Marry Me Tofu Recipe

Marry Me Tofu Recipe

from sweetsimplevegan.com
45 min
6 servings

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

  • 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
  • ⅓ cup raw cashews, soaked
  • ⅔ cup water
  • 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
  • Tofu press (optional)
  • Large bowl
  • Whisk
  • Large plate or cutting board
  • Large skillet
  • Spatula

Directions

  1. 1

    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. 2

    Meanwhile, soak the cashews in hot water for 30 minutes before draining.

  3. 3

    Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning to a wide, shallow bowl. Whisk together until uniform.

  4. 4

    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. 5

    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. 6

    Drain the soaking cashews. Add the cashews and 2/3 cup fresh water to a high-speed blender and blend until smooth.

  7. 7

    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.

  8. 8

    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. 9

    Season with freshly chopped basil, parsley, salt, and black pepper to taste.

  10. 10

    Serve immediately while warm over rice, and enjoy!