If you're craving something rich, comforting, and totally irresistible, you've got to try this Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe. It’s packed with flavor and creamy goodness that’ll have you coming back for seconds, whether you’re vegan or just looking to impress your friends with a plant-based dish.

Marry Me Tofu - A white bowl filled with a layer of fluffy white rice. On top, there is a mound of creamy, light brown meatballs that have visible bits of green herbs and small red tomato pieces mixed in. The meatballs are roughly shaped and have a textured surface with some shredded cheese sprinkled on top. Small green herb pieces are also scattered over the rice. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe
Top Tip
How to Serve Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe. It’s one of those dishes where the tofu really shines, soaking up all the garlicky, creamy, sun-dried tomato sauce – it’s like tofu’s dream date night. If you love cozy meals that feel fancy without the fuss, this one’s your new go-to.

Flavor Explosion: The combination of sun-dried tomatoes, garlic, and creamy cashew sauce makes each bite pop with rich, savory flavors.
Perfect Texture: Pan-frying the tofu gives it that golden crust while the creamy sauce adds silky smoothness.
Totally Vegan & Satisfying: This recipe beautifully balances plant-based ingredients while remaining hearty enough to satisfy any comfort food craving.
Easy to Customize: You can tweak the seasoning or swap the sides to make it your own, whether you prefer it spicy, mild, or extra herby.

Marry Me Tofu - The image shows a pan filled with a creamy sauce that has a light orange color mixed with green herbs and small red bits. In the sauce, there are many evenly sized, light brown cubes that are partly covered by the sauce. The pan is round with a dark, patterned surface, and it sits on a white marbled background. The texture of the sauce looks thick and smooth with visible small pieces blending in photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the ingredients in this Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe is how they come together to create layers of flavor and texture that really complement tofu’s mildness. Plus, they're mostly pantry-friendly with a few fresh touches that elevate the dish.

Marry Me Tofu - Flat lay of firm tofu block with smooth, creamy white texture, raw cashews in their natural beige shells, bright red sun-dried tomatoes with a slightly wrinkled surface, vibrant green fresh basil and parsley leaves finely chopped with delicate veins, a large shallot showing pale purple and white layers, garlic cloves with smooth white skin, and a small pile of paprika powder in rich red color, all beautifully arranged with natural spacing and color contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Firm or Extra Firm Tofu: Pressed tofu absorbs the sauce better and pan-fries nicely without falling apart.
Raw Cashews: Soaked and blended cashews give the sauce its creamy, rich texture without dairy.
Sun-Dried Tomatoes in Oil: They bring tanginess and depth, making the sauce more complex and flavorful.
Dairy-Free Butter: Adds a subtle richness to the tofu and helps with that golden crust.
Shallots and Garlic: These aromatics build the foundational savory notes in the sauce.
Vegan Parmesan or Nutritional Yeast: Adds umami punch and cheesy flavor without dairy.
Fresh Herbs (Basil & Parsley): Brighten the dish and add a fresh finish that balances the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe is how easy it is to make your own. I often switch up the herbs or spice things up depending on my mood or seasonal produce. Feel free to experiment!

Variation: When I want a little extra kick, I sprinkle in some smoked paprika or chipotle powder for a smoky depth.
Herb Swap: Try thyme or oregano if you don’t have basil and parsley on hand — it still tastes fantastic.
Make it Nut-Free: Use coconut cream instead of cashew cream if you need a nut-free option; it will still be creamy and delicious.

Step-by-Step: How I Make Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe

Step 1: Press That Tofu Properly

First things first: pressing tofu is key. I press mine for at least 30 minutes – sometimes I use a heavy skillet and a couple of cookbooks on top if I don’t have a tofu press. This helps squeeze out excess water so it crisps up beautifully when fried instead of getting soggy.

Step 2: Soak Cashews While You Prep

While the tofu is pressing, soak your raw cashews in hot water for about 30 minutes. This softens them up and will make your cashew cream super smooth and creamy when you blend it later.

Step 3: Dredge and Brown the Tofu

Mix the flour, salt, pepper, and spices in a shallow bowl. Slice your tofu into cutlets or cubes, coat each piece in the dredge, and then pan-fry in dairy-free butter over medium heat. Watch for that beautiful golden crust – this step really adds texture and flavor to the tofu, so don’t rush it!

Step 4: Blend Your Cashew Cream

Drain the cashews and blend them with ⅔ cup fresh water until silky smooth. This creamy base is what makes this recipe stand out – it’s velvety without any dairy, and catches all those sun-dried tomato and herb flavors perfectly.

Step 5: Sauté Aromatics and Build the Sauce

In the same pan, melt some vegan butter along with sun-dried tomato oil. Sauté diced shallots with salt until soft and fragrant, then add garlic and your spices (paprika, Italian seasoning, red pepper flakes). This step fills your kitchen with amazing smells and layers in key flavors.

Step 6: Combine, Simmer, and Finish

Add the broth, cashew cream, chopped sun-dried tomatoes, and vegan parmesan (or nutritional yeast). Bring gently to a simmer, then nestle in your pan-fried tofu pieces. Let it all cook together on low heat for 5-7 minutes so those flavors can marry (pun totally intended).

Step 7: Finish with Fresh Herbs and Taste

Stir in fresh chopped basil and parsley, then season with salt and pepper to your liking. The fresh herbs add brightness that balances the rich sauce beautifully.

Step 8: Serve and Savor

Serve immediately over a bed of fluffy rice, pasta, or even roasted veggies – whatever you like best. I promise, this dish is just as comforting as it is pretty on the plate.

Top Tip

Over time, I’ve learned that a few small tweaks make a big difference when preparing Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe. Here are some personal tips to help you nail it every time.

Press Your Tofu Well: Don’t skip or rush this step—it’s the secret to crispy tofu that holds up in the sauce.
Use a High-Speed Blender: For the smoothest cashew cream, a powerful blender makes all the difference. If blending is a struggle, soak the cashews longer or add a bit more water.
Low and Slow Simmering: Gently warming the tofu in the sauce prevents it from breaking apart and allows flavors to meld.
Taste As You Go: This sauce is versatile, so adjust salt, herbs, and spices to your personal preference—we’re all about making it your own!

How to Serve Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe

Garnishes

I usually top the dish with a sprinkle of extra vegan parmesan or nutritional yeast and a few fresh basil leaves. Sometimes I add a little cracked black pepper and a dash of lemon juice to brighten things up right before serving.

Side Dishes

My go-to sides are fluffy jasmine or basmati rice to soak up the luscious sauce. Roasted garlic green beans or a simple arugula salad with balsamic vinaigrette also pair beautifully for a complete meal.

Creative Ways to Present

For a dinner party, I've plated the tofu over creamy polenta and garnished with edible flowers and microgreens — it looks as indulgent as it tastes! Layering it in a shallow dish with fresh herb sprigs makes it feel special and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep well for up to 3 days. The sauce thickens while chilling, but reheating with a splash of broth brings it back to that creamy dream consistency.

Freezing

I’ve frozen this dish once or twice, and while the tofu texture softens a bit, it still tastes great. Just thaw overnight in the fridge and reheat gently with a little added liquid to refresh the sauce.

Reheating

To reheat, I prefer warming it gently on the stovetop over medium-low heat, stirring often and adding a splash of veggie broth or water to loosen the sauce. Microwaving works in a pinch, but stirring midway helps keep the sauce silky.

Frequently Asked Questions:

Can I use soft tofu instead of firm tofu?

Soft tofu won’t work as well for this recipe because it won’t hold its shape during the dredging and pan-frying steps. Firm or extra firm tofu is best for a satisfyingly crispy exterior and to absorb the creamy sauce.

What if I don't have raw cashews—can I substitute?

Raw cashews are recommended for the creamy sauce, but you can try substituting soaked blanched almonds or canned coconut cream for a slightly different texture and flavor. Keep in mind the sauce may be less smooth depending on the substitute.

Is this recipe gluten-free?

Since this recipe uses all-purpose flour in the tofu dredge, it’s not gluten-free as written. However, you can substitute a gluten-free flour blend 1:1 and still enjoy similar results.

Can I make this recipe ahead of time for meal prep?

Absolutely! The Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe reheats well and lasts about 3 days refrigerated. Just add a splash of broth when reheating to keep the sauce creamy and fresh.

Final Thoughts

This Marry Me Tofu in Sun-Dried Tomato Cashew Cream Recipe is one of those meals that feels like a warm hug in a bowl. Every time I make it, I’m reminded that plant-based cooking can be both luxurious and comforting. I hope you’ll give it a try — it’s an approachable way to treat yourself or impress loved ones with minimal effort but maximum flavor.