Description
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!
Ingredients
Tofu
- 1 block firm or extra firm tofu, pressed
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1/4 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 shallots, 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 tbsp nutritional yeast)
- ¼ cup basil, finely chopped
- ¼ cup parsley, finely chopped
- Salt and pepper, to taste
Equipment
- Tofu press (optional)
- Large bowl
- Whisk
- Large plate or cutting board
- Large skillet
- Spatula
Instructions
- 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.
- Soak the cashews. Meanwhile, soak the cashews in hot water for 30 minutes before draining.
- Make the dredge. Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning to a wide, shallow bowl. Whisk together until uniform.
- 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.
- 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.
- Blend Cashew Cream. Drain the soaking cashews. Add the cashews and 2/3 cup fresh water to a high-speed blender and blend until smooth.
- Sauté the aromatics. Heat the vegan butter and sun-dried tomato oil (or olive oil) in 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.
- 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.
- Season to taste. Season with freshly chopped basil, parsley, salt, and black pepper to taste.
- Serve. Serve immediately while warm over rice, and enjoy!
Notes
- Storage: This recipe is most creamy when served fresh, but leftovers will keep for up to 3 days.
- Reheating: Add a splash of vegan chicken broth or water to loosen up the sauce again and heat until warmed through.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove Top