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
Scale
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 tbsp 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
