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Best Marry Me Tofu with Creamy

Best Marry Me Tofu with Creamy Sauce You'll Fall For

Experience the Best Marry Me Tofu with Creamy Tomato Sauce, a delightful vegan dish that combines crispy tofu in a savory, sun-dried tomato cream sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block super firm tofu Press extra-firm tofu for 20 minutes to remove moisture.
  • 3 tablespoons cornstarch Essential for coating before frying.
  • to taste teaspoon salt Adjust according to taste and dietary requirements.
  • to taste teaspoon black pepper Adds mild heat and flavor.
  • 4 tablespoons avocado oil Perfect for frying.
For the Creamy Sauce
  • 3 cloves garlic Use fresh for the best taste.
  • 1 cup sun-dried tomatoes Can substitute with fresh tomatoes.
  • 1 teaspoon oregano Offers delightful herbal notes.
  • 1/2 teaspoon red chili flakes Adjust to taste.
  • 1 cup vegetable broth Use low-sodium broth for less salt intake.
  • 2 tablespoons tomato paste Thickens and intensifies the sauce's flavor.
  • 1/2 cup cashew cream Can substitute with vegan or coconut cream.
  • 2 cups spinach You can swap in kale or arugula.
  • 1/4 cup fresh basil Dried basil can be used.
  • 2 tablespoons vegan parmesan Optional for flavor.

Equipment

  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Press the super firm tofu for 20 minutes to remove excess moisture, then slice into triangles or cubes.
  2. In a mixing bowl, combine cornstarch, salt, and black pepper. Toss tofu pieces in the mixture until evenly coated.
  3. Heat avocado oil in a skillet over medium-high heat. Fry the tofu for 3-4 minutes on each side until golden brown.
  4. In the same skillet, sauté minced garlic for 30 seconds until fragrant. Add chopped sun-dried tomatoes, oregano, and chili flakes. Cook for 1 minute.
  5. Pour in vegetable broth and tomato paste, stirring well. Allow to simmer, then add cashew cream and spinach, cooking until spinach wilts.
  6. Remove from heat and fold in fresh basil and vegan parmesan. Return tofu to the skillet, coating it with the sauce.
  7. Serve the creamy tofu mixture over garlic butter pasta, rice, or crusty bread.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 500mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 20mgCalcium: 150mgIron: 3.5mg

Notes

Always press tofu for at least 20 minutes for best results. Adjust seasoning and enjoy leftovers within four days.

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