Description
Marry Me Tofu is a flavorful vegan dish featuring crispy pan-fried super-firm tofu tossed in a rich, creamy sun-dried tomato and spinach sauce with a hint of spice. Perfectly balanced with nutritional yeast and vegan parmesan, this dish offers a hearty, comforting meal ideal for serving over rice, pasta, or with crusty bread.
Ingredients
Tofu and Coating
- 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
Cooking and Sauce Ingredients
- 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)
Instructions
- Pan Fry the Tofu: Remove the super-firm tofu from its package and pat dry thoroughly with a paper towel. Slice the tofu into small triangles or your preferred shape.
- Prepare Coating Mix: In a small bowl, combine cornstarch, nutritional yeast, salt, and ground black pepper. Stir well to mix evenly.
- Heat the Oil: Place a large non-stick or cast iron skillet over medium-high heat and heat the avocado oil until shimmering.
- Coat and Fry Tofu: Dunk each tofu piece into the cornstarch mixture to coat completely. Carefully place them on the hot skillet and pan fry for about 4 minutes on one side until golden and crispy. Gently loosen with a spatula or fork and flip to cook the other side until equally crispy.
- Remove Tofu and Cool: Transfer the fried tofu pieces to a plate. Reduce the heat to low-medium and, if necessary, carefully wipe excess cornstarch from the pan before cooking the sauce.
- Cook Garlic: In the same skillet over low-medium heat, add minced garlic and cook for 1-2 minutes, stirring frequently until fragrant. Add an extra tablespoon of oil if the pan is dry.
- Add Flavorings: Stir in chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook together for 1 minute to blend flavors.
- Add Liquids and Spinach: Pour in vegetable broth, tomato paste, cashew cream, and add the chopped spinach. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes until warm and the spinach has wilted. Adjust seasoning with extra salt, pepper, or chili flakes as desired.
- Finish Sauce: Remove from heat and stir in chopped fresh basil and grated vegan parmesan, if using.
- Combine Tofu and Sauce: Gently place the crispy tofu pieces into the sauce and carefully flip them to coat evenly.
- Serve: Serve immediately, paired with cooked rice, pasta, or fresh crusty bread for a complete meal.
Notes
- Use super-firm tofu that is NOT packed in water for best texture.
- Press tofu well to remove excess moisture before frying for crispiness.
- Cashew cream can be substituted with any vegan cream alternative.
- Vegan parmesan is optional but adds a nice cheesy flavor.
- Adjust red chili flakes to control spice level to your preference.
