Marry Me Tofu is so creamy and flavorful, that it might inspire a proposal! This easy delicious recipe takes just 30 minutes to whip up. Serve this vegan tofu recipe over pasta, rice, quinoa, mashed potatoes or with crusty bread for a meal that will win everyone's heart. 💞
Inspired by the trending Marry Me Chicken recipe I decided to make a vegan version of this dish. Tofu is torn into pieces (which gives it a chicken-like texture), then lightly floured and then pan-fried to make it crispy and golden. Then a simple garlic cream sauce is made complimented with sun-dried tomatoes and basil. This creamy dish is so delicious that making it for your partner might just lead to a surprise proposal!
But it's not just for lovebirds. This tofu recipe is a real crowd-pleaser and perfect for a family dinner. You won't believe how easy it is to whip up with just a handful of ingredients and 30 minutes of your time. So, whether you're in the mood for a romantic dinner or a cozy family meal, get ready to fall in love with Marry Me Tofu!
Ingredients in Marry Me Tofu:
Tofu: I like to use extra-firm tofu for the best texture. Drain the tofu, but there is no need to press it. Pressing the tofu removes excess water, but in this case we want to keep the moisture so the tofu is tender and juicy once it's cooked. I like to tear the tofu into bite-sized pieces which gives texture much more similar to chicken, and the rough texture grips the sauce better.
Flour: I use all-purpose flour but if you are gluten-free you can use a gluten-free all-purpose flour blend or cornstarch.
Vegan Culinary Cream: these days, many stores carry vegan heavy cream options made from ingredients such as oats, cashews, or coconut which are great for cooking and using in this recipe. If you want a homemade option, try my recipe for hemp cream or cashew cream (omit any sweeteners or flavorings). Another option is full-fat coconut milk (the kind in the can), but note the sauce will have a coconut taste. You can also use your favorite plain plant-based milk, just make sure it is one that is high in fat so that it doesn't split.
Nutritional yeast: nutritional yeast has a cheesy flavor so I like to add it to the sauce. If you prefer you could substitute it for equal amounts vegan parmesan or omit it completely.
Sun-dried tomatoes: add a ton of rich tomato-y flavor. If you are not a fan you could try substituting them for roasted red peppers.
Spices and seasonings: Fresh basil, crushed red pepper flakes, dried oregano, thyme, garlic, salt, and pepper make the sauce rich and full of flavor.
How to Make Marry Me Tofu:
Add the tofu, flour, salt, and pepper to a medium bowl and gently toss to evenly coat the tofu in the flour mixture.
Heat the olive oil in a large skillet or non-stick pan over medium-high heat. When hot, add the tofu pieces discarding any extra flour. Fry the tofu for a few minutes per side until golden brown all over. Remove the tofu from the pan and set aside on a plate.
Return the pan to the stove and reduce the heat to medium. Add the garlic and cook for about 60 seconds until it just starts to brown. Pour in the vegetable broth and use your spoon to scrape any bits off the bottom of the pan while stirring. Add the vegan culinary cream, nutritional yeast, crushed red pepper flakes, oregano, thyme, and salt. Mix well, bring to a simmer and cook for a few minutes.
Return to the tofu to the pan with the sauce and stir in the sun-dried tomatoes. Heat through and cook a few minutes more.
Garnish with the basil and serve hot over pasta, rice, quinoa, mashed potatoes or with crusty bread.
Marry Me Tofu is...
- creamy, flavorful, and delicious
- easy to make
- so delicious it might inspire a proposal
More tofu recipes that will make hearts melt:
Easy Peanut Tofu
The Best Air Fryer Tofu
Easy Sticky Teriyaki Tofu
Tofish & Chips
Baked Tofu Bites
Tofu Bolognese
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Marry Me Tofu
Ingredients
For the tofu:
- 1 block (350g/ 12.3oz) extra-firm tofu, drained, and torn into bite-sized pieces
- 3 tablespoons all-purpose flour, (gluten-free if preferred)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Marry Me Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced or pressed
- 1 cup vegetable broth
- 1 cup vegan culinary cream, (see notes for options)
- 2 tablespoons nutritional yeast
- 1 teaspoon crushed red pepper flakes, (reduce or omit if you don't like spice)
- ½ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon salt, (or to taste)
- ⅓ cup sun-dried tomatoes, drained if in oil and chopped
- 1 handful fresh basil leaves, roughly chopped
Instructions
- Add the tofu, flour, salt, and pepper to a medium bowl and gently toss to evenly coat the tofu in the flour mixture.
- Heat the olive oil in a large skillet or non-stick pan over medium-high heat. When hot, add the tofu pieces discarding any extra flour. Fry the tofu for a few minutes per side until golden brown all over. Remove the tofu from the pan and set aside on a plate.
- Return the pan to the stove and reduce the heat to medium. Add the garlic and cook for about 60 seconds until it just starts to brown. Pour in the vegetable broth and use your spoon to scrape any bits off the bottom of the pan while stirring. Add the vegan culinary cream, nutritional yeast, crushed red pepper flakes, oregano, thyme, and salt. Mix well, bring to a simmer and cook for a few minutes.
- Return to the tofu to the pan with the sauce and stir in the sun-dried tomatoes. Heat through and cook a few minutes more.
- Garnish with the basil and serve hot over pasta, rice, quinoa, mashed potatoes or with crusty bread.
Notes
Nutrition
More Vegan Italian-Inspired Recipes to Try:
Jim Murray says
I made this for a large gathering so I had to double the recipe, and it was an incredible hit. Everyone complimented about it and three people asked me for the recipe. So youve convinced me, Sam, Im ready to marry you!
Bessie says
I made this dish twice this week. My husband and I couldn't get enough. It's so cremy, delicious, and comforting. I'm certain this is the dish to convert tofu haters.
Jess @ IDTLC Support says
Yes! So true!
Maria Bambara says
OMG hubby couldn't lick the plate any cleaner . absolutely delicious meal. I used vegan whipping cream for extra decadence. I used extra Italian seasoning but followed the recipe exactly. By the way your new recipe book Craving Vegan rocks !!
Jess @ IDTLC Support says
Plates licked clean! Yum! Thanks for sharing. 🙂
Novajen says
This was excellent and pretty easy to make. It was savory and delicious. I had trouble finding the culinary cream, so I used vegan sour cream and it worked well. Thanks for another great recipe!
Jess @ IDTLC Support says
Thanks for sharing!
Ren says
This is AMAZING!!! So lush and creamy and full of flavour, and the tofu soaks it all up.i made cashew cream, and it was perfect. 10/10!
Sam Turnbull says
Amazing!! So happy you loved it Ren! 🙂
Krystal says
I made this following all instructions and using hemp cream per your suggestion. I followed your recipe for the hemp cream as well. I don’t know if I did something wrong, but the hemp cream caused the entire dish to look curdled and have a somewhat chunky texture. I could tell that the flavor was spot on, but I don’t think hemp cream works great for this recipe.
Sam Turnbull says
Thank you for your feedback. If the heat was too high it might have caused the cream to curdle. I have tried it with store-bought culinary cream, coconut milk, and cashew cream and all of those work well. Hope that helps!
Fernanda Almeida says
This is the best tofu dish I’ve ever tried. Period. So creamy, so flavourful. Both hubby and I loved it. Definitely a keeper. Thanks, Sam!
Sam Turnbull says
Yay!! So happy to hear that 🙂
peggy Lane says
I Just made this and it is absolutely delicious! I used full fat oat milk and it came out creamy and delicious. im so glad I tried it. I will definitely do it again . Thank you Sam you work really hard I love watching your channel.
Sam Turnbull says
Aww thank you so much Peggy!
Matt says
Wow! the ultimate comfort food. It truly lives up to it's name. We had ours over farro cooked in Not Chik'n broth and Earth Balance spread. Outstanding!
Jess @ IDTLC Support says
Yum! That sounds amazing!
Autumn says
Absolutely delicious! I doubled the tofu and did 1 1/2 times the sauce for my family of 5. We devoured it. Definitely a keeper and will be making often. Thanks for another fab recipe!
Jess @ IDTLC Support says
Amazing!
Marg McPhedran-Axford says
This was one of the best dishes I have ever made. When I saw the recipe and realized all the ingredients were in my kitchen I couldn't wait to try it. I used your cashew cream recipe for the first time as well. So easy and delicious. Next time I will add some sauteed mushrooms because who doesn't love mushrooms?
I served it over rice and there is only a little leftover for lunch. Thanks Sam for another winner.
Jess @ IDTLC Support says
Amazing! We're delighted to hear you enjoyed it!
Claire says
Fantastic! Next time I'll double the sauce component and save pasta water for thinning. I used homemade cashew cream and it thickened up quite a lot. This recipe is an absolute keeper!
Barbara says
Had this for dinner , it was so good!! I used plant based sour cream. So easy to make.
Thanks for another great recipe
Brooke says
Thank you so much for this recipe! We made this last night and loved it, served over rice. We used Silk Heavy Whipping Cream, and we subbed jarred roasted red peppers for sun dried tomatoes. The fresh basil is wonderful on this dish! Next time my kid requested using half the amount of roasted red pepper flakes, and I might add a little more flour to the sauce to thicken it a little more. We are definitely adding this one to our regular rotation!
Sam Turnbull says
So happy you loved it Brooke!!
Karyn says
Was amazing. My family loved it 🙂
Jess @ IDTLC Support says
Wonderful!
Jessica Nieman says
Omg! Soooo good! Very aptly named.
Sam Turnbull says
Haha, thank you!
Ashlee B Rollins says
so glad you made this! I was dying to try making it plant based and you've made that easy!! can't wait to try!
Jess @ IDTLC Support says
We hope you love it!
Sheila McEown says
I made this tonight. As soon as I saw the email I knew what was going to be for supper. Amazing! Seriously so good the sauce on the tofu is so full of flavour. Don't omit or substitute for sun dried tomatoes and fresh basil! I had already made Easy Seitan and Best Greek Salad but knew I had to try this. Not sorry! So good.
Sam Turnbull says
So thrilled you loved it Sheila!
Jane says
Can you use vegan sour cream or whipping cream?
Sam Turnbull says
Yes the whipping cream would work as long as it is not sweetened. I think the sour cream could work too 🙂
Lee says
This looks so good I think I'll have to give this a try