Marry Me Tofu
This rich and creamy Marry Me Tofu is addictive for a reason! This viral recipe has been veganized with cashew cream, tofu and other nourishing ingredients that are easy to find. It’s a perfect weeknight dinner and will be on the table in 30 minutes flat! Gluten-free, nut-free option.
Watch how to make Marry Me TofuĀ over on my YouTube channel! And donāt forget to subscribe while youāre at itĀ š
Ingredients & Inspiration
If you’re a human being with internet, you’ll have undoubtedly seen ‘marry me’ recipes all over the place in the last year or so. This viral recipe trend is characterized by using a few key ingredients to make a rich sauce with sun-dried tomatoes, cream, garlic and herbs. It started as a chicken recipe and has been adapted thousands of times into pastas, soups, stews, and other one-pot meals. The claim is that this meal is so delicious that if you make it for your sweetheart it might inspire a marriage proposal, which is pretty cute, in my opinion!
I don’t always fall for the viral trending recipes, but this one looked good so I knew I had to try it… and let me tell you it is GOOD! For my Marry Me Tofu I’ve made my own personal adjustments based on my flavour preferences, ingredients I usually have available, and of course, made it totally vegan and dairy-free!
The ingredients are simple, nourishing and really easy to come by in grocery stores.
Tofu Filets
- 1 12-oz block extra firm tofu, cut into āfiletsā
- 1 tbsp cornstarch
- 1 tbsp nutritional yeast
- Ā¼ tsp salt
- Black pepper
- 2 tbsp olive oil
Marry Me Sauce
- Ā½ cup cashews, soaked in hot water 10 minutes
- 1 small onion, diced
- 3 cloves garlic, minced
- Ā½ cup sundried tomatoes, drained if in oil
- 2 tbsp tomato paste
- Ā¾ tsp red chili flakes, reduce or omit if youāre sensitive to spice
- Ā½ tsp dried thyme
- Ā½ tsp dried basil
- 1 red bell pepper, finely diced
- 1 cup chopped mushrooms
- 1Ā½ to 2 cups vegan chicken broth (sub veggie broth)
- Handful of spinach
- 1 tsp kosher salt
- Black pepper to taste
- Vegan parmesan cheese
- Basil leaves, for serving
How to Make Marry Me Tofu
Marry Me Tofu comes together in one pot and is on the table in half an hour! Perfect to serve up with leftover roasted or mashed potatoes, rice, or pasta.
- Cut the tofu into filets, or tear into chunks. In a large bowl gently whisk togetherĀ the cornstarch, nutritional yeast and salt, then toss the tofu until coated.Ā
- Warm the olive oil in a large skillet over medium heat until shimmering. Pan fry the tofu for 4 to 5 minutes on each sides until golden brown. Remove from the skillet.
- In the same skillet, add another Ā½ to 1 tbsp of olive oil, if needed. Add the onion and garlic and sautĆ© for 2 to 3 minutes until golden and fragrant. Stir in the tomato paste, sun-dried tomatoes, bell pepper, mushrooms, red chili flakes, thyme, basil, salt and pepper, and continue cooking for 4 to 5 minutes until the tomato paste has deepened in colour a bit and the veggies have softened slightly.
- Make cashew cream: Simply add the soaked cashews with Ā½ cup water to a high speed blender and blend with a pinch of salt until completely smooth. Pour in the cashew cream and vegan chicken broth. Stir to combine into a sauce and simmer for about 3 minutes.
- Stir in a handful of spinach and finally add the fried tofu. Allow the tofu to heat through once more and the spinach to wilt a few minutes.
- Serve with rice, quinoa, pasta, mashed or roasted potatoes, or toasted crusty bread. Garnish with some grated vegan parmesan and a few fresh basil leaves. Enjoy!
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Marry Me Tofu
Ingredients
Method
- Cut the tofu into filets, or tear into chunks. In a large bowl gently whisk togetherĀ the cornstarch, nutritional yeast and salt, then toss the tofu until coated.Ā
- Warm the olive oil in a large skillet over medium heat until shimmering. Pan fry the tofu for 4 to 5 minutes on each sides until golden brown. Remove from the skillet.
- In the same skillet, add another Ā½ to 1 tbsp of olive oil, if needed. Add the onion and garlic and sautĆ© for 2 to 3 minutes until golden and fragrant.
- Stir in the tomato paste, sun-dried tomatoes, bell pepper, mushrooms, red chili flakes, thyme, basil, salt and pepper, and continue cooking for 4 to 5 minutes until the tomato paste has deepened in colour a bit and the veggies have softened slightly.
- Make cashew cream: Simply add the soaked cashews with Ā½ cup water to a high speed blender and blend with a pinch of salt until completely smooth. Pour in the cashew cream and vegan chicken broth. Stir to combine into a sauce and simmer for about 3 minutes.
- Stir in a handful of spinach and finally add the fried tofu. Allow the tofu to heat through once more and the spinach to wilt a few minutes.
- Serve with rice, quinoa, pasta, mashed or roasted potatoes, or toasted crusty bread. Garnish with some grated vegan parmesan and a few fresh basil leaves. Enjoy!
I modified just a bit based on what I had in the fridge (and had to use!) Ended up with potatoes and mushrooms, along with the tofu. The sauce is basically the same. I tossed in some homemade fresh tagliatelle. Just awesome!
Hey Ryan, I’m SO happy that you enjoyed the Marry Me Tofu! š¤© Oh I bet the potatoes made it super hearty and filling, yum!