Marry Me Tofu (Printable View)

Crispy tofu in a creamy sun-dried tomato garlic sauce with herbs. Ready in 40 minutes.

# What You’ll Need:

→ Tofu Preparation

01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp olive oil

→ Creamy Sauce

06 - 2 tbsp olive oil
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely diced
09 - 1/2 tsp red pepper flakes
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 cup unsweetened plant-based cream
12 - 1/2 cup vegetable broth
13 - 1/4 cup vegan grated parmesan
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - Salt and pepper to taste

→ Garnish

17 - Fresh basil leaves, chopped
18 - Vegan grated parmesan

# Cooking Steps:

01 - Pat tofu completely dry and cut into 1-inch cubes. Combine cornstarch, salt, and black pepper in a bowl. Add tofu cubes and toss until evenly coated on all sides.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add coated tofu cubes in a single layer. Cook for 3-4 minutes per side until golden brown and crispy on all sides. Remove from skillet and set aside.
03 - In the same skillet, add 2 tbsp olive oil. Sauté diced onion for 2-3 minutes until translucent and softened. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
04 - Stir in sliced sun-dried tomatoes. Cook for 2 minutes to release their oils and intensify flavor, stirring occasionally to prevent sticking.
05 - Pour in plant-based cream and vegetable broth. Add dried oregano, dried basil, vegan parmesan, salt, and pepper. Stir thoroughly to combine. Reduce heat to medium-low and simmer for 3-5 minutes until sauce slightly thickens and coats the back of a spoon.
06 - Return crispy tofu to the skillet. Gently fold and toss to coat each piece evenly in the creamy sauce. Simmer together for 2-3 minutes to meld flavors. Remove from heat.
07 - Serve immediately while hot. Garnish each portion generously with chopped fresh basil and additional grated vegan parmesan as desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Crispy tofu holds up beautifully without getting soggy
  • Everything happens in one pan so cleanup is almost nonexistent
02 -
  • Do not overcrowd the pan when cooking tofu or it will steam instead of crisp
  • The sauce thickens quickly as it cools so do not overreduce
  • Cast iron holds heat best for getting that golden crust
03 -
  • Use a splatter screen when cooking tofu to keep your stove clean
  • Let the sauce cool slightly before tasting to judge the seasoning properly

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