Marry Me Tofu

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This Marry Me Tofu is creamy, flavorful, and so delicious! A 30-minute meal inspired by the viral Marry Me Chicken, but totally vegan and just as tasty. It’s the perfect comfort meal, whether you serve it over rice, pasta, or with some crusty bread. Ideal for a cozy dinner or a special date night!

Looking for more delicious tofu recipes? Check out my Sesame Tofu, Marinated Tofu, and Orange Tofu. They’re all easy to make and a great way to add more plant-based goodness to your meals, whether you're cooking for one or feeding the whole family.

Marry Me Tofu in a skillet, garnished with chopped basil, with a bowl of basil on the side.

This Marry Me Tofu is a real crowd-pleaser! The tofu is seared to golden perfection and coated in a creamy, savory sauce that’s irresistible. It’s the kind of dish that will make you fall in love with tofu all over again. In fact, it’s my favorite tofu recipe of all time, so you know it’s a keeper!

Serve it over your favorite grains, like rice, quinoa, pasta, or even Vegan Mashed Potatoes for a heartier meal. It’s also delicious on its own with a side of sautéed veggies or a fresh, crisp salad. And don’t forget to add some crusty Vegan Bread to soak up all that rich, mouthwatering sauce!

Ingredients for marry me tofu

Tofu: For this recipe, super firm tofu is the best, but if you can’t find it, extra-firm tofu works too. Firm tofu will also work, but it’s a little softer, so you might need to press it to get rid of extra water. Soft or silken tofu isn't a good choice for this dish since it’s too soft and works better in smoothies or creamy recipes.
Salt.
Ground black pepper.
All-purpose flour: This coats the tofu before cooking, making it crispy and golden when seared. You can also use cornstarch, or try other flours and starches like a gluten-free flour blend, rice flour, or potato starch.
Olive oil: I love using olive oil for this recipe because it adds great flavor and helps get that perfect sear, but if you prefer, you can always swap it for oils like avocado, coconut, or vegetable oil.
Garlic.
Vegan chicken broth: I like to use Better Than Bouillon No Chicken Base mixed with water for a subtle chicken flavor, but it’s totally optional. You can also swap it for a vegan chicken bouillon cube, prepared vegan chicken broth, or simply use vegetable broth instead.
Cashews: These give the sauce a nice creamy texture. I haven’t tried it without them, but if you don’t have cashews on hand, you can try macadamia nuts, blanched almonds, or sunflower seeds ase alternatives. For a nut-free version, you could use silken tofu or coconut cream instead.
Water.
Vegan Parmesan shreds: If you don’t have vegan Parmesan, you can use nutritional yeast or any other type of vegan cheese, whether store-bought or homemade, like my vegan Parmesan cheese.
Red pepper flakes: Not into spicy food? You can leave these out or adjust the amount to fit your taste. For a different kind of heat, try using a pinch of cayenne pepper, hot paprika, or even a splash of hot sauce.
Dried oregano.
Dried thyme.
Sun-dried tomatoes: They add a rich tomato flavor. I like using the ones in oil and draining them, but you can also use dry sun-dried tomatoes, but you may need to rehydrate them first. If you're not a fan of sun-dried tomatoes, roasted red peppers make a great substitute.
Fresh basil leaves: You can swap it with other fresh or dried herbs like parsley, but fresh basil really gives the dish a rich, aromatic flavor that takes it to the next level.

Find the full recipe with exact measurements in the recipe card below.

How to make marry me tofu

Tofu filet chopped into chicken breast shapes on a wooden cutting board.

Step 1: Cut each block of tofu lengthwise into 3 equal pieces. Then, slice each piece in half so you end up with 6 filets per block (12 filets total). Trim the edges to round them off, making them resemble chicken breasts.

6 tofu filets seasoned with salt and pepper on a wooden cutting board.

Step 2: Season both sides of the tofu filets with salt and pepper.

Tofu filet being coated in flour on a plate.

Step 3: Spread the flour on a plate and coat each tofu filet on both sides. Set them aside.

Step 4: Heat the oil in a large skillet over medium-high heat. Cook the tofu filets for about 4-5 minutes per side until they’re golden and crispy.

Step 5: Drain the soaked cashews and blend them with the water until smooth. Set aside.

Step 6: Heat the oil in the same skillet over medium-high heat. Add the garlic and cook for 1-2 minutes, stirring occasionally, until it’s golden and fragrant.

Garlic sautéed in a skillet with vegetable stock.

Step 7: Pour in the vegan chicken stock and scrape any bits stuck to the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes to combine the flavors.

Step 8: Lower the heat to medium-low and add the cashew cream and vegan Parmesan to the skillet. Let the sauce simmer for 2-3 minutes, then season with red pepper flakes, thyme, oregano, salt, and pepper.

Marry Me Tofu sauce and tofu filets in a skillet.

Step 9: Stir in the sun-dried tomatoes, then add the tofu filets back into the sauce. Let it simmer for another 2-3 minutes to thicken.

Marry Me Tofu in a skillet garnished with fresh basil.

Step 10: Top with chopped fresh basil leaves and serve the dish hot over pasta or rice.

Storage instructions

Fridge: Store the leftovers in an airtight container in the fridge for up to 3-4 days.

Freezer: You can freeze the leftovers, but keep in mind the texture of the tofu may change. Store in an airtight container or freezer bag for up to 1-2 months.

Reheat from the fridge: Reheat in a skillet over medium heat until warmed through, or microwave for 1-2 minutes, stirring halfway through.

Reheat from the freezer: Thaw in the fridge overnight, then reheat in a skillet over medium heat or microwave until heated through.

Marry Me Tofu in a skillet, garnished with chopped fresh basil.

Frequently asked questions

Why is it called Marry Me Tofu?

The name Marry Me Tofu comes from the viral Marry Me Chicken, a recipe that was popularized by Delish in 2016. According to the story, Lindsay Funston, the editor of Delish, made this dish for her coworkers. After tasting it, one of them exclaimed, "I’d marry you for that chicken!" and that’s how the dish got its name.

The idea is that the dish is so delicious, it might inspire a proposal! This tofu version takes the same concept, offering a plant-based alternative that's just as irresistible.

What can I serve this Marry Me Tofu with?

You can serve it over pasta, rice, quinoa, or even Vegan Mashed Potatoes for a heartier meal. It also goes wonderfully with roasted vegetables, like my Roasted Cauliflower or Roasted Carrots.

For a lighter option, try a fresh, crisp salad, such as my Vegan Caesar Salad. Don’t forget some crusty Vegan Bread, or with my Vegan Garlic Bread, to soak up the rich sauce.

The options are endless, so feel free to get creative with what you pair it with!

What can I use instead of tofu?

If tofu isn’t your thing, there are plenty of great alternatives that still pack a punch of protein! Tempeh is a fantastic choice. It's firm, nutty, and can be cooked just like tofu.

Seitan is another option with a chewy, meat-like texture that's perfect for vegan dishes. If you're looking for something high in protein but lighter, try chickpeas, for a similar texture.

You could also use your favorite Vegan Chicken substitute, whether homemade or store-bought, like those from Daring Foods or Gardein, for a tasty, protein-packed alternative.

What’s the best tofu to use for Marry Me Tofu?

For this recipe, super firm tofu is the best option. It holds its shape perfectly and gives you that ideal texture.

If you can’t find super firm tofu, extra firm tofu works as a great alternative. While firm tofu can also be used, it’s a bit softer, so you may need to press it to remove excess water and get the right texture.

Soft or silken tofu isn't recommended for this dish, as it’s too soft and works better in smoothies or creamy recipes.

Do I need to press tofu?

It really depends on the type of tofu. For super firm tofu, you don’t need to press it because it’s already pretty dry.

With extra firm tofu, you can skip the pressing if you want a tender, juicy texture, but pressing it will make it firmer and crispier if that's what you prefer.

Firm tofu definitely benefits from pressing to get rid of extra water and improve the texture when cooking.