Description
A creamy and flavorful Marry Me Tofu recipe featuring pan-fried tofu in a rich cashew cream sauce with sun-dried tomatoes and fresh herbs, perfect for a comforting vegan main course.
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 your preferred method to remove excess moisture.
- Soak the cashews: Soak the raw cashews in hot water for 30 minutes, then drain before use.
- Make the dredge: In a wide, shallow bowl, whisk together all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until well combined.
- Prep the tofu: Slice the tofu into ¼ inch thick cutlets or cubes. Coat each piece evenly in the flour mixture, tapping off excess flour, and set aside.
- Pan-fry the tofu: Heat a large skillet over medium heat and add 2 tablespoons dairy-free butter. Pan-fry the tofu pieces on both sides until golden brown, about 5-7 minutes. Remove and set aside.
- Blend cashew cream: In a high-speed blender, combine soaked cashews and ⅔ cup fresh water. Blend until smooth and creamy.
- Sauté the aromatics: In the same skillet, heat the sundried tomato oil and vegan butter over medium heat. Add diced shallots and salt, sauté until translucent (about 4 minutes). Add minced garlic, paprika, Italian seasoning, and red pepper flakes, then sauté for another 1-2 minutes.
- Add the remaining ingredients: Stir in vegan chicken broth, cashew cream, chopped sundried tomatoes, and vegan parmesan. Bring to a simmer, then reduce heat to low. Return pan-fried tofu to the skillet and simmer for 5-7 minutes to meld flavors.
- Season to taste: Stir in finely chopped basil and parsley. Adjust salt and pepper to taste.
- Serve: Serve immediately while warm, ideally over rice. Enjoy your creamy Marry Me Tofu!
Notes
- This recipe is best served fresh for maximum creaminess, but leftovers can be stored in the refrigerator for up to 3 days.
- When reheating leftovers, add a splash of vegan chicken broth or water to loosen the sauce and heat gently until warmed through.
- Pressing tofu well is essential for a good texture and to help the dredge stick better during frying.
- You can substitute vegan parmesan with nutritional yeast if preferred.
- If you don’t have sundried tomato oil, olive oil can be used as an alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
