Name: Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 block firm or extra firm tofu, pressed; ¼ cup all-purpose flour; 1 teaspoon salt; ¼ teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon poultry seasoning; 2 tablespoons dairy-free butter; ⅓ cup raw cashews, soaked; ⅔ cup water; 2 tablespoons sundried tomato oil (or cooking oil of choice); 1 large shallot, diced; ½ teaspoon salt; 4 cloves garlic, minced; 1 teaspoon paprika; ½ teaspoon Italian seasoning; ¼ teaspoon red pepper flakes; 1 cup vegan chicken broth or vegetable broth; ½ cup sundried tomatoes in oil, roughly chopped; 2 tablespoons vegan parmesan (or 2 tbsp nutritional yeast); ¼ cup basil, finely chopped; ¼ cup parsley, finely chopped; Salt and pepper, to taste

If you’re looking for a rich, comforting dish that feels like an instant classic, I’ve got just the thing. The Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe brings together silky tofu and a luscious sun-dried tomato cashew cream sauce to make a meal that’s somehow indulgent yet totally plant-based. Stick with me, and I’ll share all the little secrets to get it just right.

Marry Me Tofu - A white bowl filled with a layer of fluffy white rice. On top, there is a mound of creamy, light brown meatballs that have visible bits of green herbs and small red tomato pieces mixed in. The meatballs are roughly shaped and have a textured surface with some shredded cheese sprinkled on top. Small green herb pieces are also scattered over the rice. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Top Tip
How to Serve Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe

Why You'll Love This Recipe

This recipe quickly became one of my go-to favorites because it’s elegant enough for guests but easy enough for a weeknight. The creamy sauce, balanced with sun-dried tomatoes and herbs, pairs beautifully with crispy pan-fried tofu for a flavor-packed dish that’s truly memorable.

Creamy, Dairy-Free Sauce: The cashew cream gives you that rich, velvety texture without any dairy, making it suitable for everyone.
Perfectly Pan-Fried Tofu: Crispy edges and tender centers make the tofu irresistible, and the dredge mix adds a subtle herbal depth.
Sun-Dried Tomato Magic: The concentrated tomato flavor cuts through the creaminess and adds a gourmet touch.
Versatile & Customizable: You can easily swap herbs, add spice, or serve it over different grains—making it a flexible recipe for any season.

Marry Me Tofu - The image shows a pan filled with a creamy sauce that has a light orange color mixed with green herbs and small red bits. In the sauce, there are many evenly sized, light brown cubes that are partly covered by the sauce. The pan is round with a dark, patterned surface, and it sits on a white marbled background. The texture of the sauce looks thick and smooth with visible small pieces blending in photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe plays its part for great texture and flavor harmony. I always pay close attention to choosing fresh herbs and good quality sun-dried tomatoes in oil because they make a noticeable difference.

Marry Me Tofu - Flat lay of firm tofu block with smooth, creamy white texture, raw cashews in their natural beige shells, bright red sun-dried tomatoes with a slightly wrinkled surface, vibrant green fresh basil and parsley leaves finely chopped with delicate veins, a large shallot showing pale purple and white layers, garlic cloves with smooth white skin, and a small pile of paprika powder in rich red color, all beautifully arranged with natural spacing and color contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Firm or extra firm tofu: Pressing it well is key to avoid sogginess and helps achieve a crispier crust.
All-purpose flour: Used to coat the tofu, adding a delicate crunch without overpowering flavors.
Garlic and onion powders, poultry seasoning: These seasonings give the tofu a familiar, comforting depth.
Dairy-free butter: Adds richness and helps crisp the tofu nicely without dairy.
Raw cashews: Soaked and blended, they form the creamy base of the sauce without being heavy.
Sun-dried tomato oil and tomatoes: They provide that characteristic tangy umami punch that brightens the creamy sauce.
Shallots and garlic: Build an aromatic foundation that infuses the whole dish.
Vegan chicken or vegetable broth: Adds savory depth and thins the sauce to the perfect consistency.
Vegan parmesan or nutritional yeast: Delivers cheesy notes crucial for savoriness without dairy.
Fresh basil and parsley: The fresh herbs bring brightness and color to balance the rich sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about the Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe is how easy it is to tweak. I often switch up herbs or add a bit more heat depending on my mood or what’s in my kitchen.

Make it spicy: I add a pinch more red pepper flakes or a dash of smoked paprika when I want a little kick—it never overpowers but turns up the flavor wonderfully.
Use different nuts: Sometimes I substitute macadamia nuts or blanched almonds for cashews, which changes the cream’s texture and taste subtly but deliciously.
Herb swap: Fresh thyme or oregano can replace basil or parsley to give it an earthier feel—perfect for a cozy, cooler-weather meal.
Gluten-free version: Swap the all-purpose flour with chickpea flour or a gluten-free blend—just keep an eye on the crispness during frying.

Step-by-Step: How I Make Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe

Step 1: Press and Prep Your Tofu

Pressing the tofu is non-negotiable here. I usually wrap the tofu block in a clean tea towel, place it on a plate, and set a heavy cast iron skillet on top for around 30 minutes. This step gets rid of excess moisture, so when you pan-fry it later, you get that beautiful golden crust instead of soggy tofu.

Step 2: Soak the Cashews

While the tofu presses, soak your raw cashews in hot water for at least 30 minutes. This softening step is crucial to blending them into a smooth, creamy sauce—skip it, and your cream might end up grainy.

Step 3: Create the Flavorful Dredge

Mix your all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning in a shallow bowl. This mix seasons the tofu and helps build that crispy outer layer. Coat each tofu slice or cube evenly, then gently shake off excess flour so it doesn’t burn during cooking.

Step 4: Pan-Fry the Tofu to Perfection

Heat dairy-free butter in a skillet over medium heat until shimmering. Lay your coated tofu pieces carefully and cook each side for about 3-4 minutes till golden and crisp. Resist moving them around too much—giving each side time to sear will reward you with texture every time. Once done, set them aside but don’t toss the fond (those delicious browned bits) in the pan — we’ll use that later!

Step 5: Blend the Cashew Cream

Drain your soaked cashews and pop them in a blender with fresh water. Blend on high until ultra smooth. Taste the cream; if it feels too thick, add a tiny splash more water. This sauce will be the silky heart of the dish.

Step 6: Sauté Aromatics with Sun-Dried Tomato Oil

In the same skillet, add sun-dried tomato oil along with a little vegan butter to capture every bit of flavor. Toss in diced shallots with salt and sauté until translucent—this brings subtle sweetness to the base. Then add minced garlic, paprika, Italian seasoning, and red pepper flakes. Stir and cook for another minute or two to let those spices bloom.

Step 7: Bring It All Together

Pour in the vegan broth, cashew cream, chopped sun-dried tomatoes, and vegan parmesan or nutritional yeast. Stir gently to combine, then simmer on low. Carefully nestle your crisp tofu pieces back in and let everything mingle and warm for 5–7 minutes. This is when the tofu soaks up those incredible flavors without losing its texture.

Step 8: Add Fresh Herbs and Final Seasoning

Finally, stir in chopped basil and parsley, then season with salt and freshly cracked pepper to taste. These fresh herbs brighten the dish and add lovely color contrast. Give it one last gentle stir and you’re ready to serve!

Top Tip

Over the years, I’ve found a few tricks to getting this Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe tasting like you’re dining out (without the fuss). Here’s what worked best for me:

Pressing Makeover: Don’t rush the tofu pressing—it really makes all the difference for crispness and how well the sauce clings.
Cashew Soak Time: I once forgot to soak cashews, and the sauce had an unpleasant texture. A full 30 minutes soaking in hot water will always save you.
Don’t Skip the Fond: After frying tofu, those golden bits stuck to the pan are flavor gold—use the same pan for your aromatics to deepen every layer of the dish.
Herbs Last: Adding fresh herbs right before serving keeps their brightness and aroma intact, lending freshness to the rich cream sauce.

How to Serve Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe

Garnishes

I usually sprinkle a little extra vegan parmesan or nutritional yeast on top right before serving, along with a few fresh basil leaves. A quick drizzle of extra sun-dried tomato oil amps the flavor and adds a glossy finish. Sometimes a crack of fresh black pepper adds the perfect last touch.

Side Dishes

Since the sauce is rich and creamy, I like pairing this Marry Me Tofu with fluffy basmati or jasmine rice to soak up the goodness. Roasted seasonal veggies or a simple arugula salad with a lemon vinaigrette also balance the richness perfectly and add some crisp freshness to the meal.

Creative Ways to Present

For special occasions, I’ve served this dish in shallow bowls with a sprinkle of crushed toasted pine nuts for crunch, and fresh microgreens for color and texture contrast. Nestling tofu cutlets on a bed of creamy polenta instead of rice is another fancy twist that’s made my dinner guests swoon.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The tofu holds up surprisingly well, and the sauce stays lovely and creamy—just stir gently before reheating.

Freezing

Freezing works okay, though I recommend consuming within a month for best taste. The texture of the tofu softens a bit after freezing, but the sauce remains flavorful. Thaw overnight in the fridge before reheating.

Reheating

When reheating, add a splash of vegan broth or water to loosen the sauce if it has thickened in the fridge. Warm it gently on the stovetop, stirring occasionally to keep that perfect, creamy consistency.

Frequently Asked Questions:

Can I use tofu that's not firm or extra firm for this recipe?

For this recipe, firm or extra firm tofu works best because it holds its shape and crisps up nicely. Softer tofus won’t pan-fry well and might become too fragile in the sauce.

What if I don't have sun-dried tomato oil?

You can use regular olive oil instead. To get some of that sun-dried tomato flavor, toss in some finely chopped sun-dried tomatoes early during the sauté or add a little extra to the sauce.

Can I make the cashew cream ahead of time?

Absolutely! Cashew cream can be made a day or two in advance and stored in the refrigerator. Just give it a quick blend or stir before adding it to the sauce to bring back its creamy texture.

Is this recipe suitable for gluten-free diets?

You can make this recipe gluten-free by swapping the all-purpose flour with a gluten-free flour blend or chickpea flour. Just monitor the frying closely to prevent burning, as the coating may behave differently.

Final Thoughts

Honestly, this Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe has become a favorite in my kitchen specifically because it’s so approachable yet delivers that wow factor every time. It’s the kind of meal I recommend when you want something comforting, nourishing, and a little bit fancy without a big fuss. Once you try it, I think you’ll be reaching for it again and again—just like I do.