Description
Marry Me Tofu is a creamy, flavorful vegan recipe featuring pan-fried tofu simmered in a rich sundried tomato and cashew cream sauce. This dish is packed with Italian-inspired spices, fresh herbs, and a luscious vegan parmesan finish, perfect served warm over rice for a comforting and hearty meal.
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, heavy book, or another pressing method to remove excess moisture.
- Soak the cashews: Soak the raw cashews in hot water for 30 minutes, then drain before use to soften them for blending.
- Make the dredge: In a wide, shallow bowl, whisk together the all-purpose flour, salt, ground black pepper, garlic powder, onion powder, and poultry seasoning until uniform.
- Prep the tofu: Slice the tofu into cutlets about ¼ inch thick or into cubes. Coat each piece thoroughly in the flour mixture, tapping off any excess flour, then set aside on a plate or cutting board.
- Pan-fry the tofu: Heat 2 tablespoons of dairy-free butter in a large skillet over medium heat. Fry the coated tofu pieces until golden brown on both sides, about 5-7 minutes. Remove from the skillet and set aside.
- Blend cashew cream: Add the drained soaked cashews and ⅔ cup fresh water to a high-speed blender. Blend until very smooth and creamy.
- Sauté the aromatics: In the same skillet, heat the sundried tomato oil and add the diced shallots along with ½ teaspoon salt. Sauté over medium heat until the shallots are translucent, about 4 minutes. Add the minced garlic, paprika, Italian seasoning, and red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Add remaining ingredients: Pour in the vegan chicken broth, blended cashew cream, chopped sundried tomatoes, and vegan parmesan. Stir well and bring the mixture to a simmer, then reduce the heat to low.
- Simmer with tofu: Add the pan-fried tofu back to the skillet. Allow everything to simmer gently for 5-7 minutes, letting the tofu absorb the sauce flavors.
- Season to taste: Stir in the finely chopped basil and parsley. Adjust salt and pepper seasoning according to your preference.
- Serve: Serve the Marry Me Tofu immediately while warm, ideally over a bed of rice, and enjoy the creamy, savory flavors.
Notes
- Storage: Best served fresh for maximum creaminess, but leftovers can be refrigerated for up to 3 days.
- Reheating: When reheating, add a splash of vegan chicken broth or water to loosen the sauce and warm gently until heated through.
- Pressing tofu properly is key to a firm texture and better absorption of flavors.
- Use vegan parmesan or nutritional yeast to keep this dish dairy-free and enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
