Name: Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 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; ⅓ cup raw cashews, soaked; ⅔ cup water; 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 tbsp nutritional yeast); ¼ cup basil, finely chopped; ¼ cup parsley, finely chopped; Salt and pepper, to taste

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.

Marry Me Tofu - A white bowl with a brown rim holds a layer of fluffy white rice at the bottom. On top is a pile of creamy, light brown meatballs mixed with visible bits of green herbs and small pieces of red sun-dried tomatoes. The meatballs have a slightly rough texture with some shredded cheese sprinkled over them. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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.

Marry Me Tofu - A close-up view of a black frying pan filled with small square pieces of light brown cooked food mixed in a thick, creamy orange sauce with visible small green herb bits and red specks throughout. The sauce evenly coats the cubes, and the pan sits on a white marbled surface. The texture of the sauce looks smooth with a few small chunks, and the cubes appear tender with some browned marks. photo taken with an iphone --ar 2:3 --v 7

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.

Marry Me Tofu - Flat lay of firm block of tofu with smooth creamy texture, raw cashews with a pale beige color, bright red sundried tomatoes glistening with oil, a large shallot showing its light purple layers, fresh green basil and parsley leaves finely chopped and vibrant, several garlic cloves with smooth white skins, a small pile of paprika powder in rich deep red, and a scattering of red pepper flakes in fiery crimson, all beautifully arranged with natural spacing and slight overlaps to create depth, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use tofu that isn’t pressed?

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.

What if I don’t have raw cashews?

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.

Can I make the sun-dried tomato cashew cream ahead of time?

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.

Is this recipe gluten-free?

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!