Name: Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 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 craving something creamy, comforting, and packed with flavor, you're going to love my Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe. It’s a dreamy blend of crispy tofu soaked in a luscious, tangy cashew cream that feels indulgent yet totally plant-based. Stick around—I'll show you all the tips and tricks to nail this delicious dish!

Marry Me Tofu - A white bowl filled with a layer of fluffy white rice. On top, there is a mound of creamy, light brown meatballs that have visible bits of green herbs and small red tomato pieces mixed in. The meatballs are roughly shaped and have a textured surface with some shredded cheese sprinkled on top. Small green herb pieces are also scattered over the rice. 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

This recipe quickly became one of my vegetarian dinner staples because of its rich flavors and satisfyingly creamy sauce. What’s really fun is how the sun-dried tomato cashew cream brings a subtle tang and richness that perfectly complements the crispy tofu. It's comforting, healthy, and surprisingly simple to master.

Richly Flavorful: The sun-dried tomato paste in the cashew cream gives this dish a vibrant, savory depth you don’t often find in vegan sauces.
Perfectly Crispy Tofu: Coating and pan-frying the tofu gives it a golden, satisfying crust that contrasts beautifully with the creamy sauce.
Customizable and Versatile: You can easily swap the herbs or spice level to fit your taste or what's in your pantry.
Comfort Food Without Compromise: It’s indulgent yet plant-based, proving you don’t need dairy or meat to enjoy creamy, hearty meals.

Marry Me Tofu - The image shows a pan filled with a creamy sauce that has a light orange color mixed with green herbs and small red bits. In the sauce, there are many evenly sized, light brown cubes that are partly covered by the sauce. The pan is round with a dark, patterned surface, and it sits on a white marbled background. The texture of the sauce looks thick and smooth with visible small pieces blending in photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a vital role in layering flavors and creating a texture that’s creamy, tangy, and hearty all at once. A few of these ingredients you might want to hunt down carefully, like good-quality sun-dried tomatoes packed in oil, which really boosts the taste. And don’t skip soaking those cashews—that’s the magic trick behind the cashew cream!

Marry Me Tofu - Flat lay of firm tofu block with smooth, creamy white texture, raw cashews in their natural beige shells, bright red sun-dried tomatoes with a slightly wrinkled surface, vibrant green fresh basil and parsley leaves finely chopped with delicate veins, a large shallot showing pale purple and white layers, garlic cloves with smooth white skin, and a small pile of paprika powder in rich red color, all beautifully arranged with natural spacing and color contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Firm or extra firm tofu: Pressing it well is key to getting a nice crisp and avoiding sogginess.
All-purpose flour: This helps create that golden crust on the tofu when pan-fried.
Garlic and onion powder: Adds a savory background boost to the tofu dredge.
Poultry seasoning: A surprise twist that adds a subtle herby depth without overpowering the dish.
Dairy-free butter: Gives richness during the tofu frying and when sautéing aromatics.
Raw cashews: Soaked and blended, they become the silky base for the sun-dried tomato cream.
Sun-dried tomato oil and chopped sun-dried tomatoes: They bring concentrated tomato flavor and umami punch.
Shallots and garlic: These add aromatic sweetness and savoriness in the sauce.
Vegan chicken or vegetable broth: Helps thin the cashew cream and layer the depth of flavor.
Vegan parmesan or nutritional yeast: Adds cheesy notes that balance the tang of the tomatoes.
Fresh basil and parsley: Brighten the finished dish with herbal freshness.
Spices (paprika, Italian seasoning, red pepper flakes): Layer warmth, mild heat, and complexity.

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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 making this recipe my own depending on the season or what’s in my cupboard. You don’t have to stick strictly to the herbs or spice level; it’s all about what makes your taste buds dance.

Variation: Once, I swapped the sun-dried tomato oil for smoked paprika oil—adding a subtle smoky backdrop that jazzed up the dish beautifully.
Spice Factor: If you like it spicy, add a pinch more red pepper flakes or a splash of hot sauce into the sauce.
Herb Swap: I’ve also tried rosemary instead of Italian seasoning for a woodsy note that pairs great with the creamy sauce.
Serving Style: Feel free to cube the tofu instead of slicing for an easier finger-food style or batch meal prep.

Step-by-Step: How I Make Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe

Step 1: Press Your Tofu Perfectly

First things first: pressing tofu is a game changer. I usually press mine for at least 30 minutes using a tofu press when I have it, but if you don’t, no worries—wrap it tightly in a clean towel, stack a few heavy books on top, and let it sit. This removes excess water so your tofu crisps up instead of steaming in the pan.

Step 2: Soak Cashews for Creaminess

While the tofu is pressing, soak those raw cashews in hot water for about 30 minutes. Soaking softens them so they blend into a perfectly smooth cream — no gritty bits here!

Step 3: Dredge Tofu Like a Pro

Mix your flour with salt, pepper, garlic powder, onion powder, and poultry seasoning in a wide bowl. Then, slice your tofu into ¼ inch cutlets or cubes. I usually slice for a nicer plating presentation. Dip each piece in the flour mixture, coating both sides well, then tap off the excess before setting them aside.

Step 4: Pan-Fry Until Golden Brown

Heat up some dairy-free butter over medium heat in a large skillet. Add the tofu pieces and cook for about 5 to 7 minutes on each side, until they’re gorgeously golden and crispy. This step seals in texture and flavor, so don’t rush it! Remove and set aside once done.

Step 5: Blend the Silky Cashew Cream

Drain your soaked cashews, then blend them with ⅔ cup fresh water until ultra smooth. This creamy base will bring all the other ingredients together beautifully!

Step 6: Sauté Aromatics & Build Flavor

Heat the sun-dried tomato oil and dairy-free butter in your skillet over medium heat. Toss in diced shallots with salt and cook until translucent (about 4 minutes). Add minced garlic, paprika, Italian seasoning, and red pepper flakes, cooking for another 1-2 minutes to really bring out their aroma.

Step 7: Combine Sauce & Tofu, Simmer Away

Pour in vegan chicken or vegetable broth, cashew cream, chopped sun-dried tomatoes, and vegan parmesan, stirring everything together. Bring it to a gentle simmer, then lower the heat. Add the tofu back into the pan and let it soak and simmer for another 5-7 minutes, letting those flavors meld.

Step 8: Finish with Fresh Herbs & Season to Taste

Once simmered, stir in finely chopped basil and parsley, then season with extra salt and pepper as you like. Give it a taste—you want that balance of creamy, tangy, and herbal notes perfectly on point!

Top Tip

After making this recipe several times, I’ve realized the key to success lies in those little details. Here’s what really makes a difference for me:

Pressing the Tofu Well: I can’t stress enough how pressing tofu properly prevents a soggy outcome and helps achieve that perfect golden crust.
Soaking Cashews Longer: If you have the time, soak your cashews for even 2 hours or overnight to get the creamiest sauce.
Low and Slow Simmer: Don’t rush the sauce’s simmering; letting the tofu soak up the flavors on low heat makes the taste way more rich and harmonious.
Fresh Herbs are Essential: Adding fresh basil and parsley at the end brightens the whole dish and balances the richness.

How to Serve Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe

Garnishes

I love to garnish this dish with a sprinkle of freshly cracked black pepper, extra chopped basil, and sometimes a handful of toasted pine nuts if I’m feeling fancy. A little drizzle of sun-dried tomato oil over the top just elevates it all even more.

Side Dishes

My go-to side is always fluffy jasmine or basmati rice—it soaks up that creamy sauce perfectly. Sometimes I serve it with blanched green beans or roasted asparagus for a fresh, crisp contrast.

Creative Ways to Present

For special dinners, I like to plate this tofu over a bed of creamy polenta or nestle it alongside a pile of mashed garlic cauliflower. It makes the meal feel extra comforting and elegant, plus it always impresses my guests!

Make Ahead and Storage

Storing Leftovers

Leftovers store nicely in an airtight container in the fridge for up to 3 days. The sauce thickens a bit as it rests, so I recommend adding a splash of vegan broth or water when reheating to loosen it back up.

Freezing

I’ve frozen this before, but the texture of the tofu softens a bit. It still tastes great though; just thaw overnight and gently reheat on the stove for best results.

Reheating

When reheating, I like to warm it slowly on the stovetop over low heat, stirring occasionally, and adding small amounts of broth to keep the sauce creamy and smooth—microwaving can dry it out.

Frequently Asked Questions:

Can I use tofu that isn’t pressed?

Pressing the tofu is key to this recipe because it removes excess moisture, allowing the coating to crisp up better and preventing a soggy texture. If you don’t press it, the tofu will release water during cooking which can make the sauce watery and less flavorful.

Is soaking the cashews really necessary?

Yes! Soaking the cashews softens them so the blender can puree them into an ultra-smooth cream. Skipping this step may result in a gritty texture, which isn’t what you want for that silky sauce.

Can I make this recipe nut-free?

You can swap the cashews for cooked white beans or silken tofu blended with a bit of plant milk to create a creamy base, though the flavor will be different. Just be mindful this will modify the sun-dried tomato cashew cream aspect quite a bit.

What can I substitute for vegan chicken broth?

Vegetable broth works perfectly as a substitute, and I’ve also used mushroom broth for an extra umami boost. Just make sure your broth is flavorful to keep the sauce rich.

Final Thoughts

This Marry Me Tofu with Sun-Dried Tomato Cashew Cream Recipe holds a special place in my heart because it brings a restaurant-worthy experience to my home kitchen anytime I want. It’s proof that plant-based cooking can be luxurious, flavorful, and totally satisfying without complexity. Give it a try—I’m confident it will become one of your go-to dishes too!