Marry Me Tofu
Creamy marry me tofu. Sun-dried tomato garlic sauce. Ready in 30 minutes.
Ingredients
For the Tofu
- 1 block 350g / 12.3 oz extra-firm tofu, drained and torn into bite-sized pieces
- 3 tablespoons all-purpose flour gluten-free if preferred
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Marry Me Sauce
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup vegetable broth
- 1 cup vegan heavy cream
- 2 tablespoons nutritional yeast
- 1 teaspoon crushed red pepper flakes optional
- ½ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon salt or to taste
- ⅓ cup sun-dried tomatoes drained and chopped
- 1 handful fresh basil leaves roughly chopped
Instructions
- In a medium bowl, gently toss the tofu pieces with flour, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the tofu, shaking off excess flour, and fry for a few minutes per side until golden brown. Remove and set aside.
- Reduce heat to medium. Add garlic to the same pan and cook for about 1 minute until fragrant.
- Pour in vegetable broth and scrape up any browned bits from the bottom of the pan. Stir in vegan cream, nutritional yeast, crushed red pepper flakes, oregano, thyme, and salt. Bring to a gentle simmer and cook for several minutes until slightly thickened.
- Return the tofu to the pan and stir in the sun-dried tomatoes. Simmer for a few more minutes until everything is heated through and coated in the creamy sauce.
- Garnish with fresh basil and serve hot over pasta, rice, quinoa, mashed potatoes, or with crusty bread.
Notes
This marry me tofu tastes even better the next day as the flavors deepen. You can also add spinach or mushrooms for extra texture.