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Marry Me Tofu with Creamy

Delicious Marry Me Tofu with Creamy Tomato Magic

Indulge in Marry Me Tofu with Creamy Tomato Sauce, a delightful vegan and gluten-free dish bursting with flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 16 ounces Super Firm Tofu Press beforehand to ensure it turns crispy.
  • 4 tablespoons Cornstarch Can substitute with arrowroot powder.
  • 1 teaspoon Salt Adjust according to your taste preference.
  • 3/4 teaspoon Ground Black Pepper Freshly ground will give the best flavor.
  • 3 tablespoons Avocado Oil Can substitute with any high-heat oil.
For the Sauce
  • 5 cloves Garlic Minced, fresh is best.
  • 1/2 cup Sun-Dried Tomatoes Opt for oil-packed for added depth.
  • 1/2 teaspoon Dried Oregano Italian seasoning can also work as a substitute.
  • 1/2 teaspoon Red Chili Flakes Adjust based on your heat preference.
  • 1 cup Vegetable Broth Using low-sodium helps control saltiness.
  • 1 tablespoon Tomato Paste Amplifies the tomato flavor.
  • 1 cup Cashew Cream Unsweetened plant-based cream can be an alternative.
  • 2 cups Baby Spinach Consider using kale or arugula if desired.
  • 4-5 Fresh Basil Leaves Chopped, parsley works well if basil isn't available.
  • 1/2 cup Vegan Parmesan Optional, can replace with nutritional yeast.

Equipment

  • large skillet
  • medium bowl
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Start by pressing the super firm tofu for 20 minutes to remove excess moisture.
  2. Slice the tofu into triangles or cubes.
  3. In a medium bowl, combine cornstarch, salt, and pepper. Toss the pressed tofu pieces thoroughly in this mixture.
  4. Heat avocado oil in a large skillet over medium-high heat. Add the coated tofu, frying for about 3-4 minutes per side until golden-brown.
  5. In the same skillet, sauté minced garlic for about 1 minute, then add sun-dried tomatoes, oregano, and red chili flakes.
  6. Pour in vegetable broth and add tomato paste, stirring well to combine and simmer for about 3 minutes.
  7. Add cashew cream and chopped spinach, stirring until the spinach wilts and the sauce becomes creamy.
  8. Stir in fresh basil leaves and optional vegan parmesan. Add the crispy tofu pieces back to the skillet.
  9. Serve over pasta, rice, or alongside crusty bread.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 30IUVitamin C: 15mgCalcium: 8mgIron: 15mg

Notes

Ensure the tofu is pressed properly and fresh ingredients are used for the best flavor.

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