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Marry Me Tofu Recipe

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Marry Me Tofu is a flavorful vegan dish featuring crispy pan-fried super-firm tofu simmered in a rich, creamy sun-dried tomato sauce with spinach and fresh herbs. Perfect as a comforting main course, it combines crispy textures with a luscious, tangy sauce for a delightful plant-based meal.

Ingredients

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 any preferred shape.
  2. Prepare the Coating: In a small bowl, mix cornstarch, nutritional yeast, salt, and black pepper together.
  3. Heat the Oil: Heat avocado oil in a large non-stick or cast iron skillet over medium-high heat.
  4. Coat and Fry Tofu: Dunk tofu pieces in cornstarch mixture to coat evenly. Carefully place them in the hot skillet and pan-fry for about 4 minutes on one side until crispy and golden brown. Flip carefully and cook the other side until equally golden.
  5. Remove Tofu: Remove tofu from the pan and set aside on a plate. Reduce heat to low-medium and wipe out excess cornstarch residue if needed.
  6. Cook Garlic: In the same skillet, add garlic and cook for 1-2 minutes over low-medium heat, stirring frequently until fragrant. Add a tablespoon of oil if the pan is dry.
  7. Add Flavorings: Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and pepper. Cook for 1 minute to develop flavors.
  8. Add Liquids and Greens: Pour in vegetable broth, tomato paste, cashew cream, and add baby spinach. Stir well and bring to a gentle simmer over medium heat. Cook for about 5 minutes until warm and spinach is wilted. Adjust seasoning as needed.
  9. Finish Sauce: Remove from heat, stir in fresh basil and vegan parmesan if using.
  10. Combine and Serve: Gently place fried tofu into the sauce and flip to coat them thoroughly. Serve immediately over rice, cooked pasta, or with fresh crusty bread.

Notes

  • Pressing tofu well is essential to achieve crispiness when frying.
  • You can substitute avocado oil with other high-heat oils like grapeseed or canola oil.
  • Cashew cream can be homemade by blending soaked cashews with water until smooth or purchased pre-made.
  • Vegan parmesan is optional but adds a nice cheesy flavor; nutritional yeast can be used as a substitute.
  • Adjust red chili flakes to your heat preference.
  • Serve with your choice of grains or bread to make it a complete meal.

Find it online: https://recipeplenty.com/marry-me-tofu-recipe/