Marry Me Tofu (Printable)
Crispy tofu in creamy sun-dried tomato garlic sauce. Ready in 40 minutes.
# What You’ll Need:
→ Tofu Preparation
01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch or all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp olive oil
→ Sauce Components
06 - 2 tbsp olive oil
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely diced
09 - 1/2 tsp red pepper flakes
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 cup unsweetened plant-based cream
12 - 1/2 cup vegetable broth
13 - 1/4 cup vegan grated parmesan
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - Salt and pepper to taste
→ Garnish
17 - Fresh basil leaves, chopped
18 - Vegan grated parmesan
# How to Prepare:
01 - Pat the pressed tofu completely dry and cut into 1-inch cubes. Place cornstarch, salt, and black pepper in a shallow dish. Dredge tofu cubes in the mixture until evenly coated on all sides.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Arrange coated tofu cubes in a single layer. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook an additional 3-4 minutes until crispy on all sides. Transfer to a plate and set aside.
03 - In the same skillet, add remaining 2 tablespoons olive oil. Sauté diced onion for 2-3 minutes until translucent and softened. Add minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant but not browned.
04 - Add sliced sun-dried tomatoes to the skillet. Cook for 2 minutes, stirring occasionally to release their oils and intensify flavor.
05 - Pour in plant-based cream and vegetable broth. Add dried oregano, dried basil, vegan parmesan, salt, and pepper. Stir thoroughly to combine. Reduce heat to medium-low and simmer for 3-5 minutes until sauce slightly thickens and coats the back of a spoon.
06 - Return crispy tofu to the skillet. Gently fold into sauce, ensuring each piece is well-coated. Simmer together for 2-3 minutes to allow flavors to meld. Remove from heat.
07 - Plate immediately while hot. Generously sprinkle with chopped fresh basil and additional vegan parmesan. Serve alongside pasta, rice, or mashed potatoes.
# Expert Advice:
01 -
- The contrast between crispy golden tofu and silky cream sauce will make you forget you're eating plant-based
- This comes together in under 40 minutes but tastes like something from a cozy Italian restaurant
- Leftovers reheat beautifully for an impressive lunch the next day
02 -
- Don't overcrowd your pan when frying the tofu or it will steam instead of crisp, so work in batches if necessary
- The sauce continues thickening off heat, so remove it from the stove while it still looks slightly thinner than you want
- Sun-dried tomatoes packed in oil are essential here since the oil-packed ones have much better texture and flavor than dry versions
03 -
- If your tofu isn't getting crispy enough, try coating it in a mixture of half cornstarch and half nutritional yeast for extra crunch and flavor
- A splash of white wine deglazes the pan beautifully after cooking the onions, adding another layer of complexity
- Let the finished dish rest for 5 minutes before serving to allow the flavors to meld and the sauce to coat everything properly