If you're looking for a deliciously creamy, comforting dish that's a little different and absolutely crave-worthy, you're going to adore my Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe. This plant-based twist on a classic will quickly become your go-to for weeknight dinners or impressing friends.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
- Top Tip
- How to Serve Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Why You'll Love This Recipe
Honestly, this isn’t just another tofu recipe. I fell in love with the velvety sun-dried tomato cashew cream sauce that brings rich flavor and a luscious texture to the tofu. It’s like a little magic happens when you combine these ingredients!
- Unique Creaminess: The sun-dried tomato cashew cream is shockingly indulgent—without any dairy.
- Simple Ingredients: You probably already have most of these things in your pantry and fridge.
- Versatility: Whether you like cubed tofu or cutlets, this recipe adapts perfectly to your style.
- Comfort Food Vibes: It feels like a warm hug on a plate—perfect for cozy nights.
Ingredients & Why They Work
Each ingredient in the Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe plays a role in balancing flavors, textures, and richness. I love how simple pantry basics come together with a few special touches like sun-dried tomato oil and fresh herbs that elevate the dish.
- Firm or Extra Firm Tofu: Pressing tofu well ensures it crisps up nicely instead of steaming and turning mushy.
- All-Purpose Flour & Spices: These create a flavorful crust that adds texture and seals in moisture.
- Dairy-Free Butter: Gives the tofu a golden sear and richness without dairy—use your favorite brand.
- Raw Cashews: The star for that creamy sauce—soaked to blend into buttery smoothness.
- Sun-Dried Tomato Oil: Adds a deep, fruity note that complements the cream.
- Shallots & Garlic: Classic aromatics that build savory layers.
- Vegan Chicken or Vegetable Broth: I prefer vegan chicken broth for a subtle richness but veggie broth works great too.
- Sun-Dried Tomatoes: Chopped for bursts of sweet tang.
- Vegan Parmesan or Nutritional Yeast: Brings umami and nuttiness to round out flavors.
- Fresh Basil & Parsley: Bright herby notes that keep the dish fresh and lively.
- Seasonings: Paprika, Italian seasoning, and red pepper flakes give a nice kick and warmth.
Make It Your Way
I love experimenting with this Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe whenever I feel like mixing things up. You can easily swap herbs, adjust spice levels, or change tofu shapes to suit your mood and occasion.
- Variation: When I want even more texture, I dice the tofu instead of slicing it into cutlets—it makes it perfect for a cozy bowl with grains.
- Dairy-Free Option: Using vegan butter and cashew cream keeps this recipe completely plant-based and creamy without missing a beat.
- Seasonal Tweaks: Try adding roasted mushrooms or spinach for an earthy twist that pairs beautifully with the tangy sauce.
- Heat Level: Adjust the red pepper flakes to your taste—just a pinch for a slight warmth or a sprinkle for a zesty kick.
Step-by-Step: How I Make Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Step 1: Press and Prep Your Tofu
Start by pressing your tofu to remove excess moisture, which is key to getting a crispy, golden exterior. I usually press it for at least 30 minutes, using a tofu press if I have one, or stacking a heavy book on a plate over the tofu wrapped in kitchen towels. While your tofu presses, soak those cashews in hot water—this softens them to blend into that luscious cashew cream later.
Step 2: Mix Your Flavorful Dredge
In a shallow bowl, whisk together the flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning. This mix is your secret for coating the tofu, adding a punch of flavor and that irresistible crisp. When dredging, be sure to tap off excess flour—it’s a small step that prevents clumping and makes frying easier.
Step 3: Dredge and Fry the Tofu
Slice the tofu into either cutlets about a quarter-inch thick or cubes, depending on your preference. Coat each piece evenly in the dredge. Heat dairy-free butter in a large skillet over medium heat, then fry the tofu until both sides are golden and crispy—about 5 to 7 minutes. Patience is key here; flipping too soon will cause the tofu to stick. Once browned, transfer to a plate.
Step 4: Blend the Sun-Dried Tomato Cashew Cream
Drain your soaked cashews and blend them with fresh water until ultra smooth. This creamy base is where the magic really happens—it’s both indulgent and nutty. Trust me, once you pour this into the skillet later, your kitchen will smell amazing.
Step 5: Sauté Aromatics and Build the Sauce
In the same skillet, warm the dairy-free butter and sun-dried tomato oil over medium heat. Toss in diced shallots with a pinch of salt and sauté until translucent—this usually takes about 4 minutes. Then add minced garlic, paprika, Italian seasoning, and red pepper flakes, cooking for another minute or two until everything is fragrant and your kitchen smells irresistible.
Step 6: Combine Everything and Simmer
Pour in the vegan chicken broth, blended cashew cream, chopped sun-dried tomatoes, and vegan parmesan or nutritional yeast. Stir gently and bring to a simmer, then lower the heat. Add the golden tofu pieces back into the skillet, letting everything meld together for 5 to 7 minutes. This step is when the tofu really soaks up all those deep, complex flavors.
Step 7: Freshen Up and Serve
Finish by stirring in finely chopped basil and parsley, along with salt and pepper to taste. I like to serve this warm over fluffy rice or your favorite grain. The contrast between the creamy sauce and the tender tofu is just divine every single time.
Top Tip
From making this Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe several times, I learned that the key lies in the tofu prep and sauce blending. These tips will help you nail it every time.
- Pressing Tofu Thoroughly: Don’t rush! The drier the tofu, the better it fries and holds up in the creamy sauce.
- Soak Cashews in Hot Water: This softens them enough to blend smoothly without a high-powered blender.
- Patience When Frying: Let the tofu develop a crust before flipping to prevent it from breaking apart or sticking.
- Simmer Gently: Low heat allows the sauce and tofu to meld flavors without losing the creaminess.
How to Serve Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Garnishes
I usually top this dish with a sprinkle of extra fresh basil and cracked black pepper. Sometimes I add a few toasted pine nuts to add a little crunch—that contrast feels beautiful against the creamy sauce and crispy tofu.
Side Dishes
This recipe pairs wonderfully with jasmine rice or a light quinoa salad to soak up the sauce. If you want veggies on the side, steamed asparagus or garlic sautéed spinach are my go-tos—they keep the meal balanced and fresh.
Creative Ways to Present
For special dinners, I've served the tofu cutlets over creamy polenta and drizzled extra cashew cream on top. It makes a stunning presentation and feels a bit more indulgent—perfect for date nights!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. The sauce will thicken, but that’s an easy fix when reheating.
Freezing
I haven’t frozen this particular dish often because the cream sauce feels best fresh, but if you do freeze it, expect a slight change in texture. Thaw overnight in the fridge and stir well before reheating.
Reheating
When reheating, add a splash of vegan broth or water to loosen the sauce, then warm gently over low heat until heated through. Stirring occasionally prevents sticking and keeps the creaminess intact.
Frequently Asked Questions:
Pressing tofu is essential for this recipe. It removes excess water so the tofu crisps up nicely and holds its structure in the sauce. If you skip pressing, your tofu might turn soggy and won’t soak up flavors as well.
Raw cashews are important here because they create that creamy texture when blended. If you don’t have them, you could try soaked blanched almonds or a store-bought vegan cream alternative, though the flavor will be slightly different.
Absolutely! You can blend the cashew cream up to 24 hours in advance and store it in the fridge in a sealed container. Give it a quick stir before adding it to the sauce—if it thickens too much, thin it out with a splash of water.
As written, this recipe uses all-purpose flour, which contains gluten. To keep it gluten-free, swap the flour for gluten-free flour or chickpea flour for dredging. This change won't affect the flavor much but keeps it safe for gluten-sensitive eaters.
Final Thoughts
This Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe holds a special place in my cooking repertoire because it’s simple yet transforms everyday tofu into something so flavorful and comforting. I hope you give it a try, maybe this weekend or whenever you need a dish that's both wholesome and feels a little fancy. I can't wait to hear how you make it your own!
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Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Vegan
- Diet: Vegan
Description
Marry Me Tofu is a creamy, flavorful vegan dish featuring pan-fried tofu in a rich cashew cream sauce with sun-dried tomatoes and aromatic herbs, perfect served over rice for a comforting meal.
Ingredients
Tofu
- 1 block firm or extra firm tofu, pressed
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- 2 tablespoons dairy-free butter
Cashew Cream
- ⅓ cup raw cashews, soaked
- ⅔ cup water
Remaining Ingredients
- 2 tablespoons sundried tomato oil (or cooking oil of choice)
- 1 large shallot, diced
- ½ teaspoon salt
- 4 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 cup vegan chicken broth or vegetable broth
- ½ cup sundried tomatoes in oil, roughly chopped
- 2 tablespoons vegan parmesan (or 2 tablespoon nutritional yeast)
- ¼ cup basil, finely chopped
- ¼ cup parsley, finely chopped
- Salt and pepper, to taste
Instructions
- Press the tofu. Press the tofu for at least 30 minutes using a tofu press, heavy book, or another pressing method to remove excess moisture.
- Soak the cashews. Soak the raw cashews in hot water for 30 minutes, then drain them before use.
- Make the dredge. In a wide, shallow bowl, whisk together the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until evenly combined.
- Prep the tofu. Slice the pressed tofu into ¼-inch thick cutlets or cubes. Coat each piece thoroughly in the flour mixture, tapping off any excess flour, then set aside on a plate.
- Pan-fry the tofu. Heat a large skillet over medium heat and add 2 tablespoons of dairy-free butter. Fry the tofu pieces until golden brown on both sides, about 5-7 minutes. Remove from the pan and set aside.
- Blend cashew cream. In a high-speed blender, combine the drained cashews with ⅔ cup fresh water and blend until smooth and creamy.
- Sauté the aromatics. In the same skillet, heat the dairy-free butter and sundried tomato oil over medium heat. Add the diced shallots and salt, cooking until translucent, about 4 minutes. Add minced garlic, paprika, Italian seasoning, and red pepper flakes, sautéing for an additional 1-2 minutes.
- Add the remaining ingredients. Pour in the vegan chicken broth (or vegetable broth), cashew cream, chopped sundried tomatoes, and vegan parmesan. Stir well and bring to a simmer. Reduce the heat to low and add the pan-fried tofu pieces. Let simmer for 5-7 minutes to meld flavors.
- Season to taste. Stir in the freshly chopped basil and parsley. Adjust salt and pepper as needed according to taste.
- Serve. Serve the Marry Me Tofu warm over rice or your preferred grain, and enjoy immediately.
Notes
- Storage: Best enjoyed fresh for maximum creaminess; leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet or microwave, adding a splash of vegan chicken broth or water to loosen the sauce as needed.
- Pressing tofu well is key to achieving a crispy exterior during frying.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour blend.
- Vegan parmesan can be replaced with nutritional yeast for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
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