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

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3.9 from 13 reviews

Marry Me Tofu is a delightful vegan dish featuring crispy pan-fried super firm tofu coated in a flavorful, creamy sun-dried tomato sauce infused with garlic, herbs, and spinach. Perfect for a quick, satisfying meal ready in just 30 minutes, this recipe pairs wonderfully with rice, pasta, or crusty bread.

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
  • 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. Pan Fry the Tofu: Remove your super-firm tofu from the package and pat dry with a paper towel. Slice into small triangles or your preferred shape.
  2. Prepare the Coating: In a small bowl, mix cornstarch, nutritional yeast, salt, and pepper until combined.
  3. Heat the Oil: In a large non-stick or cast iron skillet, heat the avocado oil over medium-high heat.
  4. Coat and Fry Tofu: Dunk tofu pieces in the cornstarch mixture to coat thoroughly, then carefully place in the skillet. Pan fry each side for about 4 minutes until crispy and golden brown. Use a spatula or fork to carefully loosen and flip tofu.
  5. Set Aside Tofu: Remove tofu from skillet and place on a plate. Reduce heat to low-medium and wipe out excess cornstarch from the pan if necessary, allowing it to cool slightly.
  6. Cook Garlic: Using the same skillet, add minced garlic over low-medium heat and cook for 1-2 minutes, stirring frequently, until fragrant. Add a tablespoon of oil if needed.
  7. Add Sun-Dried Tomatoes and Spices: Stir in chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for about 1 minute.
  8. Add Liquids and Spinach: Pour in vegetable broth, tomato paste, cashew cream, and add the baby spinach. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes until warmed through and spinach is wilted. Adjust seasonings to taste.
  9. Finish the Sauce: Remove skillet from heat and stir in fresh basil and vegan parmesan (if using).
  10. Combine Tofu and Sauce: Return the fried tofu to the skillet and gently flip pieces in the sauce to coat evenly.
  11. Serve: Serve immediately, ideally over cooked rice, pasta, or alongside fresh crusty bread.

Notes

  • Press your tofu well to remove excess moisture for the crispiest results.
  • Cashew cream can be substituted with other plant-based creams if preferred.
  • Feel free to adjust the amount of red chili flakes to control the spice level.
  • Vegan Parmesan is optional but adds a nice depth of flavor.
  • This dish pairs beautifully with any grain or pasta of your choice.

Find it online: https://bitezly.com/marry-me-tofu-with-sun-dried-tomato-and-spinach-cream-sauce-recipe-2/