Marry Me Tofu takes the richness of Marry Me Chicken and spins it into a vegan dream. This dish is a crowd-pleaser, drenched in a creamy, garlicky sauce, with perfectly golden tofu that might just steal your heart. Whether it’s a quiet dinner at home or a special meal with company, this recipe promises to be a conversation starter.

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I love how this dish comes together so effortlessly while tasting like something I’d order at my favorite restaurant. The tofu turns crispy on the outside while staying tender inside, and the sauce is velvety, garlicky, and packed with flavor from sun-dried tomatoes and herbs. It’s the kind of meal I can make any time, whether I need cozy comfort food or something to impress at a dinner with friends.

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

Ingredients for a "marry me tofu" meal are arranged on a table: tofu, basil, garlic, oregano, thyme, sun-dried tomatoes, red pepper flakes, vegetable broth, nutritional yeast, vegan cooking cream, olive oil, flour, salt, and pepper. — Marry Me Tofu Ingredients. Photo Credit: Two City Vegans

How to Make Marry Me Tofu

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

I love how quick and satisfying this dish is, and once you get the hang of it, you’ll want to make it all the time. Here’s how to do it:

Coat the Tofu

In a medium bowl, toss the tofu cubes with flour, salt, and black pepper until evenly coated. This helps create that golden, slightly crispy texture when cooked.

Cubes of marry me tofu sit in a bowl, topped with seasoning and possibly a creamy sauce, surrounded by small bowls of spices and ingredients on a pristine white surface. — Toss the tofu cubes with flour, salt, and black pepper.

A bowl of cubed "marry me" tofu with a metal spoon, surrounded by small bowls of spices and herbs, dried tomatoes, and basil leaves on a light surface. — Mix until every piece is evenly coated.

Pan-Fry to Perfection

Heat olive oil in a large skillet over medium-high heat. Add the tofu, shaking off any extra flour, and cook for a few minutes on each side until golden brown. Work in batches if needed to keep them crispy. Once done, set the tofu aside.

Cubed tofu pieces sizzle in a black frying pan, creating the signature "marry me tofu" aroma that captivates with each savory stir. — Fry the tofu for a few minutes.

Golden-brown cubes of marry me tofu sizzle enticingly in the black pan. — Cook until each side is golden brown.

Build the Flavor

Turn the stove down to medium heat and add the minced garlic to the same skillet. Let it sauté for about a minute until fragrant and lightly golden—don’t let it burn!

Garlic pieces and marry me tofu are sautéing in oil, creating an irresistible aroma in the black frying pan. — Sauté the garlic.

Chopped garlic sizzling in olive oil in a black skillet, surrounded by basil leaves, sun-dried tomatoes, and grated cheese on a light countertop, sets the stage for an irresistible marry me tofu dish. — Pour in the vegetable broth.

A frying pan with a creamy mixture of liquid, seasonings, and ground ingredients cooking on a stovetop. Leafy greens are visible in the background, while chunks of "marry me tofu" add a delightful twist to this culinary creation. — Stir in the vegan cooking cream and nutritional yeast.

Make It Creamy

Pour in the vegetable broth, scraping up any bits from the pan for extra flavor. Stir in the vegan cooking cream, nutritional yeast, red pepper flakes, oregano, thyme, and a little salt. Let it all simmer for a few minutes to thicken slightly.

In a pan, milk, butter, herbs, and spices come together in a delightful blend. Tofu sizzles gently alongside, offering a "marry me" moment of culinary magic. Tender basil leaves peek from the corner, promising an aromatic finish to this harmonious mix. — Add the red pepper flakes, oregano, thyme, and a little salt, then simmer for a few minutes.

A skillet brimming with a creamy sauce, marry me tofu cubes, and sun-dried tomatoes is gently stirred with a wooden spoon. Fresh basil leaves linger nearby, adding a touch of green to this delicious vision. — Add the pan-fried tofu back to the creamy sauce mixture with the sun-dried tomatoes.

A skillet filled with creamy marry me tofu cubes in white sauce, garnished with herbs and small pieces of sun-dried tomatoes. — Stir well and let everything heat through.

Bring It All Together

Add the pan-fried tofu back to the creamy sauce mixture in the pan, along with the sun-dried tomatoes. Stir well and let everything heat through.

Finish and Serve

Toss in some fresh basil for a bright, herby touch, and sprinkle a little vegan parmesan on top. Serve hot over pasta, rice, mashed potatoes, or with some crusty bread to soak up all of the sauce.

A person holds a bowl of creamy chicken dish, reminiscent of the irresistible allure of a "marry me tofu" recipe, garnished with herbs and black pepper. The bowl rests on a brown cloth with a small bottle of olive oil nearby. — Garnish with basil or Parmesan.

Recipe Notes and Tips

I’ve made this Marry Me Tofu enough times to know a few tricks that make it even better. Here’s what I’ve learned:

Press the tofu: Extra-firm tofu works best, but pressing it for 10–15 minutes before cooking makes it even crispier.
Don’t skip the flour: It helps create that light, crispy coating that soaks up the sauce beautifully.
Adjust the heat: Red pepper flakes add a little kick, but if you like it milder, start with less and add more to taste.
Sun-dried tomatoes: The ones packed in oil bring the best flavor. Just drain them before chopping.
Vegan cooking cream: I like using canned coconut milk for a rich, creamy texture, but cashew cream or any vegan heavy cream alternative works too.
Add more vegetables: Spinach, mushrooms, or roasted red peppers would be great additions to the sauce. Just stir them in at the end.
Thicken the sauce: If the sauce seems too thin, let it simmer a little longer, or stir in a teaspoon of flour mixed with a splash of water.
Gluten-free: Swap the all-purpose flour for a gluten-free alternative like rice flour or cornstarch. Everything else in the recipe is naturally gluten-free.

A fork holds a piece of creamy herb-coated chicken with chopped greens, mingling above a bowl of marry me tofu and similar ingredients. — Marry Me Tofu. Photo Credit: Two City Vegans

How to Store Leftover Marry Me Tofu

If you have leftovers, they store well for a quick and easy meal later. Keep the tofu and sauce separate if possible to maintain the best texture.

Store both in airtight containers in the fridge for up to three days. When reheating, warm the sauce gently on the stove and crisp up the tofu in a pan for the best results. If the sauce thickens too much, just add a splash of vegetable broth, coconut milk, or dairy-free milk to bring it back to life.

What to Serve With Marry Me Tofu

This dish is all about that creamy, garlicky sauce, so you’ll want something that soaks it up perfectly. I love serving it over pasta, rice, or mashed potatoes for a comforting meal.

Crusty bread is also a great choice—because trust me, you won’t want to leave a drop of that sauce behind. If you’re looking for something lighter, a side of homemade ratatouille or grilled vegetable pasta salad works beautifully.

A bowl of marry me tofu delight with sun-dried tomatoes and fresh basil, served elegantly on a brown cloth. — Marry Me Tofu. Photo Credit: Two City Vegans

More Recipes You Will Love

I’m always looking for delicious, cozy meals that are easy to make and full of flavor. If you love Marry Me Tofu, here are a few more recipes you might enjoy:

Marry Me Tofu

Marry Me Tofu takes the richness of Marry Me Chicken and spins it into a vegan dream. This dish is a crowd-pleaser, drenched in a creamy, garlicky sauce, with perfectly golden tofu that might just steal your heart. Whether it's a quiet dinner at home or a special meal with company, this recipe promises to be a conversation starter.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Main Course

Cuisine: Italian

Keyword: marry me tofu

Servings:

Calories: 403kcal

Author: Mandy Applegate

Ingredients

For the tofu:

12 ounces extra-firm tofu, drained, and torn into bite-sized pieces 1 block
3 tablespoons all-purpose flour
Salt and pepper to taste

For the Marry Me Sauce:

2 tablespoons olive oil
4 cloves garlic minced
1 cup vegetable broth
1 cup vegan cooking cream
2 tablespoons nutritional yeast
1 teaspoon crushed red pepper flakes
½ teaspoon oregano
¼ teaspoon thyme
Salt to taste
⅓ cup sun-dried tomatoes drained and chopped
Fresh basil leaves roughly chopped

US Customary – Metric

Instructions

In a medium bowl, coat the tofu pieces with flour, salt, and pepper.
12 ounces extra-firm tofu, drained, and torn into bite-sized pieces, Salt and pepper, 3 tablespoons all-purpose flour
Heat olive oil in a large skillet over medium-high heat. Add the coated tofu, discarding any excess flour. Cook for a few minutes on each side until golden brown. Remove from the pan and set aside. If necessary, cook in batches to ensure even crispiness.
2 tablespoons olive oil
Reduce the heat to medium and add the minced garlic to the skillet. Cook for about one minute until lightly browned.
4 cloves garlic
Pour in the vegetable broth, stirring to deglaze the pan. Add the vegan cooking cream, nutritional yeast, crushed red pepper flakes, oregano, thyme, and salt. Stir well and let simmer for a few minutes.
1 cup vegetable broth, 1 cup vegan cooking cream, 2 tablespoons nutritional yeast, 1 teaspoon crushed red pepper flakes, ½ teaspoon oregano, ¼ teaspoon thyme, Salt
Return the tofu to the pan and mix in the sun-dried tomatoes. Cook for a few more minutes until heated through.
⅓ cup sun-dried tomatoes
Garnish with fresh basil and serve hot over pasta, rice, quinoa, mashed potatoes, or with crusty bread.
Fresh basil leaves

Notes

Press the tofu: Extra-firm tofu works best, but pressing it for 10–15 minutes before cooking makes it even crispier.

Don’t skip the flour: It helps create that light, crispy coating that soaks up the sauce beautifully.

Adjust the heat: Red pepper flakes add a little kick, but if you like it milder, start with less and add more to taste.

Sun-dried tomatoes: The ones packed in oil bring the best flavor. Just drain them before chopping.

Vegan cooking cream: I like using canned coconut milk for a rich, creamy texture, but cashew cream or any vegan heavy cream alternative works too.

Add more vegetables: Spinach, mushrooms, or roasted red peppers would be great additions to the sauce. Just stir them in at the end.

Thicken the sauce: If the sauce seems too thin, let it simmer a little longer, or stir in a teaspoon of flour mixed with a splash of water.

Gluten-free: Swap the all-purpose flour for a gluten-free alternative like rice flour or cornstarch. Everything else in the recipe is naturally gluten-free.

Storage and Reheating Instructions

Fridge: Keep the tofu and sauce separate if possible to maintain the best texture. Store both in airtight containers in the fridge for up to three days.
Reheat: When reheating, warm the sauce gently on the stove and crisp up the tofu in a pan for the best results. If the sauce thickens too much, just add a splash of vegetable broth, coconut milk, or dairy-free milk to bring it back to life.

Nutrition

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Marry Me Tofu

Ingredients You’ll Need