Description
Marry Me Tofu is a creamy, flavorful vegan dish featuring pan-fried tofu simmered in a rich sundried tomato cashew cream sauce with aromatic herbs and spices. Perfect served warm over rice, this recipe offers a delicious plant-based alternative that's both satisfying and elegant.
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 in hot water for 30 minutes
- 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 tablespoons 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, heavy book, or alternative pressing method to remove excess moisture.
- Soak the cashews: Soak raw cashews in hot water for 30 minutes, then drain before blending.
- Make the dredge: In a wide, shallow bowl, whisk together all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until uniform.
- Prep the tofu: Slice the pressed tofu into ¼ inch thick cutlets or cubes. Coat each piece evenly with the flour mixture, tapping off excess, then set aside.
- Pan-fry the tofu: Heat a large skillet over medium heat, add 2 tablespoons dairy-free butter, and fry the tofu on both sides until golden brown, about 5 to 7 minutes. Remove and set aside.
- Blend cashew cream: Blend soaked cashews with ⅔ cup fresh water in a high-speed blender until very smooth.
- Sauté the aromatics: In the same skillet, heat the sundried tomato oil and vegan butter over medium heat. Add diced shallots and salt, sauté until translucent, about 4 minutes. Add minced garlic, paprika, Italian seasoning, and red pepper flakes, and sauté for 1 to 2 more minutes.
- Add the remaining ingredients: Stir in vegan chicken or vegetable broth, cashew cream, chopped sundried tomatoes, and vegan parmesan. Bring to a simmer, then reduce heat to low. Add pan-fried tofu and simmer for 5 to 7 minutes to meld flavors.
- Season to taste: Stir in freshly chopped basil and parsley, then adjust seasoning with salt and pepper as desired.
- Serve: Serve the Marry Me Tofu warm over rice or your preferred grain and enjoy immediately.
Notes
- Storage: Best served fresh as the sauce is creamiest then, but leftovers keep for up to 3 days refrigerated.
- Reheating: Add a splash of vegan chicken broth or water to loosen the sauce and reheat gently until warmed through.
- To press tofu without a tofu press, place tofu block between two plates with a heavy weight on top for 30 minutes.
- Use vegan parmesan or nutritional yeast for a cheesy flavor in the sauce.
- If cashews are not available, soaked silken tofu can be experimented with as a creamy alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
