Marry Me Tofu
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.
Servings: 4
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.
Notes
Vegan Heavy Cream: Many grocery stores now carry vegan creams made from oats, cashews, or coconut. These all work great in this recipe. Just make sure to choose one that is unsweetened and unflavored. For a homemade option, you can use cashew cream (omit any sweeteners or flavorings). Full-fat canned coconut milk also works, but keep in mind it will add a coconut flavor. You can also use a plain plant-based milk, just choose one with a higher fat content to help prevent splitting.
Oil-Free Option: To make this recipe oil-free, omit the flour and season the tofu with salt and pepper. Cook the tofu in a non-stick pan using a splash of water or broth as needed. Before adding the vegetable broth, whisk the 3 tablespoons of flour into the broth to create a slurry. Pour it into the pan along with the remaining ingredients and continue with the recipe as written.
Nutrition
Serving: 1 serving without pasta or rice(recipe makes 4 servings) | Calories: 342kcal | Carbohydrates: 23g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 590mg | Potassium: 689mg | Fiber: 3g | Sugar: 12g | Vitamin A: 400IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 4mg
Find it online:
https://itdoesnttastelikechicken.com/marry-me-tofu/Scan the QR code for updates, tips, and to ask me any questions!
