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Janelle Carss

Marry Me Tofu

5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Canadian
Ingredients Method Video

Ingredients
  

Tofu Filets
  • 1 12-oz block extra firm tofu, cut into ‘filets’
  • 1 tbsp cornstarch
  • 1 tbsp nutritional yeast
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
'Marry Me' Sauce
  • ½ cup raw cashews, soaked in hot water 10 minutes sub canned coconut milk for nut-free option
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup sundried tomatoes drained if in oil
  • 2 tbsp tomato paste
  • ¾ tsp red chili flakes reduce or omit if you’re sensitive to spice
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • 1 red bell pepper, finely diced
  • 1 cup mushrooms, sliced
  • 1½ to 2 cups vegan chicken broth sub veggie broth
  • 1 to 2 cups spinach
  • 1 tsp kosher salt
  • black pepper, to taste
  • vegan parmesan cheese, for serving
  • basil leaves, for serving

Method
 

  1. Cut the tofu into filets, or tear into chunks. In a large bowl gently whisk together  the cornstarch, nutritional yeast and salt, then toss the tofu until coated. 
  2. 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.
    3. Air fryer option: if you're oil-free or want to reduce the amount of oil in this step, simply air fry the tofu filets, either with or without a light spray of cooking oil on both sides, for 18 to 20 minutes at 380℉, turning them halfway through cooking time.
  3. In the same skillet, add another ½ to 1 tbsp of olive oil, if needed. Add the onion and garlic and sauté for 2 to 3 minutes until golden and fragrant.
  4. 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.
  5. Make cashew cream: Simply add the soaked cashews with ½ 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.
  6. 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.
  7. 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!

Video