Classic Marry Me Tofu (Printable)

Crispy tofu in a luxurious sun-dried tomato garlic cream sauce. Ready in 40 minutes.

# What You'll Need:

→ Tofu Preparation

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 Base

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

→ Garnish

16 - Fresh basil leaves, chopped
17 - Vegan or regular grated parmesan

# Directions:

01 - Press tofu to remove excess moisture, then cut into 1-inch cubes. Pat cubes thoroughly dry with paper towels.
02 - Combine cornstarch, salt, and black pepper in a shallow dish. Toss tofu cubes until evenly coated with the seasoning mixture.
03 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden brown and crispy on all sides. Remove from skillet and set aside.
04 - Add remaining 2 tbsp olive oil to the same skillet. Sauté diced onion for 2-3 minutes until translucent. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
05 - Stir in sliced sun-dried tomatoes and cook for 2 minutes to release their oils and intensify flavor.
06 - Pour in plant-based cream and vegetable broth. Add dried oregano, dried basil, vegan parmesan, salt, and pepper. Stir thoroughly to combine and simmer for 3-5 minutes until sauce slightly thickens.
07 - Return crispy tofu to the skillet, gently tossing to coat evenly in the creamy sauce. Simmer together for 2-3 minutes to allow flavors to meld.
08 - Serve immediately over pasta, rice, or mashed potatoes. Garnish generously with chopped fresh basil and additional grated parmesan if desired.

# Expert Advice:

01 -
  • It converts even the most dedicated tofu skeptics without them realizing what happened
  • The sauce comes together in under 10 minutes but tastes like it simmered for hours
02 -
  • Crowding the pan while cooking the tofu will make it steam instead of crisp, so work in batches if necessary
  • The sauce will continue thickening as it sits off the heat, so do not reduce it too much during cooking
03 -
  • Use a cast iron skillet for the crispiest tofu with the least amount of effort
  • Save a bit of the pasta water if serving over noodles to help the sauce cling better

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