Looking for a cozy dish that’s bursting with flavor and totally plant-based? This Marry Me Tofu with Sun-Dried Tomatoes and Cashew Cream Recipe is the one that always makes me feel like I’m treating myself — silky cashew cream, tangy sun-dried tomatoes, and crispy tofu all come together in the most comforting way.

marry me 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 with Sun-Dried Tomatoes and Cashew Cream Recipe
Top Tip
How to Serve Marry Me Tofu with Sun-Dried Tomatoes and Cashew Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Marry Me Tofu with Sun-Dried Tomatoes and Cashew Cream Recipe

Why You'll Love This Recipe

I still remember the first time I made this Marry Me Tofu with Sun-Dried Tomatoes and Cashew Cream Recipe — it felt like a little kitchen magic. Every bite has rich, creamy depth from the cashew sauce, perfectly balanced with bright herbs and a hint of spice. It’s easy enough for weeknights but impressive enough to share with friends.

Amazing Texture: The tofu gets beautifully golden and crispy on the outside while staying tender inside.
Rich Cashew Cream: Adds a luscious, dairy-free decadence that’s surprisingly simple to make.
Bold Flavors: Sun-dried tomatoes bring a tangy sweetness that pairs perfectly with the herbs and spices.
Versatile & Satisfying: Whether vegan, gluten-free, or just a tofu lover, you’ll find this dish hits all the right notes.

marry me 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

The combination of smooth cashew cream and crispy tofu wrapped in savory seasoning is what makes this dish stand out. Also, the sun-dried tomatoes soak up flavors beautifully and add just the right punch of tanginess. Here’s the magic behind each key ingredient:

marry me 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: Essential for holding shape during frying and delivering that satisfying chewy texture.
All-Purpose Flour & Seasonings: Creates a delicate crust that locks in flavor — make sure to get an even coating for the best crisp.
Dairy-Free Butter: Adds richness and helps achieve a golden crust on the tofu without overpowering flavors.
Raw Cashews: The heart of the creamy sauce — soaking them softens for a perfectly smooth blend.
Sun-Dried Tomato Oil & Tomatoes: Brings concentrated tomato flavor and a slightly chewy texture that contrasts nicely with tofu.
Shallots & Garlic: These aromatics build the savory base, filling your kitchen with irresistible smells.
Spices & Herbs: Paprika, Italian seasoning, basil, and parsley bring freshness and warmth — don’t skip these!
Vegan Parmesan or Nutritional Yeast: Adds a cheesy, umami depth to round out the flavors.

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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

One of my favorite things about this Marry Me Tofu with Sun-Dried Tomatoes and Cashew Cream Recipe is how easy it is to personalize. Play around with the spices or swap herbs according to what you have on hand — you really can’t go wrong.

Variation: I sometimes add a splash of white wine or sherry to the sauce for an extra layer of complexity — it transforms the dish beautifully.
For extra heat: Feel free to increase the red pepper flakes or add a dash of cayenne if you love a little kick.
Seasonal switch-up: Fresh cherry tomatoes tossed in at the end make a nice summer twist when sun-dried tomatoes feel a bit heavy.
Nut-free swap: If cashews aren’t your thing, try silken tofu blended with a bit of plant milk for the creamy sauce instead.

Step-by-Step: How I Make Marry Me Tofu with Sun-Dried Tomatoes and Cashew Cream Recipe

Step 1: Press the Tofu Like a Pro

Start by pressing your tofu for at least 30 minutes. Trust me, taking this step seriously makes all the difference — you'll get crispy edges and a nice firm bite. I like using either a tofu press or just stacking a heavy book on a plate lined with paper towels. While the tofu presses, soak your cashews in hot water — this softens them so they'll blend into the creamiest sauce without any grit.

Step 2: Prepare the Flavorful Dredge

Mix your all-purpose flour with salt, black pepper, garlic powder, onion powder, and a hint of poultry seasoning in a shallow bowl. This mixture creates the perfect coating, locking in flavor and creating that golden crust. When you coat the tofu slices or cubes, be gentle but thorough to get an even layer—tap off any excess to avoid clumps.

Step 3: Pan-Fry to Golden Perfection

Heat dairy-free butter in a skillet over medium heat, then add coated tofu. Fry for about 5-7 minutes per side until beautifully golden and crispy. Don’t forget to resist flipping too often — letting it sear properly is key. Once golden, set the tofu aside to rest while you make the sauce.

Step 4: Blend Your Silky Cashew Cream

Drain the soaked cashews, then blend them with fresh water until smooth and velvety. This creamy base will carry all those bold flavors and create the luscious texture that makes this dish extra special.

Step 5: Sauté Aromatics & Build Your Sauce

In the same skillet, heat vegan butter and sun-dried tomato oil. Toss in diced shallots with a pinch of salt and cook until soft and translucent — about 4 minutes. Add minced garlic, paprika, Italian seasoning, and red pepper flakes and sauté another minute or two until fragrant. These steps fill your kitchen with such an inviting aroma you’ll already be eager to dig in.

Step 6: Bring It All Together

Pour in the vegan chicken broth, your cashew cream, chopped sun-dried tomatoes, and vegan parmesan or nutritional yeast. Stir gently and bring to a low simmer. Nestle the fried tofu into the sauce and let everything mingle on low heat for 5-7 minutes, so the tofu absorbs the flavors without losing its crispy character.

Step 7: Finish with Fresh Herbs & Seasoning

Finish off with freshly chopped basil and parsley along with salt and pepper to taste. This last touch adds fresh color and aroma that really makes the flavors pop.

Step 8: Serve and Enjoy!

I love serving this warm over fluffy rice to soak up that heavenly sauce. Serve immediately for the best experience, or you might find yourself snacking on leftovers straight from the fridge — which happens to me way too often.

Top Tip

I’ve made this Marry Me Tofu with Sun-Dried Tomatoes and Cashew Cream Recipe dozens of times now, and a few things have stood out in making the biggest difference. These tips will help you get it just right the first time — trust me, it’s worth it.

Press Tofu Well: Pressing tofu thoroughly is key — less moisture means crispier edges and better texture.
Don't Skip the Soak: Soaking cashews in hot water softens them perfectly for a smooth sauce; rushing this step leads to gritty texture.
Patience When Frying: Let tofu cook undisturbed until golden before flipping — flipping too early causes sticking and breaks the crust.
Season the Sauce Carefully: Since the sauce has subtle nutty sweetness, taste and adjust salt and pepper gradually to keep the balance just right.

How to Serve Marry Me Tofu with Sun-Dried Tomatoes and Cashew Cream Recipe

Garnishes

I’m a big fan of topping this dish with a little extra fresh basil and sometimes a sprinkle of crushed red pepper flakes if I want to add some heat. A drizzle of good olive oil right before serving also adds shine and richness. If you’re aiming for a fancy touch, some toasted pine nuts scattered on top add beautiful crunch.

Side Dishes

Usually, I pair this with simple fluffy jasmine or basmati rice to soak up the sauce, but zucchini noodles or creamy polenta work wonderfully too. I’ve also served it alongside a crisp green salad with lemon vinaigrette for a fresh counterpoint that balances the richness.

Creative Ways to Present

For date nights or special dinners, try plating the tofu slices stacked neatly over the rice with a spoonful of sauce drizzled elegantly. A side of roasted asparagus and a sprig of fresh herb on top feels restaurant-worthy, and the colors really pop. I love this recipe’s versatility for both casual and fancy occasions.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The tofu holds up well, but the cashew cream sauce will thicken, so you’ll want to loosen it up when reheating.

Freezing

I don’t usually freeze this dish because the creamy sauce can separate slightly, but if you do, freeze it in a well-sealed container and thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers gently on the stovetop over low heat, adding a splash of vegan chicken broth or water to loosen the sauce. This helps restore that lovely creamy texture without overcooking the tofu. Microwave works too but watch it closely to avoid drying out.

Frequently Asked Questions:

Can I use silken tofu instead of firm tofu?

Silken tofu is much softer and more delicate, so it won't hold up well when pan-fried for this recipe. For best results and texture, stick with firm or extra-firm tofu and press it well before cooking.

Do I have to soak cashews overnight?

Nope! Soaking cashews in hot water for 30 minutes, like in this recipe, is enough to soften them for blending into a creamy sauce. Overnight soaking isn't necessary unless you want to prepare in advance.

Can I make this gluten-free?

Absolutely! Just swap the all-purpose flour with your preferred gluten-free flour blend. Make sure it's a blend suitable for coating and frying to get the same crispy results on the tofu.

What can I serve this with for a complete meal?

Serving this Marry Me Tofu with Sun-Dried Tomatoes and Cashew Cream Recipe over rice, creamy polenta, or gluten-free pasta works beautifully. Pair it with steamed veggies or a fresh salad to round out your meal.

Final Thoughts

This Marry Me Tofu with Sun-Dried Tomatoes and Cashew Cream Recipe quickly became one of my go-to favorites when I want to impress myself or anyone else at the table. It’s comforting, indulgent, and still nourishing — all that without a drop of dairy or meat. I hope you’ll give it a try soon and find that same warm, satisfied feeling I get with every bite. Let me know how you make it your own!