Name: Marry Me Tofu with Sun-Dried Tomato 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 in hot water for 30 minutes; 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 tablespoons nutritional yeast); ¼ cup basil, finely chopped; ¼ cup parsley, finely chopped; Salt and pepper, to taste

If you're craving something creamy, comforting, and totally irresistible, you've got to try this Marry Me Tofu with Sun-Dried Tomato Cream Recipe. It’s packed with flavor and somehow both hearty and elegant—perfect for a cozy dinner or impressing friends without stress. Stick around, and I'll walk you through all the details to help you nail it on your first try.

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 Cream Recipe
Top Tip
How to Serve Marry Me Tofu with Sun-Dried Tomato Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Marry Me Tofu with Sun-Dried Tomato Cream Recipe

Why You'll Love This Recipe

This isn’t just any tofu dish—I promise it’s one that might have you “marrying” it yourself! The combination of crispy pan-fried tofu and a luscious sun-dried tomato cream sauce is a game-changer. Honestly, I was skeptical the first time I made it, but the rich sauce and perfect seasoning won me over instantly.

Flavor Explosion: The sun-dried tomato cream sauce is deeply flavorful yet light, creating a beautiful balance with the seasoned tofu.
Texture Magic: Crispy on the outside, tender on the inside tofu gives the dish amazing mouthfeel.
Simple Ingredients: You only need pantry staples and a handful of fresh herbs – no complicated shopping.
Versatile Meal: It works perfectly over rice, pasta, or even mashed potatoes for a cozy, satisfying dinner.

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

The beauty of this Marry Me Tofu with Sun-Dried Tomato Cream Recipe lies in how the ingredients come together harmoniously. The tofu is your protein base, while the sun-dried tomatoes add an umami-packed punch. Creamy cashew sauce makes it rich without dairy, and fresh herbs brighten everything up.

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: Key for getting that perfect crispy exterior when pan-fried.
All-Purpose Flour: Helps create that golden crust on the tofu.
Seasonings (Salt, Pepper, Garlic Powder, Onion Powder, Poultry Seasoning): Provide depth and balance to the tofu's flavor.
Dairy-Free Butter: For that rich, buttery browning without dairy.
Raw Cashews: When soaked and blended, they become silky smooth cream, perfect for dairy-free sauce.
Sun-Dried Tomato Oil: Intensifies the tomato flavor and adds richness.
Shallots & Garlic: Their sweetness and pungency build the aromatic base of the sauce.
Spices (Paprika, Italian Seasoning, Red Pepper Flakes): Add smoky warmth with subtle kick.
Vegan Chicken Broth or Vegetable Broth: Keeps the sauce flavorful and moist.
Sun-Dried Tomatoes in Oil: Give bursts of tangy, chewy bites perfectly complementing the creamy sauce.
Vegan Parmesan or Nutritional Yeast: Adds savory depth and a little bite.
Basil and Parsley: Fresh herbs add brightness and color to finish the dish.

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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

I love how adaptable this Marry Me Tofu with Sun-Dried Tomato Cream Recipe is. You can switch up herbs, spice levels, or how you serve it. Don’t be afraid to make it your own and play around to find your perfect version.

Spicy Twist: I once added a pinch more red pepper flakes and topped it with fresh chili slices for a fiery version that paired beautifully with jasmine rice.
Swap the Herbs: If you don’t have basil on hand, tarragon or oregano also add interesting layers.
Grain or Pasta Base: Serve over quinoa or creamy polenta if you want to switch things up from rice.
Make it Gluten-Free: Use a gluten-free flour mix for dredging, and you’re good to go!

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

Step 1: Press That Tofu Like a Pro

Pressing tofu is non-negotiable here—getting rid of excess moisture helps it crisp up beautifully. I usually press mine with a tofu press for 30 minutes, but if you don’t have one, stack a cutting board with a heavy book on top. Just be patient and give it time to squeeze out the water. You’ll notice the texture change, which means your tofu is ready for its golden makeover.

Step 2: Soak Cashews to Silky Perfection

While the tofu is pressing, soak your cashews in hot water for about 30 minutes. This softens them enough to blend into a silky cream without grit. Trust me, skipping this step can mean a gritty sauce, and that's a texture no one wants. Drain well before blending.

Step 3: Prep the Tofu and Make That Flavorful Dredge

Slice your tofu either into thin cutlets or bite-sized cubes depending on your mood. I like cutlets for plating on top of rice, but cubes are great for casual bowls. Coat each piece in the seasoned flour mixture—this is your ticket to a crispy, flavorful crust. Tap off the excess flour so it doesn’t clump up.

Step 4: Pan-Fry to Golden Bliss

Heat your dairy-free butter in a large skillet over medium heat, then fry your tofu pieces until golden and crispy on both sides—around 5-7 minutes total. Don’t rush this step; patience yields incredible texture. Set the tofu aside once done so you can make the sauce.

Step 5: Blend the Cashew Cream Sauce

Pop the soaked cashews with water into a high-speed blender and puree until gorgeously smooth. If it’s too thick, add a splash more water to get that creamy consistency that’ll coat your tofu beautifully.

Step 6: Build Flavor With Aromatics

In the same skillet, add sun-dried tomato oil and vegan butter, then sauté diced shallots with a pinch of salt until translucent—this usually takes about 4 minutes. Add minced garlic, paprika, Italian seasoning, and red pepper flakes, cooking for another 1-2 minutes until fragrant.

Step 7: Simmer to Bring It All Together

Now pour in vegan chicken broth, the cashew cream, chopped sun-dried tomatoes, and vegan parmesan. Stir, then bring everything to a gentle simmer. Nestle your tofu back into the pan and let it all cook together for 5-7 minutes, so each bite is infused with that creamy, tomato-y goodness.

Step 8: Finish With Fresh Herbs and Taste

Chop up fresh basil and parsley, sprinkle them over the dish, then season with a little more salt and black pepper. This final hit of freshness brightens the whole recipe and takes it to the next level.

Top Tip

From my kitchen to yours, here are a few insider tips that made all the difference in mastering this Marry Me Tofu with Sun-Dried Tomato Cream Recipe. These tricks helped me avoid common pitfalls and confidently recreate that rich restaurant-quality vibe at home.

Press Tofu Thoroughly: I can’t stress this enough—too much moisture equals soggy tofu. Use the pressing methods I mentioned and you'll get that perfect texture every time.
Don’t Skip the Soaking: Soaking your cashews is the secret to a creamy sauce without any graininess.
Use Sun-Dried Tomato Oil: If you can get it, this oil adds an incredible depth of flavor that regular olive oil can’t quite match.
Simmer Gently: Keep the heat low when adding tofu back to the sauce to avoid breaking it apart while letting flavors soak in.

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

Garnishes

I’m a sucker for fresh garnishes here—more herbs like basil and parsley add a burst of color and freshness that lifts the creamy richness. Sometimes, I add a few halved cherry tomatoes on top for a juicy pop. A little extra vegan parmesan sprinkled on top never hurt either!

Side Dishes

This tofu dish shines served over simple steamed jasmine rice, but I’ve also loved it with creamy mashed potatoes or buttery polenta. Roasted seasonal veggies, like asparagus or green beans, round out the dinner beautifully without overpowering the sauce.

Creative Ways to Present

For special occasions, I like plating tofu cutlets on a bed of garlic herb risotto, drizzling the sauce artistically around the plate. You can even serve this in small casserole dishes with a breadcrumb topping and broil briefly for a crispy crust—super fun and unexpected!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually eat them within three days. The sauce thickens as it chills, so before reheating, add a splash of broth or water to loosen it up and give it a good stir. It heats up beautifully without losing its creamy charm.

Freezing

While I haven’t frozen this often, it does freeze pretty well if you want to meal prep. I recommend freezing the tofu and sauce together in a freezer-safe container. Thaw overnight in the fridge and gently reheat on the stove with a little extra broth to restore creaminess.

Reheating

Reheat gently in a skillet over low heat with a splash of broth or water. Stir constantly to keep the sauce smooth and prevent the tofu from sticking or drying out. Microwave works too in a pinch, just watch carefully not to overdo it.

Frequently Asked Questions:

Can I use tofu that isn’t firm or extra firm?

For the best texture and to achieve that crispy crust, firm or extra firm tofu is definitely preferred. Softer tofu will likely break apart during cooking and won't crisp up well.

What if I don’t have raw cashews for the cream?

Raw cashews are key to creating a silky dairy-free cream. If you are out of cashews, you can try substituting with soaked blanched almonds or even a plant-based cream alternative. However, the texture and flavor will be slightly different.

Can I make this recipe gluten-free?

Absolutely! Just swap the all-purpose flour with a gluten-free flour blend for dredging the tofu, and ensure any broth or seasoning you use is gluten-free.

How spicy is this dish?

The recipe has a mild kick from the red pepper flakes, but it’s totally adjustable. If you like things spicier, add more flakes or fresh chili. If you prefer no heat at all, just omit the red pepper flakes.

Final Thoughts

This Marry Me Tofu with Sun-Dried Tomato Cream Recipe has become a real staple in my kitchen because it's both comforting and impressive—a combo that’s hard to find in vegan dishes. It’s one of those meals where every bite feels like it was made with love, and I know you’ll feel the same way once you whip it up at home. So grab that tofu, get your pan ready, and treat yourself to something deliciously special tonight.