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Servings: 4
Calories: 403kcal
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
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
Calories: 403kcal | Carbohydrates: 17g | Protein: 13g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 67mg | Sodium: 273mg | Potassium: 478mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1239IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 3mg
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