Description
A creamy, flavorful Marry Me Tofu recipe featuring pan-fried tofu coated in a spiced flour mixture, served in a rich cashew cream and sun-dried tomato sauce with aromatic herbs. Perfect for a comforting vegan main dish served over rice.
Ingredients
Scale
Tofu
- 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
Cashew Cream
- ⅓ cup raw cashews, soaked
- ⅔ cup water
Remaining Ingredients
- 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
Instructions
- Press the tofu: Press the tofu for at least 30 minutes using a tofu press, a heavy book, or any preferred method to remove excess moisture for better texture.
- Soak the cashews: Soak the raw cashews in hot water for 30 minutes to soften, then drain before blending.
- Make the dredge: In a wide, shallow bowl, whisk together the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until uniform.
- Prep the tofu: Slice the tofu into ¼ inch thick cutlets or cubes. Coat each piece on both sides evenly in the flour mixture, tapping off excess, and set aside.
- Pan-fry the tofu: Heat 2 tablespoons of dairy-free butter in a large skillet over medium heat. Fry the tofu pieces on both sides until golden brown, about 5-7 minutes. Remove and set aside.
- Blend cashew cream: Drain the soaked cashews and blend with ⅔ cup fresh water in a high-speed blender until smooth and creamy.
- Sauté the aromatics: In the same skillet, heat the sundried tomato oil and vegan butter over medium heat. Add the diced shallots and ½ teaspoon salt, then sauté until translucent, about 4 minutes. Add the minced garlic, paprika, Italian seasoning, and red pepper flakes; cook for another 1-2 minutes.
- Add remaining ingredients: Pour in the vegan chicken broth, stir in the cashew cream, sundried tomatoes, and vegan parmesan. Bring to a simmer, then reduce heat to low. Return the pan-fried tofu to the skillet and simmer for 5-7 minutes to meld flavors.
- Season to taste: Stir in the freshly chopped basil, parsley, and adjust salt and pepper as needed.
- Serve: Serve the Marry Me Tofu hot over rice or your favorite grain, enjoying immediately for best creaminess.
Notes
- Storage: Best enjoyed fresh for maximum creaminess; leftovers can be refrigerated for up to 3 days.
- Reheating: To reheat, add a splash of vegan chicken broth or water to loosen the sauce and warm gently on the stovetop.
- Pressing tofu properly is key to achieving a good texture; pressing removes excess moisture that can prevent crisping.
- Cashew cream can be substituted with another creamy plant-based sauce if cashews are unavailable.
- Adjust red pepper flakes to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
