Go Back
–+ servings
Marry Me Tofu

Creamy Marry Me Tofu: A Heartwarming Dinner Delight

Marry Me Tofu brings together crispy tofu and creamy garlic sauce for an inviting dining experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Plant-Based
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 14 ounces Extra-Firm Tofu Consider using pre-marinated tofu for added taste
  • 2 cups Water Essential for brining
  • 1 teaspoon Kosher Salt Sea salt can be a substitute
For the Coating
  • 1/2 cup Cornstarch Can use tapioca starch for a similar effect
  • 1 teaspoon Onion Powder Garlic powder can be used alternatively
  • 1 teaspoon Smoked Paprika Regular paprika can be used if needed
For the Sauce
  • 3 cloves Garlic Can swap for pre-minced garlic
  • 2 tablespoons Tomato Paste Substitute with fresh tomatoes if preferred
  • 1 cup Heavy Cream Use plant-based cream for dairy-free option
  • 1/2 cup Sun-Dried Tomatoes Fresh tomatoes can substitute if needed
  • 1/4 cup Grated Parmesan Nutritional yeast is a great vegan alternative
For Garnishing
  • 1/4 cup Fresh Basil Other herbs like parsley can also work
  • to taste Black Pepper Adjust according to spice preference

Equipment

  • Non-stick skillet
  • Medium pot
  • shallow dish

Method
 

Step-by-Step Instructions
  1. In a medium pot, bring 2 cups of water to a simmer, then stir in minced garlic, kosher salt, oregano, and a pinch of crushed red pepper flakes. Add cubed extra-firm tofu and soak for about 15 minutes.
  2. Drain the tofu and pat it dry with paper towels. In a shallow dish, mix cornstarch, onion powder, and smoked paprika. Toss the tofu cubes until well coated.
  3. Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a skillet over medium-high heat. Fry the coated tofu cubes for about 6-8 minutes until golden brown.
  4. In the same skillet, reduce heat to medium, add 2 tablespoons of tomato paste and 1 cup of heavy cream. Stir in chopped sun-dried tomatoes and simmer for about 3-4 minutes.
  5. Gently fold the crispy tofu into the skillet, letting it simmer for an additional 2-3 minutes to meld flavors.
  6. Serve hot, garnished with fresh basil and black pepper. Optionally sprinkle with grated Parmesan or nutritional yeast.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze the tofu before coating for longer storage.

Tried this recipe?

Let us know how it was!