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
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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.
Tatjana Vidakovic says
It is awesome recipe, I loved crunchy tofu. Mixed it with pasta before eating, so it would stay crunchy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum! Sounds perfect!!!
Mia says
Girl……. That was so good!!! My new favorite thing. I’m making that again and again!!! Thank you for an easy delicious meal!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha love it!!! 😄
Katherine Emerson says
Hi Sam: I made this last week and it was 100% perfect. Made it again tonight - and although it was delicious (the most important outcome) - the sauce was very thin and watery. Same as last time, I used full-fat coconut milk (the kind in the can).
Where do you think I went wrong?
Thanks.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Katherine, the all-purpose flour that clings to the tofu is mainly what thickens the sauce in this recipe. If you want your sauce a little thicker, you can either reduce the vegetable broth, or make a cornstarch slurry to mix in once the coconut milk is added. Enjoy! 💚
MoTyCu says
Super delicious! Cooked this for dinner served over pasta and it was a hit. So flavorful and savory. We will be making it again. Thank you for the amazing recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it 🙂
Katherine Emerson says
Sam, I made this tonight and it was DELICIOUS!! I served it over mashed potatoes. I used one can of full-fat coconut milk for the "cream" and omitted the sun-dried tomatoes (because I don't really care for them). I can't wait to have the leftovers for the next couple of days 🙂
Jess @ It Doesn't Taste Like Chicken says
We're glad you liked it!
Judy M says
A “10!”
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much Judy!
Parvathy says
Parvathy
Nicola L. Bowman says
wow thos is so delicious! I thickenedit just a bit perfect!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it Nicola!
Katherine Emerson says
Hi Nicola: Did you thicken it with corn starch or flour? Thanks 🙂
Nicola L. Bowman says
I use tapioca starch mixed in water then added.to pan
Eva says
This came out delicious! Gonna make this again and again. Used a whole can of coconut milk and served over quinoa. Going to send this recipe to my best friend (who's a vegetarian like me) and my mom (who has greatly reduced her meat consumption). ❤️❤️❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it so much Eva, and love that you are sharing the recipe around 🙂
Robin says
this was yummy, but next time I will bake the tofu to get it really crispy. I will also add more sun dried tomatoes, lots of basil...more nutritional yeast.
Sam Turnbull @ It Doesn't Taste Like Chicken says
For sure, it's a great recipe for adjusting to your taste preferences 🙂
Joan says
Hi Sam,
LOVE,LOVE,LOVE all your recipes. And LOVE you too!
Can this one be frozen?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Joan, thank you! I wouldn't recommend freezing this one as the sauce could split and the tofu could become spongey. All the best!
Sandra P Hays says
Delicious!!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!
Saundra says
This recipe is so quick, delicious and decadent. I add a can of white lima beans to double down on the protein and fibre (and cause it tastes even more amazing). Definitely a go-to for me
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy it's a go-to recipe for you Saundra 🙂
Laura says
I made this for the first time. It was a hit with my husband, my 23yo son and my 16yo son.
I can't wait to make it for the rest of my gang!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it! 🙂
Shannon says
Hi! Could you use heavy whipping cream or whole milk instead of the vegan cream? I am not vegetarian or vegan but would like to try it with what I have on hand 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shannon, since I create vegan recipes, I only recommend plant-based alternatives, and I haven’t tested this recipe with animal-based products. If you'd like to stick with what you have, you’re welcome to experiment, but I can’t say for sure how it will turn out. I hope you give the vegan version a try sometime—it’s delicious! Happy cooking!
Karen says
I used dairy half and half and it was delicious!
Cheryl says
Soooo easy, SOOOO delicious! Thank you for this 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're most welcome 🙂
Sofia says
there truly is not one recipe of yours that hasn't made my taste buds thrilled. I subbed pan fried red peppers for the tomatos and it turned our great. It's added to my bi-weekly rotation and everyone I have made it for has been obsessed! thank you for doing it once again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much! You totally made my day Sofia 🙂
Alicia says
I made this today and used coconut milk as I didn't have any Vegan cream.
Honestly it tastes absolutely delicious and is so easy to make.
I can always guarantee that a Sam Turnbull recipe will be the best.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alicia, Awww thank you so much!!! I'm so happy you love it!!
Alicia says
Honestly, you are the best. You're recipes never fail.😋
Hadley says
Made this tonight and loved it! It worked great with vegetarian substitutions (cream and cheese instead of plant cream and nutritional yeast). I recommend saving pasta water if you make pasta so you can make an extra creamy sauce!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Hadley!!
Hadley says
Made this tonight with some vegetarian substitutions since I’m not vegan, but stuck to the basics. The tofu came out so good. Will definitely do this again.
I recommend saving some pasta water for finishing off the dish if you do make pasta!
Will says
Do you have to press the tofu beforehand to get the moisture?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Will, nope! You can if you like but pressing tofu is usually only done when marinating the tofu separately. Since the tofu is pan fried, any extra moisture gets cooked out in the pan. I hope that helps!
Kristy says
Would this be okay reheated? Thinking about adding it to my lunch meal prep rotation. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Absolutely! Gently reheat on the stove or in the microwave. You may need to give it a stir as sometimes things can separate a bit when chilled. Enjoy!
Meg says
Brilliant recipe, 3x doing this. I only had my homemade cashew milk so put more in and reduced it. I’ve discovered that the amounts are ok to shift slightly (ie I don’t measure really just get proportions right. The fresh basil really elevates it, so this should be on the “don’t leave out” list.
(I also have used air fryer for tofu, same deal but no crunchy bits in the bottom of pan)
An easy quick recipe!
Thank you again from Australia!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy this has become a favorite recipe for you Meg!! Thank you for the review 🙂