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.
Misty Lee says
Scrumptious!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!
Joonatan says
ABSODELICOUS
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Joonatan! Glad you enjoyed it 😄
Heidi says
Sooo good, loved it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Heidi! So glad you liked it 😊
Jessie says
I used a stainless steel pan. I have a trick to make it like non-stick but the tofu still stuck and it ended up like tofu scramble. The flavor was good though.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Jessie! Stainless steel can definitely be tricky with tofu. A well-heated pan and a little extra oil can help, but I’m glad the flavor still worked out 😊
Lisa Hill says
The best recipe for non-vegan dinner guests, especially those who think they don't like tofu, LOL!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love that!! It’s always a win when it converts tofu skeptics 😊
sue says
This recipe sounds delicious! Could I substitute a plant-based yogurt for the heavy cream?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sue! Yes, you can substitute a plain unsweetened plant-based yogurt. It will be slightly tangier, but still very delicious 😊
Aspen Mixon says
Super tasty! I made this for my partner and me on Valentine's Day. I followed the recipe using homemade cashew cream, and just added a little rosemary and some fresh spinach. We had it with pasta. It was a tasty and satisfying meal! My non-vegan partner enjoyed it as much as I did, which is always a win. I'll definitely make it again sometime.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww I love this!! 💚 So glad you both enjoyed it, and rosemary is such a delicious add!
Lauren Jackson says
Such a great recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Lauren!! 💚 I’m so happy you enjoyed it!
Trish says
Delicious, and way easier than I was expecting! Will use this recipe next time I'm having friends over - it's sure to be a hit.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Trish! 😊 It’s perfect for entertaining. I hope your friends love it too.
Shay says
Evan non-vegans love this!!
I needed to contribute a dinner for a food-train organized for neighbors in need and I chose this. My neighbors later confessed they were nervous when they learned I would be contributing a tofu casserole. But they absolutely LOVED it! Said it was the best meal they’d had! And they’re not vegetarians or vegans.
This can turn around your whole approach to tofu.
Fabulous recipe! And it’s easy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Shay! That story made my day, I love when tofu wins over skeptics. Thank you so much for sharing, and for choosing it for such a kind gesture 💛
Alexia says
Wondering if this could b transformed into a slow cooker recipe… any thoughts on how to adjust?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alexia! I wouldn’t recommend this one for the slow cooker—the sauce can get too loose and the tofu won’t get the same texture. This recipe really shines when the sauce reduces and coats the tofu on the stovetop or in the oven. That said, leftovers do reheat beautifully if you’re looking for a make-ahead option!
Mary Arnold says
forgot to rate lat comment
Mary Arnold says
THat's a weird title, because I find as tofu goes, this tastes a lot like chicken, especially after it's been in the fridge a day or two, and if you over cook the tofu a bit in the oven.
Jess @ It Doesn't Taste Like Chicken says
Great! Thanks for your review, Mary!
Alicia Coumbe says
Amazing recipe. I used the top of a can of coconut milk instead of Vegan cream. It's absolutely delicious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, Alicia! Using the thick coconut cream is a perfect swap—so glad you loved it 😊 Thanks for the review!
Josie says
We absolutely loved this! I am not a fan of sun-dried tomatoes, but used anyways. It really added to depth of flavor. We also made your cashew cream which was great addition. I think I would have loved this with chicken in my carnivore days.
Thanks for another great recipe. Happy New Year’s Sam
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Josie! I’m so glad you loved it, and I’m especially happy the sun-dried tomatoes won you over 😄 Happy New Year!
Robin says
I loved this; however my meat eating friends didn’t. I was surprised. Undaunted, I am going to make it again, but I will prepare the sauce (sans tofu) , then bake the tofu in the oven with spices, corn starch, soy sauce (or salt) with a little EVOO. I will then serve the tofu separately to avoid any chance of soggy tofu. Wish me luck.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience, Robin, glad you enjoyed it, and I hope your next round turns out just how you like it.
KG says
So delicious and so simple. I used Silk's Dairy Free Whipped Cream and was worried the coconut flavour might come through – it was totally unnoticeable. Additionally, I made a little slurry of the sauce + 1/2 tbsp corn starch after a few minutes of simmering as it wasn't thickening quite to my liking. IMO, this little bit improved the texture meaningfully!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it KG! Love the idea of thickening it a touch to your liking.
Meg says
Love this recipe! Have you ever tried freezing it to eat later?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Meg! I don’t recommend freezing this one, the creamy sauce tends to split once thawed and the tofu loses its crispy texture. It keeps well in the fridge for 2–3 days, though, and reheats beautifully. 💛
Laura says
It was delicious! Even the kids loved it. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, Laura! I’m thrilled everyone loved it! ❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, thanks Laura!
Mary says
My daughter kept telling me good Marry Me chicken was and suggested I veganize it. Your recipe fit the bill and it turned out so good I caught my husband licking his bowl! I used No Chicken broth instead of vegetable but otherwise followed your recipe. Chef’s kiss 💋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing!! So thrilled you enjoyed it Mary! Thanks for the review 🙂