Marry Me Tofu

why make this recipe

Marry Me Tofu is a delightful dish that combines the satisfying texture of tofu with a rich and creamy tomato sauce. Whether you’re a long-time vegan or just looking to try something new, this dish proves that plant-based meals can be incredibly flavorful and comforting. The combination of cashew cream, spices, and fresh basil elevates the dish, making it perfect for a cozy dinner or a special occasion. Plus, it’s gluten-free, which means more people can enjoy this tasty meal!

how to make Marry Me Tofu

Ingredients:

• 450 g Tofu, well-drained
• 15 g Cornstarch (or rice flour)
• 7 g Nutritional yeast
• 1 g Salt
• 0.5 g Pepper
• Oil for frying
• 100 g Cashews
• 2 cloves Garlic, peeled and chopped
• 50 g Sun-dried tomatoes, chopped
• 1 tsp Oregano, dried
• 1 tsp Chili flakes
• 250 ml Vegetable broth
• 1 tbsp Tomato paste
• 60 g Baby spinach, chopped
• Salt and pepper to taste
• A handful of fresh Basil leaves, chopped
• (Optional) 80 g Vegan Parmesan
• (Optional) Rice or pasta as a side

Directions:

1. Boil about 400 ml of water and pour it over the cashews. Let them soak for about half an hour (during this time, you can prepare the other ingredients).
2. After soaking, drain the cashews, rinse them, and blend with 250 ml of fresh water until smooth.
3. Cut the tofu into slices or shapes that resemble chicken strips.
4. In a bowl, mix cornstarch, nutritional yeast, salt, and pepper for the coating. Dredge each tofu slice in this mixture, pressing lightly to help it stick.
5. Heat some oil in a non-stick pan over high heat and add the tofu slices. Fry each side for 3-4 minutes until golden brown and crispy. Once done, remove the tofu and set it aside.
6. If needed, add more oil to the pan, heat it on medium, and add the chopped garlic. Stir until fragrant.
7. Add the sun-dried tomatoes, oregano, and chili flakes, cooking for about a minute while stirring.
8. Pour in the vegetable broth and bring it to a short boil. Add the tomato paste and cashew cream, mixing well.
9. Stir in the baby spinach, cooking until it wilts, which should take about 5 minutes. Season with salt and pepper to taste.
10. Remove from heat and fold in the chopped basil. Optionally, stir in the vegan parmesan.
11. Return the tofu to the pan, coating it well with the sauce.
12. Serve with rice or pasta. Enjoy!

how to serve Marry Me Tofu

Serve Marry Me Tofu warm, either alone or paired with rice or pasta. Adding a sprinkle of fresh basil or a bit of vegan Parmesan on top can enhance the presentation and flavor. It makes a hearty meal that is perfect for family dinners or gatherings with friends.

how to store Marry Me Tofu

To store Marry Me Tofu, let it cool to room temperature, then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. Note that the tofu may lose some crispiness upon reheating, but the flavors will still be delicious.

tips to make Marry Me Tofu

• Ensure the tofu is well-drained for the best texture.
• Feel free to adjust the level of spices based on your heat preference.
• If you want a more creamy sauce, add a bit more cashew cream.
• You can also use fresh tomatoes if you prefer a fresher taste.

variation

You can easily customize this recipe by adding vegetables like zucchini or bell peppers to the sauce. For added protein, consider including chickpeas or lentils. Switching up the herbs can also give you different flavor profiles—try thyme or parsley for a change.

FAQs

Can I use firm or extra-firm tofu?
Yes, both firm and extra-firm tofu work well for this recipe. They hold their shape better during cooking.

Can I make this dish nut-free?
Yes! Substitute the cashew cream with coconut cream or a nut-free vegan cream.

What can I serve with Marry Me Tofu?
This dish pairs well with rice, pasta, or even a simple salad for a light side. You can also serve it with crusty bread to soak up the sauce.

Marry Me Tofu

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• Author: ikramnihad
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Vegetarian

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Description

A delightful dish combining crispy tofu with a rich and creamy tomato sauce, perfect for vegan enthusiasts and comfort food lovers.

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Ingredients

Scale 1x2x3x

• 450 g Tofu, well-drained
• 15 g Cornstarch (or rice flour)
• 7 g Nutritional yeast
• 1 g Salt
• 0.5 g Pepper
• Oil for frying
• 100 g Cashews
• 2 cloves Garlic, peeled and chopped
• 50 g Sun-dried tomatoes, chopped
• 1 tsp Oregano, dried
• 1 tsp Chili flakes
• 250 ml Vegetable broth
• 1 tbsp Tomato paste
• 60 g Baby spinach, chopped
• A handful of fresh Basil leaves, chopped
• (Optional) 80 g Vegan Parmesan
• (Optional) Rice or pasta as a side

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Instructions

1. Boil about 400 ml of water and pour it over the cashews. Let them soak for about half an hour.
2. After soaking, drain the cashews, rinse them, and blend with 250 ml of fresh water until smooth.
3. Cut the tofu into slices or shapes that resemble chicken strips.
4. In a bowl, mix cornstarch, nutritional yeast, salt, and pepper for the coating. Dredge each tofu slice in this mixture, pressing lightly to help it stick.
5. Heat some oil in a non-stick pan over high heat and add the tofu slices. Fry each side for 3-4 minutes until golden brown and crispy. Once done, remove the tofu and set it aside.
6. If needed, add more oil to the pan, heat it on medium, and add the chopped garlic. Stir until fragrant.
7. Add the sun-dried tomatoes, oregano, and chili flakes, cooking for about a minute while stirring.
8. Pour in the vegetable broth and bring it to a short boil. Add the tomato paste and cashew cream, mixing well.
9. Stir in the baby spinach, cooking until it wilts, about 5 minutes. Season with salt and pepper to taste.
10. Remove from heat and fold in the chopped basil. Optionally, stir in the vegan parmesan.
11. Return the tofu to the pan, coating it well with the sauce.
12. Serve with rice or pasta. Enjoy!

Notes

For a creamier sauce, add more cashew cream. Adjust spices based on heat preference. Store in the refrigerator for up to 3 days.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 0mg

Keywords: tofu, vegan, gluten-free, comfort food, plant-based