Name: Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 block firm or extra firm tofu, pressed; ¼ cup all-purpose flour; 1 teaspoon salt; ¼ teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon poultry seasoning; 2 tablespoons dairy-free butter; ⅓ cup raw cashews, soaked; ⅔ cup water; 2 tablespoons sundried tomato oil (or cooking oil of choice); 1 large shallot, diced; ½ teaspoon salt; 4 cloves garlic, minced; 1 teaspoon paprika; ½ teaspoon Italian seasoning; ¼ teaspoon red pepper flakes; 1 cup vegan chicken broth or vegetable broth; ½ cup sundried tomatoes in oil, roughly chopped; 2 tablespoons vegan parmesan (or 2 tablespoons nutritional yeast); ¼ cup basil, finely chopped; ¼ cup parsley, finely chopped; Salt and pepper, to taste

If you're craving something rich, comforting, yet totally plant-based, you're in for a treat with this Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe. It’s a dreamy tofu dish smothered in a luscious sauce that’s bursting with flavor — trust me, it might just have you proposing on the spot!

Creamy Sun-Dried Tomato Cashew Tofu - A white bowl filled with a layer of fluffy white rice. On top, there is a mound of creamy, light brown meatballs that have visible bits of green herbs and small red tomato pieces mixed in. The meatballs are roughly shaped and have a textured surface with some shredded cheese sprinkled on top. Small green herb pieces are also scattered over the rice. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe
Top Tip
How to Serve Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe

Why You'll Love This Recipe

This Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe holds a special spot in my heart because it transforms humble tofu into a superstar dish with a sauce that’s both rich and vibrant. Once you nail the sauce, you’ll find yourself coming back to this recipe over and over.

Amazing Flavor Boost: The sun-dried tomatoes and cashew cream create a sauce that’s decadently creamy yet fresh and tangy—a perfect match for tofu.
Crispy on the Outside, Tender Inside: Pressing and dredging the tofu makes it delightfully crispy while keeping the inside silky, balancing texture beautifully.
Simple Ingredients, Big Impact: With pantry staples like garlic powder, paprika, and Italian seasoning, this recipe is easy to make without hunting for fancy items.
Flexible and Friendly: You can easily swap ingredients and customize to your taste — I’ll share some of my favorite tweaks!

Creamy Sun-Dried Tomato Cashew Tofu - The image shows a pan filled with a creamy sauce that has a light orange color mixed with green herbs and small red bits. In the sauce, there are many evenly sized, light brown cubes that are partly covered by the sauce. The pan is round with a dark, patterned surface, and it sits on a white marbled background. The texture of the sauce looks thick and smooth with visible small pieces blending in photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe has a role in building layers of flavor and texture. Here’s why they’re essential and some insider tips for choosing the best versions.

Creamy Sun-Dried Tomato Cashew Tofu - Flat lay of firm tofu block with smooth, creamy white texture, raw cashews in their natural beige shells, bright red sun-dried tomatoes with a slightly wrinkled surface, vibrant green fresh basil and parsley leaves finely chopped with delicate veins, a large shallot showing pale purple and white layers, garlic cloves with smooth white skin, and a small pile of paprika powder in rich red color, all beautifully arranged with natural spacing and color contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Firm or extra firm tofu: Pressing tofu removes moisture so it crisps up nicely when pan-fried — don’t skim on pressing!
Flour and seasonings (salt, pepper, garlic & onion powder, poultry seasoning): This dredge adds a flavorful, crispy crust and a subtle herby note that’s key to elevating the tofu.
Dairy-free butter and sun-dried tomato oil: Adds richness and depth; the tomato oil especially amps up the sauce’s signature flavor.
Raw cashews: Soaked and blended, they create that creamy, silky base that feels indulgent without any dairy.
Shallots and garlic: These aromatics build a fragrant base—shallots bring a mild sweetness that balances the garlic’s punch.
Paprika, Italian seasoning, red pepper flakes: They bring warmth, herbiness, and a subtle kick to the sauce.
Vegan chicken or vegetable broth: Adds umami richness and thins out the cashew cream perfectly.
Sun-dried tomatoes in oil: The star ingredient for the sauce’s intense tomato flavor and texture.
Vegan parmesan or nutritional yeast: Adds cheesy, savory notes that round out the sauce.
Basil and parsley: Fresh herbs add brightness and a fresh, vibrant finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe can be. Whether you want to spice it up or keep things mild, or swap out the herbs depending on what’s fresh, it’s a forgiving recipe that invites creativity.

Variation with Smoky Heat: I’ve added smoked paprika instead of regular paprika and doubled the red pepper flakes for a smoky, spicy twist that my spice-loving friends adore.
Herb swaps: Sometimes I use cilantro or tarragon if I’m out of the usual herbs—it’s a simple swap that keeps things fresh and interesting.
Nut-free version: You can replace cashew cream with coconut cream if nuts aren’t your thing, though the flavor profile shifts slightly.
Protein Boost: Tossing in sautéed mushrooms or white beans can bulk this dish up if you want more texture and nutrition.

Step-by-Step: How I Make Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe

Step 1: Pressing and Preparing the Tofu for Crispy Perfection

Pressing the tofu well is a game changer here—without this step, it just ends up soggy. I like using a tofu press, but if you don’t have one, placing the tofu block between two plates and weighting it down with a heavy book works like a charm. Let it press for at least 30 minutes so you can get that satisfying crisp outside once pan-fried.

Step 2: Soak Cashews While You Prep the Rest

Soak raw cashews in hot water while you prep your tofu and mix your dredge. This softens them so the cashew cream blends up silky smooth without any graininess. A high-speed blender is your best friend here.

Step 3: Dredge the Tofu and Get it Golden

Whisk your flour with salt, pepper, garlic and onion powder, and poultry seasoning. Then coat your tofu slices or cubes evenly—don’t be shy about gentle presses to really get that dredge to stick. Heat your dairy-free butter in a skillet and pan-fry the tofu on medium heat, aiming for a golden-brown crust on each side. About 5-7 minutes usually does the trick.

Step 4: Blend Cashew Cream and Build Your Sauce

Drain those soaked cashews and blend them with fresh water until ultra creamy. Then sauté shallots and garlic in the sun-dried tomato oil and vegan butter until soft and fragrant—this is where your sauce flavors start to shine. Add your paprika, Italian seasoning, and red pepper flakes and cook for another minute or two.

Step 5: Simmer the Sauce and Combine Everything

Pour in the vegetable broth, the cashew cream, chopped sun-dried tomatoes, and vegan parmesan. Stir everything and bring it to a gentle simmer. Add the pan-fried tofu and let it soak up the sauce for 5-7 minutes on low heat. This step really lets those flavors mingle beautifully.

Step 6: Finish with Fresh Herbs and Season to Taste

Right before serving, stir in finely chopped basil and parsley, and season with salt and pepper to your liking. Fresh herbs add that vibrant pop of green and brightness that makes this dish feel complete.

Top Tip

Over the years making this Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe, I’ve learned a few tricks that make the sauce ultra creamy, the tofu perfectly crisp, and the overall flavor balanced and fresh. Here are my go-to tips for success!

Press the tofu properly: This can’t be overstated — moisture is tofu’s enemy when you want a crisp finish, so give it enough time to drain.
Don’t skip soaking cashews: Even 30 minutes makes a difference in getting a luscious, smooth cashew cream that really carries the sauce.
Use sun-dried tomato oil if you can: It adds an unbeatable depth to the sauce that olive oil just can’t match, but olive oil is a fine substitute.
Simmer gently: Too high heat can separate the sauce — keep it low and slow after the cashew cream goes in for the best texture.

How to Serve Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe

Creamy Sun-Dried Tomato Cashew Tofu - Serving Suggestion

Garnishes

I’m a sucker for fresh herbs, so I always finish this dish with a generous sprinkle of basil and parsley — they add freshness that balances the richness of the sauce. For a little extra indulgence, a sprinkle of toasted pine nuts or chopped sun-dried tomatoes on top adds wonderful texture and visual appeal.

Side Dishes

This tofu pairs beautifully with fluffy steamed jasmine rice or creamy polenta to soak up every bit of that luscious sauce. Roasted veggies like asparagus or Brussels sprouts add a nice contrast in texture and a pop of color on your plate. I often serve it alongside a crisp green salad for balance.

Creative Ways to Present

For special dinners, I like plating the tofu cutlets over ribbons of zucchini noodles or cauliflower rice, garnished with edible flowers or finely sliced fresh chili for a pop of heat and color. Drizzling a little extra sun-dried tomato oil around the plate makes it look restaurant-worthy!

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. The sauce may thicken as it sits, but don't worry — we'll fix that when reheating.

Freezing

I usually don’t freeze this recipe because the cashew cream sauce can sometimes separate after thawing. But if you want to, freeze in a sealed container and thaw slowly in the fridge overnight for best results.

Reheating

When reheating, add a splash of vegan chicken broth or water to loosen the sauce and warm gently on the stovetop or microwave, stirring occasionally to bring back that luscious creamy texture.

Frequently Asked Questions:

Can I use tofu other than firm or extra firm?

For the best texture, I recommend firm or extra firm tofu since softer types won’t hold up well to pressing and pan-frying. The crisp coating and tender inside are key to this recipe.

How do I make this recipe nut-free?

You can substitute the cashew cream with full-fat coconut milk or coconut cream. The sauce won’t be the same creamy texture as cashews provide, but it’s a good alternative for nut sensitivities.

Can I prepare parts of this recipe ahead of time?

Absolutely! You can press the tofu a day in advance and even soak the cashews ahead of time. The sauce is best fresh but can be reheated gently if made earlier in the day.

What can I serve this dish with?

This dish pairs wonderfully with rice, polenta, or roasted vegetables. You can also serve it over spiralized veggies or even crusty bread to soak up the sauce.

Final Thoughts

Honestly, this Marry Me Tofu in Creamy Sun-Dried Tomato Cashew Sauce Recipe consistently wows me and my guests. It’s one of those dishes that feels indulgent but is totally approachable. If you love creamy textures and bold, layered flavors but want to keep it plant-based and easy, this recipe is a keeper. Give it a try — I’m rooting for you to get that perfectly golden tofu and silky sauce on your first go!