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 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
- 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 large 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 and add 2/3 cup fresh water. Blend in high-speed blender until smooth.
- 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.
- 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!
Find the full printable recipe here: Marry Me Tofu
