Description
A creamy and flavorful vegan Marry Me Tofu recipe featuring crispy pan-fried tofu in a rich cashew cream sauce with sundried tomatoes and fresh herbs. Perfect served over rice for a satisfying and elegant plant-based main dish.
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 before use.
- Make the dredge: In a shallow bowl, whisk together the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until uniform.
- Prep the tofu: Slice the pressed tofu into ¼ inch thick cutlets or cubes. Coat each piece thoroughly in the flour mixture, tapping off any excess, then set aside on a plate.
- Pan-fry the tofu: Heat 2 tablespoons of dairy-free butter in a large skillet over medium heat. Fry the tofu pieces until golden brown on both sides, about 5 to 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 and creamy.
- Sauté the aromatics: In the same skillet, heat sundried tomato oil over medium heat. Add diced shallots and ½ teaspoon salt, cooking until translucent, about 4 minutes. Add minced garlic, paprika, Italian seasoning, and red pepper flakes, sautéing for 1-2 minutes more.
- Add remaining ingredients: Pour in the vegan chicken broth, cashew cream, sundried tomatoes, and vegan parmesan. Stir and bring to a simmer, then reduce heat to low. Return the pan-fried tofu to the skillet and simmer for another 5 to 7 minutes to meld flavors.
- Season to taste: Stir in freshly chopped basil and parsley. Adjust salt and pepper as needed.
- Serve: Serve the Marry Me Tofu immediately while warm, ideally over cooked rice or your preferred grain. Enjoy!
Notes
- This recipe is creamiest when served fresh but leftovers keep for up to 3 days refrigerated.
- To reheat leftovers, add a splash of vegan broth or water to loosen the sauce, then heat gently until warmed through.
- Pressing tofu thoroughly is essential to achieve best texture and crispiness.
- You can substitute nutritional yeast for vegan parmesan as a dairy-free option.
- Adjust red pepper flakes according to preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
