Description
Marry Me Tofu is a flavorful vegan recipe featuring crispy pan-fried tofu in a rich, creamy sun-dried tomato and cashew sauce, infused with aromatic herbs and spices. This dish is perfect served warm over rice for a comforting and satisfying meal.
Ingredients
Scale
Tofu
- 1 block firm or extra firm tofu, pressed
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- 2 tablespoons dairy-free butter
Cashew Cream
- ⅓ cup raw cashews, soaked
- ⅔ cup water
Remaining Ingredients
- 2 tablespoons sundried tomato oil (or cooking oil of choice)
- 1 large shallot, 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 tablespoons nutritional yeast)
- ¼ cup basil, finely chopped
- ¼ cup parsley, finely chopped
- Salt and pepper, to taste
Instructions
- Press the tofu: Press the tofu for at least 30 minutes using a tofu press, heavy book, or another pressing method to remove excess moisture.
- Soak the cashews: Soak the raw cashews in hot water for 30 minutes, then drain.
- Make the dredge: In a wide shallow bowl, whisk together all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until uniform.
- Prep the tofu: Slice the tofu into ¼ inch thick cutlets or cubes. Coat each tofu piece evenly in the flour mixture, shaking off excess. Set aside on a plate.
- Pan-fry the tofu: Heat 2 tablespoons of dairy-free butter in a large skillet over medium heat. Pan-fry tofu pieces on both sides until golden brown, about 5-7 minutes. Remove and set aside.
- Blend cashew cream: Combine soaked cashews and ⅔ cup fresh water in a high-speed blender; blend until smooth.
- Sauté the aromatics: In the same skillet, heat the vegan butter and sundried tomato oil over medium heat. Add diced shallots and ½ teaspoon salt, sauté until translucent, about 4 minutes. Add garlic, paprika, Italian seasoning, and red pepper flakes; sauté 1-2 more minutes.
- Add the remaining ingredients: Stir in vegan chicken broth, cashew cream, sundried tomatoes, and vegan parmesan. Bring to a simmer, then reduce heat to low. Add the pan-fried tofu and simmer for 5-7 minutes to meld flavors.
- Season to taste: Stir in chopped basil and parsley, then season with salt and pepper as desired.
- Serve: Serve the tofu and creamy sauce immediately while warm over rice or your preferred base. Enjoy!
Notes
- Storage: Best served fresh for creamy texture; leftovers keep up to 3 days refrigerated.
- Reheating: Add a splash of vegan chicken broth or water before reheating to loosen sauce.
- To press tofu without a tofu press, wrap in a clean towel and place heavy objects on top.
- Use vegan parmesan or nutritional yeast for a cheesy flavor boost.
- Adjust red pepper flakes to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 0 mg
