Marry Me Tofu with Sun-Dried Tomato and Spinach Cream Sauce Recipe

If you’re craving a dish that feels like a warm hug on a plate and bursts with vibrant, comforting flavors, then you absolutely must try this Marry Me Tofu with Sun-Dried Tomato and Spinach Cream Sauce Recipe. It brings together crispy, golden tofu coated in a luscious, creamy sauce studded with sun-dried tomatoes, fresh spinach, and an herbaceous kiss of basil. This recipe is perfect for anyone looking to impress with a plant-based meal that’s both indulgent and nourishing, all while keeping things delightfully simple in the kitchen.

Ingredients You’ll Need

Simple yet essential, each ingredient in this recipe plays a starring role in building layers of flavor, texture, and color that make this dish truly unforgettable. From the hearty tofu to the creamy cashew base, every element shines through beautifully.

• Super firm tofu (16 ounces): The perfect canvas for crispy edges and a tender bite, crucial for absorbing the creamy sauce.
• Cornstarch (4 tablespoons): Gives the tofu that irresistible golden crispiness when pan-fried.
• Nutritional yeast (2 tablespoons): Adds a subtle cheesy, nutty depth to the tofu coating.
• Salt and ground black pepper (1/2 teaspoon each): Simple seasonings to enhance and balance flavors.
• Avocado oil (3 tablespoons): A high-heat oil that helps the tofu get beautifully crispy without burning.
• Garlic (5 cloves, minced): Infuses the sauce with that aromatic, savory punch we all love.
• Sun-dried tomatoes (1/2 cup, chopped): Bring chewy bursts of tangy sweetness, elevating every bite.
• Oregano (1/2 teaspoon): Adds an earthy herbaceous note that pairs deliciously with tomatoes.
• Red chili flakes (1/2 teaspoon): Just enough heat to awaken your taste buds without overpowering the dish.
• Salt and ground black pepper (for sauce): Adjust to taste for perfect seasoning.
• Vegetable broth (1 cup): Provides a flavorful liquid base for the cream sauce to simmer in.
• Tomato paste (1 tablespoon): Intensifies the tomato flavor, bringing richness and depth.
• Cashew cream (1 cup): The silky, luxurious heart of the sauce, creating incredible creaminess.
• Baby spinach (2 cups, chopped): Adds freshness, vibrant color, and a mild earthiness.
• Fresh basil leaves (4-5, chopped): Brightens the dish with sweet, refreshing herbal notes.
• Vegan Parmesan (1/2 cup, optional): A final cheesy flourish that adds richness without dairy.

How to Make Marry Me Tofu with Sun-Dried Tomato and Spinach Cream Sauce Recipe

Step 1: Prepare and Pan Fry the Tofu

Begin by removing your super-firm tofu from its package—it should not be the kind packed in water, so you’ll want the sturdier option. Pat it extra dry with paper towels to help it crisp up perfectly. Then, slice it into small triangles or any shape you love. In a small bowl, combine cornstarch, nutritional yeast, salt, and pepper. This mix will give the tofu a crispy, flavorful crust. Heat your oil in a sturdy skillet over medium-high heat, then dunk each tofu piece into the cornstarch mixture, coating fully before carefully placing them in the oil. Cook about 4 minutes each side, until golden, crispy, and slightly crunchy on the outside. Set them aside once done.

Step 2: Make the Sun-Dried Tomato and Spinach Cream Sauce

Lower the heat to medium-low in the same pan—you’ll want to keep some flavorful oil left. Toss in the minced garlic and cook it gently until fragrant, about 1 to 2 minutes. Next, stir in your chopped sun-dried tomatoes, oregano, and red chili flakes alongside a pinch of salt and pepper. Let those mingle for a minute to unlock their flavors. Pour in the vegetable broth, tomato paste, and creamy cashew cream, then add the baby spinach. Stir well and bring the sauce to a gentle simmer, cooking about 5 minutes until the spinach wilts and the sauce thickens. Taste now to adjust your salt, pepper, or spice levels.

Step 3: Combine and Finish

Remove the sauce pan from heat and stir in your fresh basil and vegan Parmesan cheese if you’re using it—this adds an incredible fresh and cheesy note. Gently nestle your crispy tofu pieces back into the sauce and carefully flip them so every side is coated in the luscious cream. Your Marry Me Tofu with Sun-Dried Tomato and Spinach Cream Sauce Recipe is ready to serve!

How to Serve Marry Me Tofu with Sun-Dried Tomato and Spinach Cream Sauce Recipe

Garnishes

Brighten the dish with a sprinkle of freshly chopped basil or a dusting of vegan Parmesan. A drizzle of extra virgin olive oil or a few toasted pine nuts can add a satisfying crunch and a little extra wow factor on top.

Side Dishes

This recipe pairs beautifully with warm, fluffy rice or your favorite pasta to soak up every drop of that savory cream sauce. Alternatively, serve it with crusty artisan bread on the side for spooning up sauce and tofu pieces effortlessly.

Creative Ways to Present

For a stunning presentation, try layering the tofu and sauce over a bed of creamy polenta, or stuff the tofu with fresh basil then serve it alongside roasted vegetables. Serving it in individual jars or small bowls can add an intimate, personal touch for dinner parties or cozy nights in.

Make Ahead and Storage

Storing Leftovers

Place any leftover Marry Me Tofu with Sun-Dried Tomato and Spinach Cream Sauce in an airtight container and refrigerate for up to 3 days. The tofu tends to absorb more sauce flavors overnight, making it even tastier the next day!

Freezing

This dish can be frozen if needed. Store it in a freezer-safe container or heavy-duty freezer bag for up to 2 months. Keep in mind that the tofu’s texture may become a bit softer after thawing, but the sauce will retain its creamy richness.

Reheating

To reheat, gently warm the leftovers in a saucepan over low heat, stirring occasionally, until heated through. Adding a splash of vegetable broth or plant milk can revive the creaminess if the sauce has thickened too much. Avoid microwaving if you want to keep the tofu crispy.

FAQs

Can I use regular cream instead of cashew cream?

Absolutely! While this recipe is naturally vegan with cashew cream, you can substitute with dairy cream if preferred. Just be mindful that the flavor and richness will vary slightly.

How do I press tofu properly?

Pressing tofu removes excess moisture, which helps it crisp up better. Wrap the tofu block in a clean towel, place it on a plate, and set a heavy object, like a cast-iron pan or heavy books, on top for 20-30 minutes.

Can I make the sauce ahead of time?

You can prepare the sauce in advance and refrigerate it for up to 2 days. When ready to serve, gently reheat and fold in freshly fried tofu for the best texture.

What other greens can I use besides spinach?

Kale, Swiss chard, or even arugula work beautifully as alternatives. Just remember to adjust cooking times as some greens take longer to wilt.

Is this recipe gluten-free?

Yes! As long as you use gluten-free vegetable broth and vegan Parmesan, this entire dish remains gluten-free and suitable for those with gluten sensitivities.

Final Thoughts

This Marry Me Tofu with Sun-Dried Tomato and Spinach Cream Sauce Recipe is one of those dishes that effortlessly earns a spot in your regular rotation. It’s rich, comforting, and bursting with flavor, but surprisingly easy to make on any weeknight. Trust me, once you try it, you’ll be tempted to “marry” the recipe itself! So grab your tofu and get cooking—you’re in for a joyful, satisfying meal.

Marry Me Tofu with Sun-Dried Tomato and Spinach Cream Sauce Recipe

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Marry Me Tofu is a delicious plant-based dish featuring crispy pan-fried super-firm tofu in a rich, creamy sun-dried tomato sauce with garlic, spinach, and fresh herbs. This recipe is perfect for a quick, satisfying vegan meal that pairs wonderfully with rice, pasta, or crusty bread.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: Vegan, American-inspired
• Diet: Vegan

Ingredients

Tofu 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

Cooking Ingredients

• 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

Sauce Ingredients

• 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 super-firm tofu from the package and pat dry thoroughly. Slice into small triangles or preferred shapes to prepare for pan-frying.
2. Prepare Coating Mixture: In a small bowl, combine cornstarch, nutritional yeast, salt, and black pepper; mix thoroughly.
3. Heat Oil: In a large non-stick or cast iron skillet, heat avocado oil over medium-high heat, preparing for frying.
4. Coat and Fry Tofu: Dunk each tofu piece in the cornstarch mixture, ensuring an even coating. Place coated tofu pieces carefully in the hot skillet. Fry for about 4 minutes on one side until golden and crispy. Use a spatula or fork to loosen and flip pieces to cook the other side similarly.
5. Remove Tofu and Prepare for Sauce: Transfer fried tofu to a plate and set aside. Reduce skillet heat to low-medium and wipe out excess cornstarch if necessary before making the sauce.
6. Cook Garlic: In the same skillet, over low-medium heat, add minced garlic to the remaining oil (add an extra tablespoon if oil is insufficient). Cook for 1-2 minutes until fragrant, stirring frequently to avoid burning.
7. Add Sun-Dried Tomatoes and Seasonings: Stir in chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook this mixture for about 1 minute to release flavors.
8. Make the Sauce: Add vegetable broth, tomato paste, cashew cream, and chopped spinach to the skillet. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes, until warm and spinach has wilted. Adjust seasoning to taste with additional salt, pepper, or chili flakes if desired.
9. Finish Sauce with Herbs and Cheese: Remove skillet from heat; stir in chopped fresh basil leaves and vegan Parmesan cheese if using. Mix gently to combine flavors.
10. Coat Tofu with Sauce: Return the fried tofu pieces to the skillet and gently flip them to coat well in the tomato cream sauce.
11. Serve: Serve immediately with your choice of rice, cooked pasta, or fresh crusty bread for a hearty and flavorful vegan meal.

Notes

• Use super-firm or extra-firm tofu pressed well to ensure crispiness when frying.
• Cashew cream can be substituted with any vegan cream alternative or store-bought vegan heavy cream.
• For extra flavor, consider marinating tofu briefly before coating, though this step is optional.
• The vegan Parmesan is optional but adds a nice cheesy touch to the creamy sauce.
• Adjust red chili flakes to control the heat level.
• Serve immediately for best texture; leftover tofu may lose crispiness if stored with the sauce.