Name: Marry Me Tofu in Sun-Dried Tomato Cashew Cream 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 love creamy, flavorful, and comforting plant-based meals, you’re going to adore this Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe. It’s rich, satisfying, and totally crave-worthy—a dish I find everyone raves about after the first bite. Stick around, and I’ll walk you through how to get that perfect balance of flavors and textures right at home.

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

Why You'll Love This Recipe

Honestly, this Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe quickly became one of my favorites to whip up when I want a cozy, indulgent meal that’s also guilt-free. The creamy cashew sauce and the spiced, crispy tofu just come together in a way that feels extra special—like a little celebration in your kitchen.

Ultra Creamy Sauce: The cashew cream base adds such smooth richness, making this dish velvety without any dairy.
Perfectly Crispy Tofu: Pressing and dredging the tofu before pan-frying gives it an irresistible golden crust that holds up well in the sauce.
Sun-Dried Tomato Punch: The sun-dried tomato oil and chopped tomatoes lend a savory, tangy depth that truly elevates the flavors.
Easy to Customize: Whether you want it gluten-free, extra spicy, or packed with herbs, you can tailor this dish to your liking.

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

This recipe uses a handful of kitchen staples and a few special ingredients that create a lush, balanced dish. The combo of tofu and cashew cream offers creamy protein richness without heaviness, and the sun-dried tomatoes add that unmistakable tang and umami.

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: Pressed well to remove moisture, so it fries up crisp instead of soggy.
All-Purpose Flour: Helps create a crispy coating on the tofu for texture contrast.
Dairy-Free Butter: Adds a buttery flavor without dairy, browns beautifully in the skillet.
Raw Cashews: Soaked and blended into a creamy sauce that’s silky and neutral, perfect for carrying flavors.
Sun-Dried Tomato Oil: Concentrates that sweet and tangy tomato essence right into the dish.
Shallots and Garlic: Sautéed to develop a fragrant base for the sauce.
Vegan Parmesan or Nutritional Yeast: Adds cheesy, umami notes without dairy.
Herbs (Basil and Parsley): Freshness and color pop at the end for balance.

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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 the best things about this Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe is how adaptable it is. I’ve experimented by tweaking spices and accompaniments, and it always shines. Feel free to adjust based on what you love or what you have on hand.

Spicy Kick: I sometimes add an extra pinch of red pepper flakes or a dash of hot sauce to the sauce for a warming heat that really livens things up.
Gluten-Free Version: Swap the all-purpose flour for chickpea flour or a gluten-free blend, and it crisps up just as nicely.
Herbal Twist: Fresh oregano or thyme can be great swaps or additions to the basil and parsley for a more herbaceous flair.
Serving Styles: Beyond rice, I love serving this over creamy polenta, pasta, or even roasted veggies for a different feel each time.

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

Step 1: Press the tofu for maximum crispiness

Pressing tofu is key—I really can’t stress this enough! I press my firm or extra-firm tofu for at least 30 minutes to squeeze out moisture. You can use a tofu press if you have one, but a heavy book on a plate also works just fine. The drier the tofu, the better it fries and holds the coating.

Step 2: Soak your cashews

While the tofu is pressing, soak the raw cashews in hot water for about 30 minutes. This softens them for blending into that luscious cashew cream sauce—no gritty texture, just smooth and dreamy.

Step 3: Prepare your dredging mixture

Whisk together all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning in a shallow dish. This flavorful coating gives the tofu slices a tasty, crispy crust and layers of seasoning.

Step 4: Dredge and pan-fry the tofu

Slice your pressed tofu into ¼-inch cutlets or cubes. One by one, coat them in the flour mixture and shake off any excess. Heat dairy-free butter in a skillet over medium heat, then pan-fry the tofu until golden on both sides, about 5-7 minutes. This step makes all the difference between soggy and perfectly crispy.

Step 5: Blend your cashew cream

Drain your soaked cashews, then blend them with ⅔ cup fresh water until silky smooth. This creamy base beautifully carries the robust flavors to come.

Step 6: Sauté aromatics and build the sauce

In the same skillet, warm the vegan butter and sun-dried tomato oil over medium heat. Add diced shallots and a pinch of salt, cooking until translucent (about 4 minutes). Toss in minced garlic, paprika, Italian seasoning, and red pepper flakes, stirring for another 1-2 minutes to wake up those spices.

Step 7: Simmer the sauce with tofu

Pour in the vegan chicken broth, then stir in your cashew cream, chopped sun-dried tomatoes, and vegan parmesan. Let it come to a simmer before lowering the heat. Nestle your pan-fried tofu into the sauce and let everything bubble together for 5-7 minutes so those flavors meld beautifully.

Step 8: Finish with fresh herbs and seasoning

Add the finely chopped basil and parsley, then season with salt and pepper to your taste. These herbs add a fresh pop that balances the creamy richness perfectly.

Top Tip

Through countless times making this Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe, I’ve learned a few little tricks that take it from good to unforgettable. Once you try these tips, you’ll notice how professional your dish tastes—and it’s easier than you think!

Pressing the Tofu Well: Skipping this leads to soggy tofu. Even a quick 30-minute press changes everything in texture.
Don’t Overload the Pan: Fry tofu in batches if needed; overcrowding cools the pan and prevents crisping.
Use High-Quality Cashews: Creaminess depends on it—fresh, raw cashews blend smoother and have better taste.
Warm Your Oil: Give sun-dried tomato oil and vegan butter a few moments to meld flavors before adding aromatics for deeper richness.

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

Garnishes

I’m a big fan of finishing this dish with a sprinkle of extra fresh herbs like basil or parsley, which brighten up the plate and taste amazing with the creamy sauce. Sometimes, I like to add a few pine nuts or toasted sunflower seeds for a bit of crunch that contrasts nicely.

Side Dishes

This dish pairs wonderfully with simple fluffy rice—basmati or jasmine work well. For something different, I serve it over soft polenta or alongside roasted seasonal vegetables like asparagus or green beans. You can even try it with crusty bread to soak up all that luscious sauce.

Creative Ways to Present

For special occasions, I like to serve this tofu over a bed of creamy cauliflower puree, topped with microgreens and edible flowers. It’s such an elegant presentation that wows guests but doesn’t add fuss. You could also plate it family-style in a shallow dish garnished heavily with herbs for a rustic, inviting vibe.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. Keep in mind the sauce tastes best fresh, but it still holds up pretty well chilled. Before reheating, give it a good stir since the cashew cream can thicken.

Freezing

I haven’t had great luck freezing this one because the creamy sauce can slightly separate after thawing. If you do freeze it, I recommend freezing the tofu and sauce separately and then gently reheating together to help the texture stay pleasant.

Reheating

When reheating, warm your leftovers gently on the stovetop with a splash of vegan chicken broth or water to loosen the sauce. Heat slowly over medium-low, stirring often until warmed through and creamy again. Avoid the microwave if possible to prevent separation.

Frequently Asked Questions:

Can I make this Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe gluten-free?

Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend or chickpea flour for that perfect crispy coating on the tofu.

How do I press tofu without a tofu press?

You can press tofu by wrapping it in a clean dish towel, placing it between two plates, and setting a heavy book or pan on top for at least 30 minutes. This removes excess moisture for better frying results.

Can I substitute the cashew cream with something else?

Cashew cream provides the perfect texture and richness, but you could try using soaked silken tofu or a blend of soaked cashews with tahini if needed. Keep in mind the flavor and creaminess might differ slightly.

What can I serve with this dish?

This tofu pairs wonderfully with steamed rice, creamy polenta, pasta, or roasted vegetables. If you want something simple, crusty bread is great for mopping up the cashew tomato sauce.

Final Thoughts

This Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe holds a special place in my kitchen. It’s one of those dishes I turn to when I want to feel nourished, pampered, and just a little bit fancy all at once. I hope you enjoy making it as much as I do—and that it brings a touch of creamy, tangy delight to your table. Trust me, your tofu game is about to go next level!