Name: Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 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; ⅓ cup raw cashews, soaked; ⅔ cup water; 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

If you’re craving something creamy, comforting, and packed with flavor, you’re going to love my Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe. It’s the kind of dish that feels fancy but is surprisingly simple to pull together—perfect for a weeknight dinner or impressing friends without sweating it.

Sun-Dried Tomato Cashew Cream - 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 with Sun-Dried Tomato Cashew Cream Recipe
Top Tip
How to Serve Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe

Why You'll Love This Recipe

I stumbled across this recipe when wanting something unexpected and cozy for dinner but without relying on the usual sauces. The sun-dried tomato cashew cream is an absolute game changer—rich, tangy, and perfectly paired with crispy tofu. I promise, it’ll make you feel like this dish was made just for you.

Richly Creamy: The cashew cream base adds indulgence without any dairy, making it both luscious and allergy-friendly.
Simple Ingredients: You probably already have most of these in your pantry, and the prep is straightforward too.
Versatile and Filling: This recipe works as a comforting main dish or an elegant appetizer for guests.
Plant-Powered Protein: Firm tofu packs plenty of protein, so it’s nourishing and satisfying.

Sun-Dried Tomato Cashew Cream - 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

The beauty of this Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe is in how each ingredient complements the other, creating layers of flavor and creaminess without heaviness. Let’s break down why these essentials shine together.

Sun-Dried Tomato Cashew Cream - 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: Pressing the tofu removes excess moisture, giving you crisp, golden edges when pan-fried.
All-purpose flour: Helps the tofu get that lovely crust when dredged and fried.
Cashews (raw): Soaked cashews blend into a silky cream that’s the star of the sauce.
Sun-dried tomatoes in oil: These bring a tangy umami punch that’s pure magic with creamy cashews.
Shallots and garlic: They build the aromatic base that wakes up the whole dish.
Herbs like basil and parsley: Fresh herbs add brightness and a pop of color at the very end.
Vegan Parmesan or nutritional yeast: Adds cheesy depth without dairy—perfect for a plant-based diet.
Spices (paprika, Italian seasoning, red pepper flakes): These bring warmth and just enough heat without overpowering.

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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

While I adore the classic version of this Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe, don’t hesitate to make it your own. Here are a couple of ways I’ve tweaked this dish that you might enjoy trying too.

Variation: I sometimes swap the sun-dried tomato oil for smoked paprika oil or even a bit of garlic chili oil to give it a smoky kick—it’s fantastic and adds a nice heat layer.
Seasonal Twist: Adding sautéed mushrooms or spinach towards the end provides extra umami and veggies that stretch the dish further.
Make it gluten-free: Swapping the all-purpose flour for chickpea or rice flour works great for a crispy coating without gluten.
Depth of flavor: I like to marinate the tofu briefly in a splash of soy sauce or tamari before dredging to amp up the savory notes.

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

Step 1: Press the Tofu to Perfection

Pressing tofu might seem like a chore, but it’s essential if you want that crispy texture on the outside and firm bite inside. I usually press mine for at least 30 minutes—if you don’t have a tofu press, I put the block between two plates and weigh it down with a heavy book. Don’t skip this step, or your tofu will be soggy!

Step 2: Soak the Cashews

While the tofu presses, soak your raw cashews in hot water for about 30 minutes. This softens them just right for blending into a creamy sauce. If you ever forget, you can soak them in boiling water for 10 minutes as a quick fix.

Step 3: Prepare the Flour Dredge

Mix your flour with salt, black pepper, garlic powder, onion powder, and a pinch of poultry seasoning for a rustic, flavorful base. This blend coats your tofu and gives it a lovely golden crust once fried. Whisk it well so it’s even.

Step 4: Slice and Coat the Tofu

I like to slice the tofu into ¼” thick cutlets so each piece is substantial but still cooks quickly. Coat each side in the dredge, tapping off any extra flour, so it doesn’t burn in the pan. Alternatively, you can cube the tofu and toss it gently in the flour mixture for a different texture.

Step 5: Pan-Fry Until Golden

Heat your skillet over medium with two tablespoons of dairy-free butter. Fry the tofu cutlets or cubes for 5 to 7 minutes on each side—or until they’re crisp and golden brown. This step seals in flavor and adds a perfect chew. Set the tofu aside while you move on to the sauce.

Step 6: Blend the Cashew Cream

Drain your soaked cashews, then blend them with ⅔ cup of fresh water until silky smooth. This cream will thicken the sauce beautifully and add a subtle nutty sweetness. A high-speed blender works best here, but a regular one will do just fine if you blend a little longer.

Step 7: Sauté Aromatics with Love

In the same skillet, add the sun-dried tomato oil and vegan butter. Sauté diced shallots with a pinch of salt until they turn translucent, around 4 minutes. Then add minced garlic along with paprika, Italian seasoning, and red pepper flakes. Let those spices bloom for 1-2 minutes—it fills your kitchen with such an incredible aroma every time.

Step 8: Bring It All Together

Stir in the vegan chicken broth, cashew cream, chopped sun-dried tomatoes, and vegan parmesan. Reduce the heat and let it simmer gently. Once bubbling, nestle the fried tofu back into the pan and cook for another 5 to 7 minutes so all the flavors get cozy and become one harmonious dish.

Step 9: Finish with Fresh Herbs & Season

Right before serving, stir in finely chopped basil and parsley, then season with salt and pepper to taste. The fresh herbs brighten the creamy sauce and provide that finishing touch I can’t live without.

Top Tip

From my experience cooking this dish multiple times, a few simple tips make all the difference between “just good” and downright memorable.

Press the tofu thoroughly: This step ensures a crispy crust and prevents sogginess in the dish.
Blend cashews until super smooth: I learned even small lumps can throw off the velvety texture of the sauce, so give it a good minute in the blender.
Toast your spices slightly when sautéing: It unlocks deeper flavors and fragrant aromas—don’t rush this part!
Don’t skip fresh herbs at the end: They add a lively, fresh note that lifts the entire dish.

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

Sun-Dried Tomato Cashew Cream - Serving Suggestion

Garnishes

I usually top this tofu dish with a sprinkle of extra vegan parmesan and freshly cracked black pepper. Sometimes, I add a touch of lemon zest or a few thinly sliced sun-dried tomato strips for an eye-catching contrast and a little zing.

Side Dishes

This pairs beautifully with simple fluffy jasmine or basmati rice to soak up the creamy sauce. Roasted or steamed veggies like asparagus, green beans, or garlic sautéed kale also make great companions, bringing freshness and a slight crunch.

Creative Ways to Present

For a fancy date night, I like to serve the tofu cutlets on a bed of creamy polenta or mashed potatoes with ribbons of fresh basil on top. Another fun presentation is stacking tofu cubes like little edible towers with microgreens, which always gets a wow from guests!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to three days. The sauce thickens and deepens overnight, which is delicious, but you may want to add a splash of vegetable broth when reheating to bring it back to that creamy consistency.

Freezing

Although I prefer this recipe fresh, you can freeze portions in freezer-safe containers. Just know that the creaminess might slightly separate when thawed. Thaw overnight in the fridge and stir well before reheating.

Reheating

I reheat leftovers gently on the stove over low heat with a bit of broth or water to loosen the sauce. It only takes a few minutes, and this approach keeps the tofu tender and the cashew cream silky.

Frequently Asked Questions:

Can I use silken tofu instead of firm tofu?

Silken tofu has a much softer texture and higher water content, so it won’t crisp up well in this recipe. Firm or extra-firm tofu is best for pan-frying and holding its shape in the sauce.

How do I soak cashews quickly if I’m short on time?

You can soak cashews in very hot (almost boiling) water for 10 to 15 minutes instead of the usual 30 minutes. This softens them enough for blending into a smooth cream.

Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with a gluten-free option like rice flour, chickpea flour, or a gluten-free all-purpose blend. The coating may have a slightly different texture but stays delicious.

What can I serve with Marry Me Tofu for a complete meal?

I recommend serving this tofu over steamed rice, quinoa, or creamy polenta, paired with roasted or sautéed green vegetables like kale, asparagus, or green beans for a balanced meal with plenty of textures and flavors.

Final Thoughts

The Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe quickly became a favorite in my kitchen because it’s one of those dishes that’s both special and approachable. I love how the sauce’s creamy tang pairs so well with crunchy tofu, and how easy it is to customize to whatever I have on hand. If you want to impress yourself or a friend with a satisfying meal that's full of flavor and so comforting, give this recipe a try—I’m sure it’ll become a staple in your rotation too!