Description
This Marry Me Tofu recipe is a deliciously creamy, savory vegan dish featuring pan-fried tofu cutlets in a rich sundried tomato and cashew cream sauce. Perfectly seasoned with Italian herbs and spices, this recipe delivers a comforting, flavorful meal ideal for plant-based eaters and anyone craving a hearty, dairy-free alternative to traditional creamy dishes. Ready in 45 minutes and serving six, it pairs beautifully with rice or your favorite side.
Ingredients
Tofu and Dredge
- 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
Sauce and Aromatics
- 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 tbsp 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, a heavy book, or your preferred pressing method to remove excess moisture.
- Soak the cashews: Soak the raw cashews in hot water for 30 minutes, then drain before blending.
- Make the dredge: In a wide, shallow bowl, whisk together all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until combined uniformly.
- Prep the tofu: Slice tofu into ¼ inch thick cutlets or cubes. Coat each tofu piece thoroughly with the flour mixture, tapping off any excess, and set aside.
- Pan-fry the tofu: Heat a large skillet over medium heat. Add 2 tablespoons of dairy-free butter. Pan-fry tofu pieces until golden brown on both sides, about 5-7 minutes. Remove and set aside.
- Blend cashew cream: In a high-speed blender, blend drained cashews with ⅔ cup fresh water until completely smooth and creamy.
- Sauté the aromatics: In the same large skillet, heat the vegan butter and sundried tomato oil over medium heat. Add diced shallots and ½ teaspoon salt, sautéing until translucent, about 4 minutes. Add minced garlic, paprika, Italian seasoning, and red pepper flakes, sauté for another 1-2 minutes until fragrant.
- Add remaining ingredients: Stir in vegan chicken broth, cashew cream, chopped sundried tomatoes, and vegan parmesan. Bring mixture to simmer, then reduce heat to low.
- Simmer tofu in sauce: Return pan-fried tofu to the skillet and simmer gently in the sauce for 5-7 minutes to meld flavors and heat through.
- Season to taste: Stir in freshly chopped basil and parsley. Adjust seasoning with salt and pepper according to taste.
- Serve: Serve the Marry Me Tofu immediately while warm, ideally over rice or your chosen side. Enjoy!
Notes
- Pressing tofu is essential to remove excess water and ensure crispy texture when pan-fried.
- Soaking cashews in hot water softens them for a creamy, smooth sauce.
- You can substitute sundried tomato oil with olive oil if unavailable.
- Vegan chicken broth adds depth but vegetable broth can be used as a substitute.
- The dish pairs perfectly with steamed rice, pasta, or crusty bread to soak up the sauce.
- For a gluten-free version, swap all-purpose flour with a gluten-free flour blend.
