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Marry Me Tofu with Sun-Dried Tomato Spinach Cream Sauce Recipe

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4.2 from 3 reviews

Marry Me Tofu is a deliciously creamy and flavorful vegan dish featuring crispy pan-fried super-firm tofu in a rich sun-dried tomato and cashew cream sauce, infused with garlic, fresh basil, and spices. This quick 30-minute recipe delivers a satisfying plant-based meal that is perfect over rice, pasta, or with crusty bread.

Ingredients

Tofu

  • 16 ounce super firm tofu (or extra-firm, pressed well)
  • 4 tablespoons cornstarch
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons avocado oil (or other high-heat safe oil)

Sauce

  • 5 cloves garlic (minced)
  • 1/2 cup sun-dried tomatoes (chopped)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon salt (more or less to taste)
  • 1/4 teaspoon ground black pepper
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 cup Cashew Cream (or other vegan cream)
  • 2 cups baby spinach (sliced or chopped)
  • 4-5 fresh basil leaves (chopped)
  • 1/2 cup Vegan Parmesan (optional)

Instructions

  1. Prepare the Tofu: Remove the super-firm tofu from its package and pat it dry thoroughly with paper towels. Slice the tofu into small triangles or your preferred shape to ensure even cooking and better crispiness.
  2. Make the Coating Mixture: In a small bowl, combine cornstarch, nutritional yeast, salt, and black pepper. Stir well to evenly distribute all ingredients for the tofu coating.
  3. Heat the Oil: Heat avocado oil in a large non-stick or cast iron skillet over medium-high heat to get it ready for pan frying.
  4. Coat and Fry the Tofu: Dunk each tofu piece into the cornstarch mixture, ensuring each piece is fully coated. Place coated tofu gently in the hot skillet. Fry for about 4 minutes on one side until golden and crispy. Carefully loosen the tofu pieces with a spatula or fork and flip to fry the other side until equally crispy.
  5. Remove and Rest Tofu: Transfer the fried tofu to a plate and reduce heat to low-medium. If excess cornstarch remains in the pan, carefully wipe it out to prepare for the sauce.
  6. Sauté Garlic: Over low-medium heat in the same skillet, add minced garlic and cook for 1-2 minutes, stirring frequently until fragrant. Add an extra tablespoon of oil if the pan appears dry.
  7. Add Flavorings: Stir in chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook this mixture for about 1 minute to develop flavors.
  8. Simmer Sauce: Pour in vegetable broth, tomato paste, cashew cream, and add the baby spinach. Stir well and bring the mixture to a gentle simmer over medium heat. Cook for about 5 minutes, until the sauce warms through and the spinach wilts. Adjust seasoning with additional salt, pepper, or chili flakes as desired.
  9. Finish the Sauce: Remove from heat and stir in fresh chopped basil leaves and vegan parmesan cheese if using. Gently place the fried tofu pieces back into the sauce and carefully flip them to coat evenly in the creamy mixture.
  10. Serve: Serve the Marry Me Tofu immediately. This dish pairs wonderfully with cooked rice, pasta, or fresh crusty bread for a complete vegan meal.

Notes

  • You can substitute extra-firm tofu if super-firm is unavailable—ensure it is pressed well to remove excess moisture.
  • Cashew cream can be homemade by blending soaked cashews with water until smooth, or use store-bought vegan cream alternatives.
  • Adjust red chili flakes according to your heat preference.
  • For a gluten-free option, double-check that all ingredients like nutritional yeast and vegan parmesan are certified gluten-free.
  • This dish is best served fresh for optimal texture—leftovers can be refrigerated and gently reheated.

Find it online: https://cookedbygrace.com/marry-me-tofu-with-sun-dried-tomato-spinach-cream-sauce-recipe/