Marry Me Tofu
If you’ve been on social media lately, you may have seen the viral Marry Me Chicken recipe making waves. Now, here’s the vegan version you didn’t know you needed. Marry Me Tofu is a rich, creamy, and flavorful dish featuring crispy tofu simmered in a luscious sun-dried tomato cream sauce.
This dish is perfect for a romantic dinner or a cozy family dinner. It’s an easy delicious recipe that comes together in just 20 minutes, making it great for busy nights. Serve it over pasta, rice, or with crusty bread to soak up every drop of the savory sauce.
Why You’ll Love Marry Me Tofu
- Made with crispy tofu for the best texture
- A rich creaminess from the sun-dried tomato cream sauce
- Packed with delicious flavors from garlic powder, onion powder, and blend of Italian herbs
- Perfect for meal prep: Store in an airtight container and enjoy later
- An easy vegan twist on the viral Marry Me Chicken recipe
What You Need To Make Marry Me Tofu
This dish comes together with simple pantry staples and fresh ingredients. You can find the full ingredient list and exact measurements in the recipe card, but here’s what you’ll need:
- Extra firm tofu, cut into triangles for a hearty texture
- Olive oil to sear the tofu to golden perfection
- Garlic and onion for depth of flavor
- Sun-dried tomatoes to bring a sweet-tangy punch
- Italian seasoning, red pepper flakes, and smoked paprika for warmth and spice
- Coconut milk for a rich, creamy sauce
- Cornstarch and vegetable broth to thicken the sauce
- Nutritional yeast for a subtle cheesy taste
- Fresh basil and lemon juice for brightness
- Salt and black pepper to enhance the flavors
How To Make Marry Me Tofu
- Sear the Tofu: Heat olive oil in a large skillet over medium heat. Add the tofu and cook until golden brown on both sides. Remove from the pan and set aside.
- Sauté the Aromatics: In the same skillet, add the onion and cook for about 4 minutes until soft. Add the garlic and cook for another minute until fragrant.
- Build the Flavor: Stir in the sun-dried tomatoes, Italian seasoning, red pepper flakes, and smoked paprika. Cook for 2 more minutes, letting the spices become aromatic.
- Make the Sauce: Pour in the coconut milk and stir to combine. Reduce the heat to a gentle simmer.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and vegetable broth. Pour this mixture into the skillet, then add the nutritional yeast, lemon juice, fresh basil, salt, and pepper. Stir well.
- Simmer and Serve: Let the sauce simmer for 2-4 minutes until it thickens slightly. Taste and adjust seasoning as needed. Serve hot over pasta, rice, or with crusty bread.
Commonly Asked Questions
Can I use a different type of tofu?
Extra firm tofu works best because it holds its shape, but firm tofu can also be used. Just be sure to press out excess moisture before cooking.
What can I substitute for coconut milk?
You can use cashew cream or a plant-based heavy cream alternative. If you’re not avoiding dairy, regular heavy cream works too.
How spicy is this dish?
The red pepper flakes add a mild heat, but you can adjust the amount to suit your taste. For a spicier kick, add more flakes or a pinch of cayenne pepper.
Can I make this ahead of time?
Yes! This dish stores well in the fridge for up to 3 days. Reheat it gently on the stovetop, adding a splash of broth or plant milk if the sauce thickens too much.
What’s the best way to serve Marry Me Tofu?
It pairs well with pasta, rice, quinoa, or even mashed potatoes. Crusty bread is also a great option for soaking up the sauce.
Marry Me Tofu
Ingredients
- 1 tablespoon olive oil
- 1 14 ounce extra firm tofu, cut into ¼ inch thick triangles
- 3 cloves garlic minced
- 1 small white or yellow onion diced
- ½ cup sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes add more as desired
- ½ teaspoon smoked paprika
- 1 can coconut milk
- 1 tablespoon cornstarch
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- juice of half lemon
- ¼ cup fresh basil chopped
- ¼ teaspoon sea salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the tofu and sear on each side until lightly golden. Add the onion and saute for 4 minutes until soft. Add the garlic and saute 1 additional minute until fragrant. Stir in sun-dried tomatoes, Italian seasoning, red pepper flakes, and smoked paprika. Cook for another 2 minutes until the spices and herbs are fragrant.
- Add the coconut milk and stir to combine, reduce the heat to a simmer.
- Add the cornstarch and vegetable broth to a small bowl and whisk to combine.
- Add the vegetable broth/cornstarch mixture nutritional yeast, lemon juice, fresh basil, salt, and pepper to the skillet. Stir to combine.
- Add more salt and pepper to taste. Let simmer for 2-4 minutes until it has thickened slightly.
- Serve over pasta, rice, or with crusty bread.