Author: 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. 💞
FEATURED COMMENT:
Five stars are not enough. It's a 10! This recipe is in my regular rotation and I look forward to it. The only complaint is there are no leftovers! - Marg ⭐⭐⭐⭐⭐
Inspired by the trending Marry Me Chicken recipe I decided to make a vegan version of this dish using tofu. If you're new to cooking tofu, check out my Tofu 101 guide for all the basics on pressing, seasoning, and getting that perfect texture. 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 Cooking 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 cooking 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.
(click stars to vote)
Marry Me Tofu
Servings:
PRINT
PIN
Video
COMMENT
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 heavy 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 cooking 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.
Patti says
My husband I love this recipe. We have at least twice per month. I've made a few alterations, including adding in sauted mushrooms has given it a bit more umami flavour profile.
Jess @ It Doesn't Taste Like Chicken says
Very nice! Thanks for sharing!
Jorie Belisle says
Delicious!
Meg says
Freaking wonderful. My (meat eating) partner loved it too. Thank you!
Meg says
Ps I added green bens to sauce, used your cashew cream recipe for cream, also air fried tofu chunks. Halfway, drizzled more oil on them.
Jess @ It Doesn't Taste Like Chicken says
That's terrific! We're thrilled you and your partner both enjoyed it!
Eric L says
Homerun!
We air-fried the tofu and the otherwise follows as-written. Sauce thickened nicely.
Oh yeah, I did add a couple zucchinis (diced). Can't wait to make it again!
Jess @ It Doesn't Taste Like Chicken says
Sounds like a great addition! Yum! We're thrilled you enjoyed it.
Ryan says
Really delicious recipe. Thank you! Used Quorn chick'n pieces instead of tofu. Used Country Crock Plant Cream as the cream and possible a bit too much vegetable stock, but all in all this was a winner of a dish.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Ryan!
Judy says
This recipe has become my favourite way to eat tofu.Easy to make, a great flavour and it freezes well.
Jess @ It Doesn't Taste Like Chicken says
We're happy you liked it!
Susan BIrkett says
Made this tonight, very delicious and easy to make. Didn’t change anything to the recipe but next time I will press the tofu as it feel apart when cooking, I probably over stirred it.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience!
Rumi says
IT REALLY WORKED!!!! Gf of 3 months proposed to me after eating ths tofu (we r both girls)
Sam Turnbull says
Wow that's amazing! Congratulations!!
Carolyn says
I like your idea of soaking the curls in vegan chicken broth. I just bought curls and I'm reading recipes galore trying to figure out the best ones for my size table. I do have some delicious Chinese stir fry recipes that I plan to sub' with extra firm tofu and curls. I'm single and live alone and need to find recipes that will fit my everyday needs on a smaller scale.
Sam Turnbull says
Hi Carolyn, I don't know if you are aware of this but on the recipe cards, next to the INGREDIENTS headline there is a button to half the recipe. You can also change the number next to Servings and it will also adjust the recipe to suit your needs. That will help you make smaller portions 🙂
Carolyn says
Haven't made this yet but it sounds delightful and temps my appetite. Can I freeze this? I need recipes that are good for one person. I know, I know, I can cut recipes in half or quarters. But I'm a senior and live alone and don't like waste.
Sam Turnbull says
Hi Carolyn, I haven't tested it frozen, but I wouldn't recommend it for this recipe as it would change the texture of the tofu and the creamy sauce could potentially split.
Carla Briggs says
Made this for Easter dinner. The carnivores loved it as well as the vegan. Definitely added to the make again list! Served over fettucine. I did add a tad more Italian seasoning.
Jess @ IDTLC Support says
That's wonderful!
Lori says
The flavors in this are incredible! I made one crucial substitution that elevated it further -- chickpea tofu. It adds just a little more complexity and takes it from amazing to unforgettable!
Jess @ IDTLC Support says
Excellent! Thanks for sharing!
Ann Mione says
WOW! This is AMAZING! I've made it both with tofu and also soy curls soaked in (vegan) chicken broth and browned in the pan. Both are exceptional meals. We devoured this. I didn't have creamer, but used half vegan heavy cream and half oat milk. Served over pasta. Scrumptious!
Jess @ IDTLC Support says
Thanks for sharing, Ann!
Carolyn says
I like your idea of soaking the curls in vegan chicken broth. I just bought curls and I'm reading recipes galore trying to figure out the best ones for my size table. I do have some delicious Chinese stir fry recipes that I plan to sub' with extra firm tofu and curls. I'm single and live alone and need to find recipes that will fit my everyday needs on a smaller scale.
Laurie says
This is great! I read thru many of the comments regarding add-ins and decided to add a small can of mushrooms and 1/2 c green peas. Turned out terrific! The sauce wasn’t thickening so I threw a cornstarch and water slurry together as did another commenter and it came together almost immediately after I poured it in. This recipe is definitely a keeper. The spice amounts ere perfect. My husband is not vegan and thought the tofu was chicken breast! We had it over white basmati rice.
Jess @ IDTLC Support says
We're so happy you you loved it and made some tasty additions!
Christine says
Oh. My. Gosh! This was amazing!!! Approved by my meat-loving son-in-law for serving to non-vegans
Jess @ IDTLC Support says
Wow, that's terrific news!
Elizabeth says
The tofu started off ok. The sauce part got weird. Unfortunately I found it bland. It could of been because I let it sit while I biked to the store for the SDT. Will not try again.
Gabby says
This was soooooo good! Only change was I used Cashew milk and made a cornstarch slurry to thicken. It worked perfectly. Next time I will double the sauce. It’s so good I wanted more.
Jess @ IDTLC Support says
Yes, more sauce! Yum!
Sue Coolen says
love this, changed a bit, I used basil and sage for spices, my own sour cream and oat milk and I cooked the tofu in my air fryer. I also added mushrooms and spinach
Jess @ IDTLC Support says
We love hearing how readers adapt and suit to their taste preferences!
Susan says
Very tasty, savory dish! I used almond/coconut cream, and rice flour instead of regular flour. Added edamame beans, shiitake mushrooms for color contrast against the sun dried tomatoes. This was good over pasta and I'm sure over rice, toasted sourdough - lots of options!
Jess @ IDTLC Support says
Thanks for sharing your experience!
Jan says
Although I am aiming at control of my calorie and fats this year, I noted this recipe among several you flagged in a recent posting, specifically because I had a package of ancient cashews that needed to be gone. The extremely versatile sauce came together without a fuss and I served it over baked sweet potatoes which also needed to be gone. The result was amazing I believe this recipe would turn an ordinary pasta night into a crave-worthy event. Others have suggested green chilies and capers, any or all of which would be an intriguing experiment. The aromas in the kitchen the following morning had me smiling over the "marry me" theme --if someone had cooked this dish for me, I would be thinking long term relationship for sure. :>)
Jess @ IDTLC Support says
Hahaha, we love it! Thanks for your review, Jan!