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Marry Me Tofu Recipe

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4.2 from 11 reviews

A creamy, flavorful vegan Marry Me Tofu dish featuring crispy pan-fried tofu in a rich sun-dried tomato and cashew cream sauce, enhanced with garlic, herbs, and spinach. Perfect served over rice, pasta, or with crusty bread for a comforting plant-based meal.

Ingredients

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

Sauce

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

Instructions

  1. Pan Fry the Tofu: Remove the super-firm tofu from the package and pat dry thoroughly with paper towels. Slice it into small triangles or your preferred shape to ensure even cooking and crispiness.
  2. Prepare the Coating: In a small bowl, mix together cornstarch, nutritional yeast, salt, and pepper until well combined. This mixture will give the tofu a crispy golden crust when fried.
  3. Heat the Oil: Place a large non-stick or cast iron skillet over medium-high heat and add the avocado oil. Allow it to heat until shimmering but not smoking.
  4. Coat and Fry the Tofu: Dunk each tofu piece into the cornstarch mixture, coating thoroughly. Carefully place them in the hot skillet. Pan fry for about 4 minutes on one side until crisp and golden, then gently flip and cook the other side until equally golden and crispy.
  5. Remove Tofu and Cool: Transfer the fried tofu to a plate. Reduce the pan heat to low-medium and, if excessive cornstarch residue remains, wipe the pan clean to prepare for the sauce.
  6. Cook Garlic: In the same skillet, over low-medium heat, add minced garlic and cook for 1-2 minutes, stirring frequently until fragrant. If the pan is dry, add an additional tablespoon of oil before the garlic.
  7. Add Aromatics: Stir in chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to combine flavors evenly.
  8. Simmer the Sauce: Add vegetable broth, tomato paste, cashew cream, and baby spinach to the skillet. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes until the sauce is warm and spinach is wilted. Adjust seasoning to taste.
  9. Finish the Sauce: Remove the skillet from heat. Stir in the fresh chopped basil and vegan Parmesan if using, which adds a savory depth to the sauce.
  10. Combine Tofu and Sauce: Place the fried tofu back into the pan and gently flip each piece to coat thoroughly with the creamy sauce.
  11. Serve: Serve the Marry Me Tofu immediately, accompanied by cooked rice, pasta, or fresh crusty bread for a satisfying meal.

Notes

  • Pressing the tofu well ensures it crisps up better and removes excess moisture.
  • Cashew cream can be substituted with other vegan creams or blended soaked cashews for a similar creamy texture.
  • Use avocado oil or another high smoke point oil to ensure tofu crisps without burning.
  • Adjust chili flakes to your preferred heat level.
  • Serve over grains or pasta or with bread for a complete meal.

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