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

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4.2 from 11 reviews

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.

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.

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