Description
Marry Me Tofu is a rich and creamy vegan dish featuring pan-fried tofu in a flavorful sundried tomato and cashew cream sauce, enriched with herbs and spices. Perfect for a comforting dinner served over rice.
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 alternative pressing method to remove excess water for better frying.
- Soak the cashews: Soak raw cashews in hot water for 30 minutes, then drain before blending.
- Make the dredge: In a wide shallow bowl, whisk together all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning until uniform.
- Prep the tofu: Slice tofu into ¼ inch cutlets or cubes. Coat each piece evenly in the flour mixture, tapping off excess, and set aside on a plate or cutting board.
- Pan-fry the tofu: Heat a large skillet over medium heat and add 2 tablespoons dairy-free butter. Fry tofu on both sides until golden brown, about 5-7 minutes. Remove and set aside.
- Blend cashew cream: Combine soaked cashews and ⅔ cup fresh water in a high-speed blender and blend until smooth and creamy.
- Sauté the aromatics: In the same skillet, heat sundried tomato oil and vegan butter over medium heat. Add diced shallots and salt, sauté until translucent (~4 minutes). Add garlic, paprika, Italian seasoning, and red pepper flakes; sauté 1-2 more minutes.
- Add the remaining ingredients: Pour in vegan chicken broth, cashew cream, sundried tomatoes, and vegan parmesan. Stir and bring to a simmer, then reduce heat to low. Add pan-fried tofu and simmer for 5-7 minutes to meld flavors.
- Season to taste: Stir in chopped basil and parsley, adjust salt and pepper as desired.
- Serve: Serve immediately while warm over rice and enjoy your delicious Marry Me Tofu.
Notes
- This dish is best served fresh to enjoy the creamy texture.
- Leftovers can be refrigerated for up to 3 days.
- When reheating, add a splash of vegan chicken broth or water to loosen the sauce and heat gently until warmed through.
- Pressing tofu thoroughly is essential to achieve crispy pan-fried tofu.
- You can substitute vegan parmesan with nutritional yeast for a nutty flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
