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Marry Me Tofu: Creamy Sun-Dried Tomato and Spinach Vegan Tofu Dish Recipe

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4.1 from 3 reviews

This vegan Marry Me Tofu recipe features crispy tofu triangles in a rich, creamy sun-dried tomato and garlic sauce with spinach and fresh basil. Ready in just 30 minutes, it's a luxurious one-pan meal perfect for a quick, flavorful dinner that's both satisfying and easy to make.

Ingredients

Crispy Tofu Triangles

  • 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

Sun-dried Tomato Cream 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. Prepare the Tofu: Remove tofu from the package, pat dry thoroughly with paper towels, and slice into small triangles or desired shapes.
  2. Make the Coating Mixture: In a small bowl, combine cornstarch, nutritional yeast, salt, and black pepper. Stir to blend evenly.
  3. Pan Fry the Tofu: Heat oil in a large non-stick or cast iron skillet over medium-high heat. Coat tofu pieces in the cornstarch mixture and place carefully on the hot pan. Fry for about 4 minutes on one side until crispy and golden. Flip and fry the other side similarly. Remove tofu and set aside on a plate.
  4. Cool the Pan: Lower heat to low-medium. If excess cornstarch remains stuck, wipe the pan carefully before making the sauce.
  5. Cook the Garlic: In the same skillet with some oil remaining (add 1 tablespoon more if needed), sauté minced garlic over low-medium heat for 1-2 minutes until fragrant, stirring frequently.
  6. Add Sun-dried Tomatoes and Spices: Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook for 1 minute to release flavors.
  7. Combine Sauce Ingredients: 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 warmed through and spinach is wilted.
  8. Adjust Seasoning and Finish Sauce: Taste and add more salt, pepper, or chili flakes if needed. Remove from heat, then stir in fresh chopped basil and vegan Parmesan if using.
  9. Combine Tofu with Sauce: Return the crispy tofu to the skillet, gently flip pieces to coat thoroughly with the creamy sun-dried tomato sauce.
  10. Serve: Serve immediately with cooked rice, pasta, or fresh crusty bread for a complete meal.

Notes

  • Pressing tofu well is essential for crispiness; freeze and thaw for better texture if desired.
  • Cashew cream can be made by blending soaked cashews with water until smooth.
  • Vegan Parmesan is optional but adds a nice savory finish.
  • This dish pairs well with rice, pasta, or crusty bread to soak up the flavorful sauce.
  • Adjust chili flakes to your heat preference.

Find it online: https://recipeplenty.com/marry-me-tofu-creamy-sun-dried-tomato-and-spinach-vegan-tofu-dish-recipe/