Description
Marry Me Tofu is a creamy, flavorful vegan dish featuring pan-fried tofu cutlets simmered in a rich cashew cream and sun-dried tomato sauce with aromatic herbs and spices. This comforting recipe offers a delightful plant-based alternative perfect for serving over rice for a satisfying 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 other pressing method to remove excess moisture.
- Soak the cashews: Soak raw cashews in hot water for 30 minutes to soften before draining.
- Make the dredge: In a wide, shallow bowl, whisk together all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until uniform.
- Prep the tofu: Slice the pressed tofu into ¼-inch thick cutlets or cubes. Coat each piece evenly in the flour mixture, tapping off excess, then set aside on a plate.
- Pan-fry the tofu: Heat 2 tablespoons dairy-free butter in a large skillet over medium heat. Fry the tofu pieces until golden brown on both sides, about 5-7 minutes. Remove and set aside.
- Blend cashew cream: Drain 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 sundried tomato oil and vegan butter over medium heat. Add diced shallots and salt; sauté until translucent, about 4 minutes. Add garlic, paprika, Italian seasoning, and red pepper flakes; sauté another 1-2 minutes.
- Add remaining ingredients and simmer: Stir in vegan chicken broth, cashew cream, sundried tomatoes, and vegan parmesan. Bring sauce to a simmer, then reduce heat to low. Add pan-fried tofu and simmer for 5-7 minutes to meld flavors.
- Season to taste: Stir in freshly chopped basil and parsley. Adjust salt and black pepper to taste.
- Serve: Serve immediately while warm over cooked rice for a comforting vegan main course.
Notes
- Storage: Best enjoyed fresh for maximum creaminess; leftovers keep for up to 3 days refrigerated.
- Reheating: Add a splash of vegan chicken broth or water to loosen sauce, then heat gently until warmed through.
- To press tofu without a press, wrap tofu block in a clean towel and place a heavy book or pan on top for at least 30 minutes.
- Vegan parmesan can be substituted with nutritional yeast for a dairy-free option.
- If you prefer a spicier dish, increase the red pepper flakes slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg
