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:
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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.
Sam says
This is one of my favorite vegan recipes, thank you Sam! I'm thinking of making this for a vegan main to accompany holiday meals this season. In case I have to make ahead, what is the best way to reheat this dish? (I'm thinking I'd make day-of, but might have some travel/down time before serving.)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sam! (great name 😉 ) So thrilled you enjoy it! You can just reheat it gently on the stove, adding an extra splash of water or cream if needed to loosen the sauce. Garnish fresh with basil. EnjoY!
Stephanie says
Another winner! This was delicious served over fettucine. I had a 16-oz. tub of tofu, so I bumped up the sauce proportions to be sure I would have enough sauce. Honestly, I think I will always double the sauce ingredients (except the crushed red pepper) -- it's as good being mopped up with a piece of bread as topping the pasta.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie, I’m so happy you loved it 😊 Doubling the sauce is always a great move! Thanks so much for sharing how you adapted it.
Shirley says
Served this recipe over rice with brussel sprouts as the side and it was awesome! My husband, who is not vegan, loved it. I will be serving this regularly.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shirley, that sounds like such a delicious meal and I love that your husband enjoyed it too 😊 I’m so glad it’s going into the regular rotation at your house.
Amy Sigman says
This was so easy( I actually used your cashew cream recipe too) and delicious that I actually doubled the sauce and made extra for leftovers! Now I can’t wait try the other recipes on the list. The 20
minutes is accurate and this can be made for a quick weeknight meal. Definitely a make-again!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it so much Amy 🙂
Connie says
This is delicious! I got my husband to make it while I did other chores and he is so pleased he did it. A new favorite for using tofu. Thank you.
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Thanks for the review!
Lyn Bart says
I love this recipe so much but there’s never enough! I don’t see anything about freezing some so is that possible? I use your cashew creme
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lyn! I’m so happy you love it! You can freeze Marry Me Tofu, especially with the cashew cream, but just a heads-up that the tofu won’t stay crispy after thawing, it’ll turn a little softer and spongier. It still tastes delicious, though! If you want to keep that freshly crisp texture, it’s best to make the tofu fresh and freeze just the sauce instead. 😊
tee tee says
It was great all my friends loved it. We ate it at a birthday/dinner party we had last week. My friends asked where could they get such good food like this for themselves. The shocking thing about this is my friends are not vegan and never were vegans. I myself was born and raised as a vegan. I think I got my friends hooked on vegan food yeah. I might just change the way they eat/view things in the future. Yeah to me as a person who was born and raise as a vegan that is a wonderful thing that happen last week.
Jess @ It Doesn't Taste Like Chicken says
That's incredible! We're so happy you were able to impress your friends with this recipe!
Carrie says
My husband and I really liked this over mashed potatoes. I used your cashew cream recipe and the sauce turned out just the right consistency. Next time I will need to use less crushed red pepper and try it over rice or noodles.
Jess @ It Doesn't Taste Like Chicken says
Perfect! Thanks for your review, Carrie!
tee tee says
I never tried it over mashed potatoes. Now I tried it over rice and noodles before. It was great and my friends loved it. I even gave a big dish of some to my appartant manager and she said that her and her family loved it. She even asked for the recipe so she can cook it herself.
Robin says
I love this recipe!!,,However, the two meat eaters I shared with didn’t like texture of the tofu. So next time I would bake the tofu and add to the top of finished sauce so tofu remains crunchy. For me, the recipe is perfect.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoy it Robin! People who aren't used to eating tofu can be a bit picky!
Kaje says
I think I've made this once a month since finding this recipe. I make it with gluten-free flour and it's excellent. Everyone I've served it to absolutely loves it--I had one non-vegan friend who hated tofu who tried this and said it changed their mind on tofu! I used coconut milk and cream both in this recipe because I live somewhere where I don't have access to a lot of different vegan stuff. The cornstarch slurry I tried following the advice of another commenter made chunks in the coconut milk--not tasty! The coconut cream worked much better. I haven't had it with anything other than pasta, but it's great with pasta. I've made it so many times, I just add some of the ingredients with my heart at this point. This recipe is really easy to modify, and the leftovers keep really well.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's so wonderful Kaje! I am so thrilled this has become a go to recipe for you 🙂
Patti says
Love this recipe! I make it often!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Thanks so much Patti! Thank you for the review 🙂
Jay J says
I'm so sad. This recipe is either not good or not easy. I have followed it twice and both times the "sauce" has been entirely liquid. The tofu is good, but what's the point in that when the liquid sauce just sogs it up right after? I checked out other recipes and found that some use tomato paste. I'll be trying one of those next, I feel like it could work as some sort of binder? Otherwise, skip this dish.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jay, by liquid do you mean the sauce is thinner than you would like? The sauce is not intended to be super thick. If you take a look at the video you will see the consistency you can expect the sauce to be. If you want it thicker than that, you could make a cornstarch slurry and stir that into the sauce to thicken. I hope that helps!
Sally Shore says
This was literally an amazing dish! It couldn’t get any better! Thank you for all of your recipes, especially this one!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! Thanks so much Sally 🙂
JR says
Flavour was good, but way too spicy for my palate. Will remake with less red pepper flakes next time.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi JR, glad you enjoyed the flavor. Yes you can reduce or omit the red pepper flakes to suit your preferences. Enjoy!
Matthew says
So delicious! Spooned it over brown rice with roasted broccoli on the side. Perfect meal. Comfort food that's actually healthy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Love that! It doesn't get better than healthy comfort food!
Gemini says
I used just the solid portion of a can of unsweetened coconut cream and it definitely wasn't thick enough. I would cook flour and more olive oil between frying the tofu and adding the garlic to make a roux to help thicken. I added a few tbsp of uncooked flour and boiled it before re-adding the tofu and that thickened it okay.
I also added fresh spinach at the end to make it a little more green. Over all, very rich and while a good recipe just not really to my taste. I don't think I'll make it again but its not the recipe's fault LOL
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Gemini 😊 Totally fair. Sounds like you made some smart tweaks to get the texture right, and I appreciate you giving it a shot even if it wasn’t quite your thing!
Lyle Phelps says
This is definitely a crowd pleaser. I did the complete recipe which listed four servings, but it barely fed two! Plan to make it again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lyle 😊 Haha, love hearing it was such a hit, next time sounds like a double batch might be in order! It also depends on how many sides you serve it with.
Amy W says
So good!!! Made it with the cashew cream which was so easy and I feel so good not eating all that heavy dairy cream. Thank you so much for sharing this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're most welcome Amy! I am so happy you loved it. Thank you for your review 🙂
Dani says
So good! Used your hemp cream and it came out perfect!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay! So happy you loved it Dani! Thank you for the review 🙂
Kathleen says
It was a favourite at our Easter dinner. We will have it now as part of all our holiday feasts, as maybe a main for our vegans and a yummy hearty side for anyone and everyone 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I'm so thrilled you enjoyed it so much and it has become a bit of a tradition! Thank you for the review Kathleen 🙂