Marry Me Tofu (Printable)
Crispy golden tofu in a luscious sun-dried tomato garlic cream sauce. Ready in 40 minutes.
# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch or all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp olive oil
→ Sauce
06 - 2 tbsp olive oil
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely diced
09 - 1/2 tsp red pepper flakes
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 cup unsweetened plant-based cream
12 - 1/2 cup vegetable broth
13 - 1/4 cup vegan grated parmesan
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - Salt and pepper to taste
→ Garnish
17 - Fresh basil leaves, chopped
18 - Vegan or regular grated parmesan
# Directions:
01 - Pat the tofu dry thoroughly and cut into 1-inch cubes. In a bowl, toss tofu cubes with cornstarch, salt, and black pepper until evenly coated on all sides.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add coated tofu cubes and cook for 3–4 minutes per side until golden brown and crispy. Remove from skillet and set aside.
03 - In the same skillet, add 2 tbsp olive oil. Sauté the diced onion for 2–3 minutes until translucent. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
04 - Stir in the sliced sun-dried tomatoes and cook for 2 minutes to release their flavors.
05 - Pour in the plant-based cream and vegetable broth. Add oregano, basil, vegan parmesan, salt, and pepper. Stir well and simmer for 3–5 minutes until sauce slightly thickens.
06 - Return the crispy tofu to the skillet, tossing gently to coat evenly in the sauce. Simmer together for 2–3 minutes. Serve hot, garnished with fresh chopped basil and additional parmesan if desired.
# Expert Hints:
01 -
- The plant-based version is so rich and satisfying that nobody misses the original chicken
- Crispy tofu stays perfectly crunchy even after swimming in that gorgeous cream sauce
02 -
- Don't rush the tofu pressing step because excess water is the enemy of crispy edges
- The sauce thickens quickly as it cools so keep it slightly looser than you think you need
03 -
- Warm your serving bowls because this dish loses heat faster than you expect
- Double the sauce recipe if serving pasta because everyone will want extra