Marry Me Tofu

This Marry Me Tofu is a quick and easy vegan twist on the viral Marry Me Chicken. Crispy tofu simmered in a rich, creamy cashew sauce with sun-dried tomatoes, fresh herbs, and vegan parmesan – perfect for an indulgent feeling weeknight dinner!

After our Vegan Marry Me Pasta was such a hit, we knew we wanted to make a more traditional take on the viral food trend. Enter this marry me tofu dish! It’s equally as rich and luxurious, but made into a quick and easy tofu dinner. 

If you love our Vegan Tofu Marsala and Creamy Tuscan Vegan Chicken, you’re going to love this creamy tofu served over rice or mashed potatoes.

Ingredients You’ll Need 

For the Tofu

• Tofu: We recommend using firm or extra firm tofu for the best texture and heartiness. 
• Flour: All-purpose flour is the base of the dredge and coats the tofu before pan-frying. We have not tested a gluten-free version of this recipe and are unsure if gluten-free flour blends would yield the same results.  
• Spices: You’ll need a simple blend of salt, black pepper, garlic powder, onion powder, and poultry seasoning to season the tofu.
• Dairy-free butter: Used to pan-fry the dredged tofu until golden and crispy. If you’re out of dairy-free butter, opt for extra virgin olive oil or avocado oil. 

Remaining ingredients

• Raw cashews: Used to make a homemade cashew cream that mimics the rich creaminess that heavy cream adds to the original dish. If you are allergic to nuts, opt for about 1 cup of store-bought vegan heavy cream.
• Aromatics: Diced shallots and fresh garlic cloves create a flavorful foundation to build the creamy sauce on.
• Spices: In addition to the spices used to season the tofu you’ll need paprika, Italian seasoning, and red pepper flakes to add a bit of heat and a blend of Italian herbs that enhances the flavor in the fresh herbs.
• Vegan chicken broth: Helps to keep the sauce smooth, creamy, and savory. If you don’t have vegan chicken broth, a good vegetable broth will work well in its place.
• Sundried tomatoes: Adds a tanginess and pop of color that contrasts the creaminess of the dish.
• Vegan parmesan: Adds a cheesy richness to the final sauce. Feel free to use your favorite store-bought version or try our homemade vegan parmesan.
• Herbs: Fresh basil and parsley add a final pop of color and freshness that lightens up the richness.

How to Make Marry Me Tofu

1. Press the tofu. We recommend pressing the tofu for at least 30 minutes using a tofu press, heavy book, or our favorite way to press tofu without a tofu press. 
2. Soak the cashews. Meanwhile, soak the cashews in hot water for 30 minutes before draining.
3. Make the dredge. Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning to a large bowl. Whisk together until uniform.
4. Prep the tofu. Slice the tofu into cutlets or cubes. For cutlets, slice the tofu crosswise into slices ¼” thick. One at a time, add the tofu slices to the bowl with the dredging ingredients and coat both sides in the flour mixture. Tap off the excess, then set aside on a large plate or cutting board as you work. For cubes, add the tofu cubes into the bowl with the flour mixture and toss until evenly coated.
5. Pan-fry the tofu. Heat a large skillet over medium heat. Add 2 tablespoons of dairy-free butter and pan-fry the tofu on both sides until golden brown, about 5-7 minutes. Remove the tofu from the pan and set aside. 
6. Blend Cashew Cream. Drain the soaking cashews and add 2/3 cup fresh water. Blend in high-speed blender until smooth.
7. Sauté the aromatics. Heat the vegan butter and sun-dried tomato oil (or olive oil) to the large skillet oven over medium heat. Add the shallots and salt and sauté until translucent, about 4 minutes. Add the garlic, paprika, Italian seasoning, and red pepper flakes. Sauté for another 1-2 minutes. 
8. Add the remaining ingredients. Add the vegan chicken broth, cashew cream, sun-dried tomatoes, and vegan parmesan. Stir and bring to a simmer before reducing the heat to a low. Add in the pan-fried tofu and simmer for another 5-7 minutes. 
9. Season to taste. Season with freshly chopped basil, parsley, salt, and black pepper to taste. 
10. Serve. Serve immediately while warm over rice, and enjoy! 

Serving Suggestions

We love this tofu served over hot, fluffy white rice, but it’s also delicious served over pasta, Vegan Mashed Potatoes, or even polenta! 

Enjoy as is or with your favorite roasted veggies or a simple side salad.

Storage Instructions

Marry me tofu will be most creamy when served fresh, but leftovers will keep for up to 3 days. When reheating, add an additional splash of vegan chicken broth or water to loosen up the sauce again and heat until warmed through.

More Easy Tofu Recipes You May Enjoy:

Dinner

Creamy Sherry Tofu

Gluten Free

Sheet Pan Tofu Taco Meat

Dinner

Crispy Orange Tofu

Gluten Free

Easy Lemongrass Tofu

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

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