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Marry Me Tofu Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/marry-me-tofu-recipe/