Marry Me Tofu (Printer-friendly)

Golden crispy tofu in a luscious sun-dried tomato cream sauce with garlic and herbs.

# What You'll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch or all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp olive oil

→ Sauce

06 - 2 tbsp olive oil
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely diced
09 - 1/2 tsp red pepper flakes
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 cup unsweetened plant-based cream or heavy cream
12 - 1/2 cup vegetable broth
13 - 1/4 cup grated parmesan
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - Salt and pepper to taste

→ Garnish

17 - Fresh basil leaves, chopped
18 - Grated parmesan

# How To Make It:

01 - Press tofu to remove excess moisture, then cut into 1-inch cubes. Pat cubes thoroughly dry with paper towels.
02 - In a shallow dish, combine cornstarch, salt, and black pepper. Add tofu cubes and toss gently until evenly coated on all sides.
03 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add coated tofu cubes in a single layer. Cook for 3-4 minutes per side until golden brown and crispy. Transfer to a plate and set aside.
04 - In the same skillet, add remaining 2 tbsp olive oil. Sauté diced onion for 2-3 minutes until translucent. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
05 - Stir in sliced sun-dried tomatoes and cook for 2 minutes to release their oils and intensify flavor.
06 - Pour in plant-based cream and vegetable broth. Add dried oregano, dried basil, grated parmesan, salt, and pepper. Stir thoroughly to combine. Bring to a gentle simmer and cook for 3-5 minutes until sauce slightly thickens and coats the back of a spoon.
07 - Return crispy tofu to the skillet. Gently fold into sauce, ensuring each piece is well coated. Simmer together for 2-3 minutes to allow flavors to meld. Serve immediately over pasta, rice, or mashed potatoes, garnished with fresh chopped basil and additional parmesan if desired.

# Expert Tips:

01 -
  • The crispy tofu holds up beautifully in that creamy sun-dried tomato sauce, creating this perfect contrast of textures
  • It comes together in under 45 minutes but tastes like something from a restaurant that takes hours
  • The sauce is so luscious and flavorful that nobody at the table will miss the meat
02 -
  • Do not crowd the pan when frying tofu, work in batches if needed so each piece gets properly crispy
  • The sauce will continue thickening as it sits off the heat, so remove it from the stove when it still looks slightly loose
  • Sun-dried tomatoes vary in saltiness, taste your sauce before adding extra salt
03 -
  • Use a cast iron skillet for the crispiest tofu, it holds heat better than other pans
  • Let the pan get properly hot before adding the tofu, that sizzle is what creates the golden crust

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