Marry Me Tofu

Marry Me Tofu is so creamy and flavorful, that it might inspire a proposal! This easy delicious recipe takes just 30 minutes to whip up. Serve this vegan tofu recipe over pasta, rice, quinoa, mashed potatoes or with crusty bread for a meal that will win everyone’s heart. 💞

Inspired by the trending Marry Me Chicken recipe I decided to make a vegan version of this dish. Tofu is torn into pieces (which gives it a chicken-like texture), then lightly floured and then pan-fried to make it crispy and golden. Then a simple garlic cream sauce is made complimented with sun-dried tomatoes and basil. This creamy dish is so delicious that making it for your partner might just lead to a surprise proposal!

But it’s not just for lovebirds. This tofu recipe is a real crowd-pleaser and perfect for a family dinner. You won’t believe how easy it is to whip up with just a handful of ingredients and 30 minutes of your time. So, whether you’re in the mood for a romantic dinner or a cozy family meal, get ready to fall in love with Marry Me Tofu!

Ingredients in Marry Me Tofu:

Tofu: I like to use extra-firm tofu for the best texture. Drain the tofu, but there is no need to press it. Pressing the tofu removes excess water, but in this case we want to keep the moisture so the tofu is tender and juicy once it’s cooked. I like to tear the tofu into bite-sized pieces which gives texture much more similar to chicken, and the rough texture grips the sauce better.

Flour: I use all-purpose flour but if you are gluten-free you can use a gluten-free all-purpose flour blend or cornstarch.

Vegan Culinary Cream: these days, many stores carry vegan heavy cream options made from ingredients such as oats, cashews, or coconut which are great for cooking and using in this recipe. If you want a homemade option, try my recipe for hemp cream or cashew cream (omit any sweeteners or flavorings). Another option is full-fat coconut milk (the kind in the can), but note the sauce will have a coconut taste. You can also use your favorite plain plant-based milk, just make sure it is one that is high in fat so that it doesn’t split.

Nutritional yeast: nutritional yeast has a cheesy flavor so I like to add it to the sauce. If you prefer you could substitute it for equal amounts vegan parmesan or omit it completely.

Sun-dried tomatoes: add a ton of rich tomato-y flavor. If you are not a fan you could try substituting them for roasted red peppers.

Spices and seasonings: Fresh basil, crushed red pepper flakes, dried oregano, thyme, garlic, salt, and pepper make the sauce rich and full of flavor.

How to Make Marry Me Tofu:

Add the tofu, flour, salt, and pepper to a medium bowl and gently toss to evenly coat the tofu in the flour mixture.

Heat the olive oil in a large skillet or non-stick pan over medium-high heat. When hot, add the tofu pieces discarding any extra flour. Fry the tofu for a few minutes per side until golden brown all over. Remove the tofu from the pan and set aside on a plate.

Return the pan to the stove and reduce the heat to medium. Add the garlic and cook for about 60 seconds until it just starts to brown. Pour in the vegetable broth and use your spoon to scrape any bits off the bottom of the pan while stirring. Add the vegan culinary cream, nutritional yeast, crushed red pepper flakes, oregano, thyme, and salt. Mix well, bring to a simmer and cook for a few minutes.

Return to the tofu to the pan with the sauce and stir in the sun-dried tomatoes. Heat through and cook a few minutes more.
Garnish with the basil and serve hot over pasta, rice, quinoa, mashed potatoes or with crusty bread.

Marry Me Tofu is…

creamy, flavorful, and delicious
easy to make
so delicious it might inspire a proposal

More tofu recipes that will make hearts melt:

Easy Peanut Tofu
The Best Air Fryer Tofu
Easy Sticky Teriyaki Tofu
Tofish & Chips
Baked Tofu Bites
Tofu Bolognese

If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

Print Recipe

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Course : Main Course

Cuisine : Italian

Servings: 4

Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients

For the tofu:

1 block (350g/ 12.3oz) extra-firm tofu, drained, and torn into bite-sized pieces
3 tablespoons all-purpose flour, (gluten-free if preferred)
¼ teaspoon salt
¼ teaspoon black pepper

For the Marry Me Sauce:

2 tablespoons olive oil
4 cloves garlic, minced or pressed
1 cup vegetable broth
1 cup vegan culinary cream, (see notes for options)
2 tablespoons nutritional yeast
1 teaspoon crushed red pepper flakes, (reduce or omit if you don’t like spice)
½ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon salt, (or to taste)
⅓ cup sun-dried tomatoes, drained if in oil and chopped
1 handful fresh basil leaves, roughly chopped

Cook ModePrevent your screen from going dark

Instructions

Add the tofu, flour, salt, and pepper to a medium bowl and gently toss to evenly coat the tofu in the flour mixture.
Heat the olive oil in a large skillet or non-stick pan over medium-high heat. When hot, add the tofu pieces discarding any extra flour. Fry the tofu for a few minutes per side until golden brown all over. Remove the tofu from the pan and set aside on a plate.
Return the pan to the stove and reduce the heat to medium. Add the garlic and cook for about 60 seconds until it just starts to brown. Pour in the vegetable broth and use your spoon to scrape any bits off the bottom of the pan while stirring. Add the vegan culinary cream, nutritional yeast, crushed red pepper flakes, oregano, thyme, and salt. Mix well, bring to a simmer and cook for a few minutes.
Return to the tofu to the pan with the sauce and stir in the sun-dried tomatoes. Heat through and cook a few minutes more.
Garnish with the basil and serve hot over pasta, rice, quinoa, mashed potatoes or with crusty bread.

Notes

Vegan culinary cream: these days, many stores carry vegan creams made from ingredients such as oats, cashews, or coconut which are great for cooking and using in this recipe. If you want a homemade option, try my recipe for hemp cream or cashew cream (omit any sweeteners or flavorings). Another option is full-fat coconut milk (the kind in the can), but note the sauce will have a coconut taste. You can also use your favorite plain plant-based milk, just make sure it is one that is high in fat so that it doesn’t split.
Oil-free: to make oil-free omit the flour and season the tofu with salt and pepper then cook the tofu in a non-stick pan using a splash of water or broth in place of oil if needed. Before adding the vegetable broth, whisk the 3 tablespoons of flour into the broth to make a slurry. Then pour it in the pan along with the remaining ingredients and continue the recipe as written.