Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to release flavors.
9. Step 9: Add vegetable broth, tomato paste, cashew cream, and spinach. Stir well and bring to a gentle simmer over medium heat.
10. Step 10: Cook for about 5 minutes until sauce is warm and spinach has wilted. Adjust salt, pepper, or chili flakes to taste.
11. Step 11: Remove from heat and stir in fresh basil and vegan parmesan if using. Return tofu to the skillet and gently turn to coat with sauce.
12. Step 12: Serve immediately over rice, pasta, or with crusty bread for a complete meal.

Tips & Variations

• Press your tofu for at least 30 minutes beforehand to remove excess moisture and achieve maximum crispiness.
• Swap avocado oil with olive oil or sunflower oil if preferred, but choose oils with a high smoke point for frying.
• Add a splash of lemon juice or nutritional yeast to the sauce for extra brightness and depth.
• Include mushrooms or roasted red peppers for extra texture and flavor variation.
• If you don’t have cashew cream, blend soaked cashews with water until smooth or use store-bought vegan cream alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat in a skillet or microwave until warmed through. The tofu may soften slightly after refrigeration but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of super-firm?

Super-firm tofu works best as it holds its shape and crisps nicely. Regular or firm tofu tends to be softer and may fall apart when frying, but pressing it thoroughly can help improve the texture.

What can I substitute for cashew cream?

If you don’t have cashew cream, you can use other vegan cream alternatives such as coconut cream (for a slight coconut flavor) or store-bought plant-based cream. Blended silken tofu with lemon juice or nutritional yeast also works in a pinch.

Marry Me Tofu Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

Marry Me Tofu is a flavorful vegan dish featuring crispy pan-fried super-firm tofu pieces coated in a savory, creamy sun-dried tomato and cashew cream sauce, infused with garlic, herbs, and baby spinach. Perfect served over rice, pasta, or with crusty bread, this recipe is a delicious and satisfying plant-based meal.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Vegan, American Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu and Coating

• 16 ounce super firm tofu (or extra-firm, 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)

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)
• 2 cups baby spinach (sliced or chopped)
• 4–5 fresh basil leaves (chopped)
• 1/2 cup Vegan Parmesan (optional)

Instructions

1. Prepare and Slice Tofu: Remove the super-firm tofu from its package (not packed in water), pat it dry thoroughly with paper towels, then slice into small triangles or your preferred shape.
2. Mix Coating: In a small bowl, combine the cornstarch, nutritional yeast, salt, and ground black pepper; mix well.
3. Heat Oil: In a large non-stick or cast iron skillet, heat 3 tablespoons of avocado oil over medium-high heat.
4. Coat and Fry Tofu: Dunk each tofu piece into the cornstarch mixture, coating completely. Carefully place the coated tofu pieces in the hot skillet and pan fry for about 4 minutes on one side until crispy and golden brown. Use a spatula or fork to loosen and flip to cook the other side until equally crisp.
5. Remove Tofu: Transfer the fried tofu to a plate and reduce the skillet heat to low-medium. If excess cornstarch remains in the pan, carefully wipe it out.
6. Sauté Garlic: In the same skillet, add the minced garlic and cook for 1-2 minutes over low-medium heat, stirring frequently until fragrant. Add an additional tablespoon of oil if necessary.
7. Add Flavorings: Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and ground black pepper. Cook for 1 minute to release flavors.
8. Create Sauce Base: Pour in the vegetable broth, add tomato paste and cashew cream, then stir well to combine.
9. Cook Sauce and Spinach: Add the sliced baby spinach, stir, and bring to a gentle simmer over medium heat. Cook for about 5 minutes until sauce is warm and spinach is wilted. Taste and adjust seasoning as needed.
10. Finish Sauce and Combine: Remove from heat, stir in fresh chopped basil and vegan parmesan if using. Gently place fried tofu pieces into the sauce, flipping them to coat thoroughly.
11. Serve: Serve immediately with rice, cooked pasta, or fresh crusty bread for a complete meal.

Notes

• Press tofu well to remove excess moisture for crispier results.
• Cashew cream can be made by blending soaked cashews with water until smooth as a vegan cream substitute.
• Use avocado oil or another oil with a high smoke point for frying to prevent burning.
• Adjust red chili flakes to taste depending on preferred spice level.
• Vegan parmesan is optional but adds a nice cheesy depth to the sauce.

Keywords: Marry Me Tofu, vegan tofu recipe, pan-fried tofu, creamy sun-dried tomato sauce, vegan main dish, plant-based dinner