Marry Me Tofu

5 from 1 vote

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!

Prep Time10

Total Time30

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 212kcal

Author: Iosune Robles

Ingredients

For the tofu:

2 16-ounce blocks super firm tofu or extra-firm
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup all-purpose flour
2 tablespoons olive oil

For the sauce:

½ cup raw cashews soaked overnight or boiled in water for 10-15 minutes
½ cup water
1 tablespoon olive oil
4 cloves garlic minced
1 and ½ cups vegan chicken broth or vegetable broth, I used Better Than Bouillon No Chicken Base mixed with water
½ cup vegan Parmesan shreds or nutritional yeast
½ teaspoon red pepper flakes optional
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup sun-dried tomatoes drained if in oil and chopped
1 tablespoon fresh basil leaves finely chopped

US Customary - Metric

Instructions

For the tofu:

Prepare the tofu: Cut each block of tofu lengthwise into 3 equal pieces. Then, cut each piece in half to create 2 filets per piece. This gives you 6 filets per block (12 total). To make them look more like chicken breasts, trim the edges to round them off.
Season the tofu: Sprinkle salt and pepper on both sides of the tofu filets.
Coat the tofu: Place the flour on a plate and coat each tofu filet on both sides. Set them aside.
Cook the tofu: Heat oil in a large skillet over medium-high heat. Cook the tofu filets on both sides until golden brown, about 4-5 minutes per side.

For the sauce:

Make the cashew cream: Drain the soaked cashews and blend them with the water until smooth. Set aside.
Cook the garlic: Heat oil in a large skillet over medium-high heat. Add the garlic and cook for 1-2 minutes, stirring occasionally, until golden and fragrant.
Deglaze the pan: Pour in the vegan chicken stock and scrape up any bits stuck to the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes so the flavors combine.
Add the cream and Parmesan: Reduce the heat to medium-low and stir in the cashew cream and vegan Parmesan. Let it simmer for a 2-3 minutes, then season with red pepper flakes, thyme, oregano, salt, and pepper to taste.
Add sun-dried tomatoes and tofu: Stir in the sun-dried tomatoes, then add the tofu filets back into the skillet. Let the sauce simmer and thicken for about 2-3 minutes.
Garnish and serve: Top with chopped fresh basil leaves and serve the dish hot over pasta or rice.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days.
Freeze leftovers in an airtight container or freezer bag for 1-2 months, but keep in mind the tofu texture may change.
To reheat from the fridge, warm in a skillet over medium heat or microwave for 1-2 minutes, stirring halfway.
To reheat from the freezer, thaw overnight in the fridge and then reheat in a skillet or microwave until hot.

Nutrition