Name: Marry Me Tofu in Sun-Dried Tomato Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 16 ounce super firm tofu (or extra-firm, pressed well); 4 tablespoons cornstarch; 2 tablespoons nutritional yeast; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 3 tablespoons avocado oil (or other high-heat safe oil); 5 cloves garlic (minced); 1/2 cup sun-dried tomatoes (chopped); 1/2 teaspoon oregano; 1/2 teaspoon red chili flakes; 1 teaspoon salt (more or less to taste); 1/4 teaspoon ground black pepper; 1 cup vegetable broth; 1 tablespoon tomato paste; 1 cup Cashew Cream (or other vegan cream, see Notes); 2 cups baby spinach (sliced or chopped); 4-5 fresh basil leaves (chopped); 1/2 cup Vegan Parmesan (optional)

Jump to Recipe· 4.3 from 9 reviews

I am so excited to share with you this incredible Marry Me Tofu in Sun-Dried Tomato Cream Sauce Recipe that has quickly become one of my all-time favorite dishes. The combination of crispy, golden tofu bathed in a luxuriously creamy sun-dried tomato sauce absolutely sings with every bite. It’s the kind of recipe that feels special but is surprisingly simple to pull together, making it perfect for both weeknight dinners and impressing guests. Once you try it, you’ll understand why I keep coming back to this cozy, flavorful meal again and again.

Why You’ll Love This Marry Me Tofu in Sun-Dried Tomato Cream Sauce Recipe

What makes this recipe stand out to me is the delightful balance between the crunchy exterior of the tofu and the rich, velvety cream sauce that’s bursting with sun-dried tomato goodness. The sauce has just the right amount of tang and a gentle kick from the chili flakes, making every mouthful exciting. Plus, the fresh basil and spinach add a wonderful herbaceous freshness that brightens the dish, giving it depth and complexity without overpowering the core flavors.

I also love how approachable this recipe is. Even if you’re juggling a busy day, you can easily whip this up in about half an hour. The ingredients are straightforward and mostly pantry staples for me, which means I don’t have to plan ahead much. Whether I’m making dinner for my family, having friends over for a casual meal, or just treating myself, this Marry Me Tofu in Sun-Dried Tomato Cream Sauce Recipe fits the bill perfectly. It’s a recipe I highly recommend for anyone looking to impress with a delicious plant-based meal that feels indulgent but is truly nourishing.

Ingredients You’ll Need

A gray frying pan with a shiny silver handle holds seven pieces of golden-brown fried food. Each piece is oval-shaped with a light, crispy texture, showing some uneven browning and small black pepper specks. The pieces are arranged in a loose circle, sitting in a thin layer of oil that glistens under the light. The frying pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These simple, carefully chosen ingredients work together to create a harmonious dish that’s rich in flavor and texture. Each element brings something essential to the table—whether it’s the crispy tofu, the creamy sauce, or the fresh greens that balance everything out.

Super firm tofu (16 ounces): Pressed and drained, this ensures a firm texture that crisps up beautifully.
Cornstarch (4 tablespoons): The secret to getting that perfect crispy coating on the tofu.
Nutritional yeast (2 tablespoons): Adds a subtle, cheesy depth that pairs wonderfully with the cream sauce.
Salt and black pepper: Essential seasonings to bring out the flavors in every layer of the dish.
Avocado oil (3 tablespoons): A high-heat oil perfect for frying the tofu to golden perfection.
Garlic (5 cloves, minced): Provides a fragrant base for the sauce, warming up the bowl with its aroma.
Sun-dried tomatoes (1/2 cup, chopped): Concentrated tomato flavor that adds a rich umami punch.
Oregano and red chili flakes: Herbs and heat that elevate the sauce to the next level.
Vegetable broth (1 cup): Creates the base of the sauce, light but flavorful.
Tomato paste (1 tablespoon): Deepens the color and amplification of the tomato flavors.
Cashew cream (1 cup): Or your favorite vegan cream alternative for that luscious, smooth texture.
Baby spinach (2 cups, chopped): Adds freshness and a pop of vibrant green color.
Fresh basil leaves (4-5, chopped): For a fragrant, herbaceous finish.
Vegan Parmesan (1/2 cup, optional): For a cheesy, savory boost that ties everything together.

Directions

Step 1: First, remove your super-firm tofu from the package and pat it dry with paper towels to eliminate excess moisture. Slice the tofu into small triangles or the shape you prefer — I find triangles create perfect bite-sized pieces that crisp nicely.

Step 2: In a small bowl, mix together the cornstarch, nutritional yeast, salt, and black pepper. This will be your crispy coating mix that gives the tofu a golden crust.

Step 3: Heat the avocado oil in a large non-stick or cast iron skillet over medium-high heat. Make sure the pan is hot before adding your tofu to get that nice sear.

Step 4: Dunk each tofu piece into the cornstarch mixture until coated all over, then carefully place them in the hot pan. Let them cook undisturbed for about 4 minutes, or until the bottom side is crispy and nicely browned. Use a spatula or fork carefully to flip and cook the other side until golden as well.

Step 5: Once the tofu is cooked on all sides, remove it from the pan and set it aside on a plate. Lower the heat to medium-low and, if necessary, wipe out any excess cornstarch bits from the pan before moving on to the sauce.

Step 6: In the same skillet, add the minced garlic and cook over low-medium heat for 1 to 2 minutes, stirring frequently until fragrant. Add a splash of oil if the pan looks dry to help release the garlic’s aroma.

Step 7: Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for one minute, letting the spices become aromatic and the tomatoes soften slightly.

Step 8: Pour in the vegetable broth, then mix in the tomato paste, cashew cream, and chopped spinach. Stir well to combine all ingredients and bring the mixture to a gentle simmer. Let it cook for about 5 minutes until the sauce is warm and the spinach has wilted.

Step 9: Remove the pan from heat and fold in fresh chopped basil and vegan parmesan (if using). Gently place the fried tofu pieces back into the sauce, flipping them carefully so they’re fully coated in the creamy tomato goodness.

Step 10: Serve this divine dish immediately. It pairs beautifully over fluffy rice, your favorite cooked pasta, or alongside fresh, crusty bread to soak up every last drop of sauce.

Servings and Timing

This Marry Me Tofu in Sun-Dried Tomato Cream Sauce Recipe yields about 4 hearty servings, perfect for a family dinner or to have leftovers the next day. The prep time is around 10 minutes, mainly for pressing and slicing the tofu and gathering ingredients. Cooking takes approximately 20 minutes, including frying the tofu and simmering the sauce. Altogether, it’s about 30 minutes from start to finish with no resting time required, making it a fantastic option when you want a comforting meal on the table quickly.

How to Serve This Marry Me Tofu in Sun-Dried Tomato Cream Sauce Recipe

A round pan with a shiny handle holds six golden-brown fried patties floating in a creamy orange sauce with green spinach leaves mixed in. The sauce looks thick and smooth with small red bits inside, and fresh chopped green herbs are sprinkled on top. A woman's hand is holding a spoon lifting some sauce and small bits of spinach from the pan, showing the texture clearly. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love to pile the tofu and sauce generously over a bed of fluffy jasmine or basmati rice, which soaks up every velvety drop of the sun-dried tomato cream sauce. Another favorite of mine is pairing it with al dente pasta—linguine or penne works beautifully—to echo the classic Italian vibes. If I’m aiming for a lighter meal, crusty artisan bread is my go-to for dipping in that sauce, making it a truly cozy experience.

Garnishing with a few extra freshly chopped basil leaves adds a pop of color and aroma that instantly elevates the presentation. I also sprinkle some more vegan parmesan on top for that irresistible cheesy finish. I prefer serving this dish warm, right off the stove, but it’s still delicious at room temperature if you’re entertaining and want to set it out buffet-style. For drinks, I like pairing it with a chilled glass of dry white wine like a Sauvignon Blanc or a light rosé. If you’re avoiding alcohol, sparkling water with a squeeze of lemon or a refreshing iced herbal tea complements the flavors beautifully.

This dish works wonderfully for weeknight dinners, weekend family meals, or even when hosting friends for a casual get-together. The comforting richness feels a little special without being complicated, which makes it one of my favorite recipes to turn to again and again.

Variations

One of the best things about this Marry Me Tofu in Sun-Dried Tomato Cream Sauce Recipe is how adaptable it is. If you don’t have cashew cream on hand or prefer a lighter option, coconut cream or a plant-based heavy cream replacement works beautifully to keep the sauce rich and smooth. I’ve also swapped the tofu for tempeh or even pan-fried seitan for a different texture and bite.

For those following gluten-free diets, this recipe is naturally gluten-free as long as you use gluten-free broth and check that your tomato paste is clean of any additives. If you want to make it nut-free, opt for a sunflower seed cream or a silken tofu blended sauce instead of cashew cream for the dairy-free richness. For more heat, I sometimes add extra red chili flakes or a pinch of smoked paprika, which adds a subtle smoky depth that’s so good.

If you want to experiment with cooking methods, feel free to bake the tofu after coating it instead of pan-frying for a lighter option. Baking at 400°F (205°C) for 25-30 minutes, flipping halfway through, will yield a crisp exterior without the added oil. However you choose to make it, this recipe remains a truly satisfying and vibrant meal.

Storage and Reheating

Storing Leftovers

After enjoying your meal, any leftovers of the Marry Me Tofu in Sun-Dried Tomato Cream Sauce Recipe can be stored in an airtight container in the refrigerator. I like using glass containers because they keep food fresh and are microwave safe. Your leftovers will keep well for up to 3-4 days, which makes for easy lunches or quick dinners later in the week.

Freezing

This dish freezes fairly well if you want to save some for later. I recommend freezing the tofu and sauce together in a sealed freezer-safe container or heavy-duty freezer bags. It’s best to consume frozen leftovers within 2 months for optimum flavor and texture. When freezing, try to remove as much air as possible to prevent freezer burn. Keep in mind that the fresh spinach may become slightly softer after thawing.

Reheating

To reheat, gently warm the dish either on the stovetop over low-medium heat or in the microwave. If reheating on the stove, stir occasionally and add a splash of vegetable broth or water to loosen the sauce if it thickens too much. Avoid overcooking during reheating to preserve the tofu’s crispy edges. Reheating slowly helps keep the creamy sauce smooth and prevents splitting, giving you a delicious experience even the next day.

FAQs

Can I use regular tofu instead of super firm?

While you can use extra-firm tofu, I don’t recommend soft or silken tofu for this recipe because it won’t hold its shape or crisp up well when frying. Pressing the tofu well is key to achieving that satisfying crispy texture that contrasts so nicely with the creamy sauce.

What can I substitute for cashew cream?

If you have a nut allergy or prefer not to use cashew cream, coconut cream or any vegan heavy cream alternative works wonderfully here. You could also blend silken tofu with a little plant-based milk for a creamy texture, although the flavor will be a bit different but still delicious.

Is this recipe spicy?

The recipe has a mild kick from red chili flakes, which adds warmth without overwhelming heat. You can easily adjust the spice level by reducing or increasing the chili flakes to your taste. If you prefer it mild, just omit them.

Can I prepare this recipe ahead of time?

You can prep several parts ahead, like pressing and slicing the tofu and making the cashew cream. The tofu is best fried fresh to keep it crispy, but the sauce can be made in advance and reheated gently when ready to serve.

What should I serve this dish with?

I love serving this tofu over rice or pasta to soak up all that creamy sauce. Crusty bread is also perfect for dipping. A fresh salad or roasted vegetables would complement the richness nicely and round out the meal.

Conclusion

I truly hope you’ll give this Marry Me Tofu in Sun-Dried Tomato Cream Sauce Recipe a try because it’s one of those dishes that never fails to impress and comfort at the same time. The way the tofu crisps up and then melts into that luscious, tangy cream sauce is memorable and so satisfying. Whether it’s a casual weeknight or a special occasion, this recipe has become such a beloved staple in my kitchen. I’m confident it will earn a place in your heart and on your dinner table too!