Description
Marry Me Tofu is a creamy, flavorful vegan dish featuring pan-fried tofu in a rich sundried tomato and cashew cream sauce. Pressed and seasoned tofu is fried until golden and served in a savory blend of garlic, shallots, and herbs, perfect for a comforting plant-based main course.
Ingredients
Scale
Tofu
- 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
Cashew Cream
- ⅓ cup raw cashews, soaked
- ⅔ cup water
Remaining Ingredients
- 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
Instructions
- Press the tofu: Press the tofu for at least 30 minutes using a tofu press or a heavy object to remove excess moisture for better texture and flavor absorption.
- Soak the cashews: Place cashews in hot water and soak for 30 minutes, then drain, preparing them for blending into a creamy sauce.
- Make the dredge: In a shallow bowl, whisk together all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until well combined.
- Prep the tofu: Slice tofu into ¼ inch thick cutlets or cubes. Coat each piece evenly in the flour mixture, tapping off any excess, and set aside.
- Pan-fry the tofu: Heat dairy-free butter in a large skillet over medium heat. Fry tofu pieces in batches until golden brown on each side, about 5-7 minutes total, then remove and set aside.
- Blend cashew cream: Combine soaked cashews and water in a high-speed blender and blend until smooth and creamy.
- Sauté the aromatics: In the same skillet, heat sundried tomato oil and vegan butter over medium heat. Add diced shallots and salt, sauté until translucent about 4 minutes. Add garlic, paprika, Italian seasoning, and red pepper flakes; cook for 1-2 more minutes.
- Add remaining ingredients: Stir in vegan chicken broth, cashew cream, sundried tomatoes, and vegan parmesan. Bring to a simmer, then reduce heat to low. Add tofu back into the skillet and simmer gently for 5-7 minutes to meld flavors.
- Season to taste: Stir in fresh basil and parsley, then adjust salt and pepper according to your preference.
- Serve: Serve immediately while warm over rice or your choice of grains. Enjoy your creamy and flavorful Marry Me Tofu!
Notes
- Storage: Best served fresh for optimal creaminess, but leftovers can be refrigerated up to 3 days.
- Reheating: Add a splash of vegan chicken broth or water to loosen the sauce, then gently reheat on stovetop until warmed through.
- Pressing tofu helps get a crispy texture and prevents it from becoming soggy in the sauce.
- Use vegan parmesan or nutritional yeast to maintain the vegan profile while adding cheesy flavor.
- Substitute poultry seasoning with dried thyme and sage for a similar herbal note if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
