Marry Me Tofu in Sun-Dried Tomato Garlic Spinach Cream Sauce Recipe

Introduction

Marry Me Tofu is a flavorful vegan dish featuring crispy tofu in a creamy, garlicky sun-dried tomato sauce. It’s rich, comforting, and perfect for a satisfying weeknight dinner.

Ingredients

• 16 ounce super firm tofu (or extra-firm, pressed well)
• 4 tablespoons cornstarch
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons avocado oil (or other high-heat safe oil)
• 5 cloves garlic (minced)
• 1/2 cup sun-dried tomatoes (chopped)
• 1/2 teaspoon oregano
• 1/2 teaspoon red chili flakes
• 1 teaspoon salt (more or less to taste)
• 1/4 teaspoon ground black pepper
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup cashew cream (or other vegan cream)
• 2 cups baby spinach (sliced or chopped)
• 4-5 fresh basil leaves (chopped)
• 1/2 cup vegan Parmesan (optional)

Instructions

1. Step 1: Remove the super-firm tofu from its package and pat dry with a paper towel. Slice into small triangles or your preferred shape.
2. Step 2: In a small bowl, combine the cornstarch, nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
3. Step 3: Heat the avocado oil in a large non-stick or cast iron skillet over medium-high heat.
4. Step 4: Coat each tofu piece evenly by dipping into the cornstarch mixture. Place the tofu pieces in the pan and fry for about 4 minutes on one side until golden and crispy. Carefully flip and cook the other side.
5. Step 5: Remove the tofu from the pan and set aside. Lower the heat to medium-low and wipe out excess cornstarch if needed.
6. Step 6: In the same skillet, add garlic and cook for 1-2 minutes until fragrant. Add more oil if the pan is dry.
7. Step 7: Stir in sun-dried tomatoes, oregano, red chili flakes, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute.
8. Step 8: Add vegetable broth, tomato paste, cashew cream, and spinach. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes until warm and spinach has wilted.
9. Step 9: Remove from heat and mix in fresh basil and vegan Parmesan, if using. Add the fried tofu to the sauce and gently flip to coat.
10. Step 10: Serve immediately with rice, cooked pasta, or fresh crusty bread.

Tips & Variations

• Press your tofu well to remove excess moisture for the crispiest texture.
• Substitute cashew cream with coconut cream or store-bought vegan cream for convenience.
• Add a splash of white wine or lemon juice to the sauce for extra brightness.
• For extra heat, increase the red chili flakes to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of vegetable broth if the sauce has thickened. Avoid microwaving to maintain tofu’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular firm tofu instead of super firm?

Yes, but pressing it very well to remove moisture is essential for crispiness. Super-firm tofu naturally holds its shape better and fries crispier.

What can I use if I don’t have nutritional yeast?

You can omit it or replace with 1 tablespoon of ground cashews or vegan Parmesan to add a similar savory flavor.

Marry Me Tofu in Sun-Dried Tomato Garlic Spinach Cream Sauce Recipe

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Marry Me Tofu is a flavorful vegan dish featuring crispy pan-fried super firm tofu cooked in a rich, creamy sun-dried tomato and cashew cream sauce infused with garlic, oregano, and fresh herbs. This comforting and hearty recipe is perfect for a satisfying plant-based meal served over rice, pasta, or with crusty bread.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Vegan, American-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu

• 16 ounces super firm tofu (or extra-firm, pressed well)
• 4 tablespoons cornstarch
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons avocado oil (or other high-heat safe oil)

Sauce

• 5 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon red chili flakes
• 1 teaspoon salt (more or less to taste)
• 1/4 teaspoon ground black pepper
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 cup cashew cream (or other vegan cream)
• 2 cups baby spinach, sliced or chopped
• 4–5 fresh basil leaves, chopped
• 1/2 cup vegan Parmesan (optional)

Instructions

1. Pan Fry the Tofu: Remove your super firm tofu from the package and pat it dry thoroughly with a paper towel to eliminate excess moisture. Slice the tofu into small triangles or any preferred shape for even cooking.
2. Prepare Tofu Coating: In a small bowl, combine the cornstarch, nutritional yeast, salt, and ground black pepper, stirring well to evenly mix the dry ingredients.
3. Heat Oil: Place a large non-stick or cast iron skillet over medium-high heat and add the avocado oil, allowing it to heat up properly before frying.
4. Coat and Fry Tofu: Dunk each tofu piece into the cornstarch mixture ensuring a full coating, then carefully place them in the hot skillet. Pan fry each side for about 4 minutes until crispy and golden brown. Use a spatula or fork to gently loosen and flip the pieces for even cooking on both sides.
5. Set Aside Tofu and Prepare Pan: Remove the tofu from the skillet and place it on a plate. Reduce the heat to low-medium, allowing the pan to cool slightly. If excess cornstarch remains in the pan, carefully wipe it out to prevent burning and bitterness during sauce preparation.
6. Cook Garlic: Using the same skillet, add minced garlic over low-medium heat and sauté for 1-2 minutes, stirring frequently until fragrant. Add an additional tablespoon of oil if needed to prevent sticking.
7. Add Flavorings: Stir in the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook this mixture for about 1 minute to enhance the flavors.
8. Add Liquids and Spinach: Pour in the vegetable broth, tomato paste, and cashew cream. Add the baby spinach and stir well to combine all ingredients.
9. Simmer Sauce: Bring the mixture to a gentle simmer over medium heat and cook for approximately 5 minutes until warm and the spinach has wilted. Taste and adjust seasoning with additional salt, pepper or chili flakes as desired.
10. Finish Sauce and Combine: Remove the skillet from heat and stir in the fresh chopped basil and optional vegan Parmesan cheese. Carefully place the fried tofu pieces back into the sauce and gently flip them to coat evenly with the creamy sauce.
11. Serve: Serve immediately with your choice of rice, cooked pasta, or fresh crusty bread for a complete and comforting meal.

Notes

• Use super firm or extra-firm tofu pressed very well to get the best crispy texture.
• If you don’t have cashew cream, you can substitute with other vegan cream alternatives such as coconut cream, vegan sour cream, or silken tofu blended until smooth.
• Adjust red chili flakes to your preferred spice level.
• Make sure to remove excess cornstarch buildup in the pan before making the sauce to avoid burning and bitterness.
• Optional vegan Parmesan adds an extra layer of cheesy flavor, but the dish is delicious without it as well.
• This dish pairs well with rice, pasta, or crusty bread to soak up the flavorful sauce.

Keywords: Marry Me Tofu, vegan tofu recipe, crispy tofu, sun-dried tomato sauce, cashew cream sauce, plant-based main dish, easy tofu recipe