This Marry Me Tofu is creamy, savory, and deeply comforting the plant-based twist on the viral favorite that truly delivers. Golden tofu simmers in a rich sun-dried tomato cream sauce with garlic and herbs, creating a dish that feels indulgent, cozy, and surprisingly easy. One bite, and you’ll understand the name.
Ingredients
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (optional)
- 1 cup full-fat coconut milk or cashew cream
- 1/4 cup vegetable broth
- 2 tbsp nutritional yeast or vegan Parmesan
- Salt and black pepper, to taste
- Optional: fresh basil or parsley for finishing
Easy swap: Use heavy cream and Parmesan if not cooking vegan.
Steps
- Brown the tofu. Heat olive oil in a skillet over medium heat. Add tofu cubes and cook until golden on all sides. Don’t rush this the color adds flavor.
- Add the garlic. Stir in the garlic and cook just until fragrant, about 30 seconds.
- Build the flavor. Add sun-dried tomatoes, Italian seasoning, paprika, and red pepper flakes. Stir gently to coat the tofu.
- Make it creamy. Pour in coconut milk and vegetable broth. Don’t worry if it looks thin it thickens as it simmers.
- Add the cheesy note. Stir in nutritional yeast or vegan Parmesan and let simmer for 5–7 minutes until rich and silky.
- Season and finish. Taste and adjust with salt and pepper. Sprinkle with fresh herbs just before serving.
Chef’s Tips
- Press the tofu well: Less moisture means better browning and a creamier final dish.
- Simmer gently: Low heat keeps the sauce smooth and luxurious.
- Extra depth: A splash of white wine before the cream adds restaurant-style flavor.
Variations
- Spinach Marry Me Tofu: Stir in a handful of spinach until just wilted.
- Spicy lovers: Add more red pepper flakes or a spoon of chili crisp.
- Protein boost: Add chickpeas alongside the tofu for extra heartiness.