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Marry Me Tofu with Sun-Dried Tomatoes and Spinach in Creamy Vegan Sauce Recipe

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★★★★

4 from 80 reviews

Marry Me Tofu is a vibrant, flavorful vegan dish featuring crispy pan-fried super firm tofu coated in a savory sun-dried tomato and cashew cream sauce, spiced with oregano and chili flakes, and finished with fresh basil and vegan parmesan. This recipe offers a rich, comforting meal perfect for a quick 30-minute dinner that pairs wonderfully with rice, pasta, or crusty bread.

Ingredients

Scale

Tofu and Coating

  • 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)

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, see Notes)
  • 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 dry with a paper towel. Slice into small triangles or your preferred shape.
  2. Prepare the Coating: In a small bowl, combine cornstarch, nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Mix well.
  3. Heat the Oil: In a large non-stick or cast iron skillet, heat avocado oil over medium-high heat until shimmering.
  4. Coat and Fry the Tofu: Dunk tofu pieces in the cornstarch mixture to coat them evenly. Place the tofu in the hot skillet carefully. Pan fry each side for about 4 minutes until golden brown and crispy, loosening with a spatula to flip.
  5. Remove and Cool: Transfer the fried tofu onto a plate and reduce heat to low-medium. Wipe out excess cornstarch residue from the pan if needed, leaving some oil for the sauce.
  6. Cook the Garlic: In the same skillet over low-medium heat, add minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently. Add an additional tablespoon of oil if necessary.
  7. Add Seasonings: Stir in chopped sun-dried tomatoes, oregano, red chili flakes, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute to release flavors.
  8. Add Liquids and Spinach: Pour in vegetable broth, tomato paste, and cashew cream. Add in baby spinach and stir well to combine.
  9. Simmer the Sauce: Bring the mixture to a gentle simmer over medium heat and cook for about 5 minutes until it’s warm and the spinach has wilted. Adjust seasoning with salt, pepper, or more chili flakes as desired.
  10. Finish the Dish: Remove from heat and stir in chopped fresh basil and vegan parmesan if using. Gently place fried tofu pieces back into the sauce and flip them to coat evenly.
  11. Serve: Serve immediately, accompanied by rice, cooked pasta, or fresh crusty bread to soak up the delicious sauce.

Notes

  • Use super firm or extra firm tofu that is pressed well to ensure it crisps nicely.
  • If you don’t have cashew cream, any vegan cream alternative works.
  • Adjust the red chili flakes to your desired spice level.
  • Wiping out excess cornstarch from the pan before making the sauce prevents burning and ensures a smooth sauce texture.
  • Optional vegan parmesan adds a nice cheesy flavor but can be omitted for a nut-free or simpler version.

Keywords: Marry Me Tofu, vegan tofu recipe, crispy tofu, sun-dried tomato sauce, cashew cream sauce, vegan main dish, quick vegan dinner

Find it online: https://foodiecara.com/marry-me-tofu-with-sun-dried-tomatoes-and-spinach-in-creamy-vegan-sauce-recipe/