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Marry Me Tofu Recipe

Marry Me Tofu Recipe: A Creamy Vegan Love Story

This Marry Me Tofu Recipe features crispy tofu in a creamy sauce, perfect for impressing guests on busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Firm or extra-firm tofu Press for 30 minutes
  • 1/2 cup All-purpose flour Use gluten-free flour if needed
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Ground black pepper Increase for spiciness
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Poultry seasoning Substitute with dried herbs if preferred
  • 2 tablespoons Dairy-free butter For frying
For the Creamy Sauce
  • 1 cup Raw cashews Soaked for smoother blending
  • 1 cup Water Required for blending
  • 2 tablespoons Sundried tomato oil Can replace with light cooking oil
  • 1 medium Shallot Substitute with regular onion if necessary
  • 2 cloves Garlic (minced)
  • 1 teaspoon Paprika Use smoked for a robust flavor
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Red pepper flakes Adjust to taste
  • 1 cup Vegan chicken or vegetable broth Homemade works wonders
  • 1/2 cup Sundried tomatoes in oil
  • 1/4 cup Vegan parmesan or nutritional yeast
  • 1/4 cup Basil (fresh, chopped) For garnishing
  • 1/4 cup Parsley (fresh, chopped) For garnishing

Equipment

  • non-stick skillet
  • Shallow bowl

Method
 

Preparation Steps
  1. Press the firm or extra-firm tofu for about 30 minutes to remove excess moisture.
  2. Slice the tofu into cutlets or cubes and set aside.
  3. In a shallow bowl, whisk together the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning.
  4. Take each piece of tofu and dip it into the dredging mixture for a thorough coating.
  5. Heat a non-stick skillet over medium heat and add dairy-free butter. Once melted, fry the coated tofu for 5-7 minutes on each side until golden brown.
  6. In the same skillet, add sundried tomato oil and sauté finely chopped shallots for about 4 minutes. Stir in minced garlic, paprika, and Italian seasoning, cooking for an additional 1-2 minutes.
  7. Pour in the broth, soaked cashew cream, and sundried tomatoes. Simmer for about 5 minutes until creamy.
  8. Gently add the fried tofu into the creamy sauce and simmer for another 5-7 minutes, stirring to coat well.
  9. Stir in freshly chopped basil and parsley before serving with rice or pasta.

Nutrition

Serving: 1dishCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Press tofu thoroughly for crispy texture. Soak cashews for creaminess. Adjust spices gradually to taste. Store leftovers in an airtight container in the fridge for up to 3 days.

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