Marry Me Tofu
Get ready to elevate your weeknight dinners with this irresistible Marry Me Tofu! Crispy, golden-brown tofu is generously smothered in a luscious sun-dried tomato and creamy sauce that’s bursting with flavor. Perfect for impressing your guests or simply treating yourself, this dish is a delightful fusion of textures and tastes that will leave everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- some fresh basil
- some fresh garlic
- some fresh parsley
🥩Meat & Seafood(1)
- 1 block of pressed extra firm tofu
🥛Dairy & Eggs(2)
- some cashew cream
- oil or dairy-free butter
🫙Pantry Staples(2)
- some broth
- some flour
🧂Spices & Seasonings(1)
- some fresh black pepper
📦Other(4)
- some dairy-free parm
- some shallots in sun-dried tomato oil
- some spices
- some sun-dried tomatoes
👨🍳 Instructions
- 1
Start by cubing a block of pressed extra firm tofu.
- 2
In a large bowl, mix together some flour and spices.
- 3
Add in your tofu and mix together until it's fully coated.
- 4
In a pan, add in some oil or dairy-free butter.
- 5
Add the coated tofu pieces and let them crisp up on all sides.
- 6
Remove the tofu from the pan and sauté some shallots in sun-dried tomato oil.
- 7
Add in some fresh garlic and spices and continue to let that cook.
- 8
Pour in some broth and cashew cream as well as some sun-dried tomatoes and dairy-free parm.
- 9
Mix everything together until a sauce forms and bring it to a simmer.
- 10
Add in the crispy tofu and combine it with the sauce until it's fully coated.
- 11
Finish off with some fresh basil, parsley, and black pepper.
- 12
Serve over a bed of rice topped with some dairy-free parm.
💡 Pro Tips
- ✓Press your tofu for 30-45 minutes under 5-10 pounds of weight to remove 40-50% of water content, creating a firmer texture that absorbs marinades and holds coating better.technique30-45 minutes, 40-50% water removal
- ✓Heat your oil to 350-375°F before adding coated tofu because this temperature creates immediate protein coagulation on the surface, preventing sticking and ensuring even browning.technique350-375°F
- ✓Use a 3:1 ratio of flour to cornstarch in your coating mixture because cornstarch creates 25% crispier results due to its lower protein content and ability to form glass-like surfaces when fried.ingredient3:1 ratio, 25% crispier
- ✓Sauté shallots for exactly 2-3 minutes until translucent but not browned, as overcooking develops bitter compounds that will overpower the delicate sun-dried tomato oil flavors.timing2-3 minutes
- ✓Add garlic in the final 30 seconds of sautéing shallots because garlic burns at 280°F while shallots caramelize at 320°F, preventing the bitter acrylamide compounds that form in burnt garlic.timing30 seconds, 280°F vs 320°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Marry Me Tofu
Get ready to elevate your weeknight dinners with this irresistible Marry Me Tofu! Crispy, golden-brown tofu is generously smothered in a luscious sun-dried tomato and creamy sauce that’s bursting with flavor. Perfect for impressing your guests or simply treating yourself, this dish is a delightful fusion of textures and tastes that will leave everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- some fresh basil
- some fresh garlic
- some fresh parsley
🥩Meat & Seafood(1)
- 1 block of pressed extra firm tofu
🥛Dairy & Eggs(2)
- some cashew cream
- oil or dairy-free butter
🫙Pantry Staples(2)
- some broth
- some flour
🧂Spices & Seasonings(1)
- some fresh black pepper
📦Other(4)
- some dairy-free parm
- some shallots in sun-dried tomato oil
- some spices
- some sun-dried tomatoes
👨🍳 Instructions
- 1
Start by cubing a block of pressed extra firm tofu.
- 2
In a large bowl, mix together some flour and spices.
- 3
Add in your tofu and mix together until it's fully coated.
- 4
In a pan, add in some oil or dairy-free butter.
- 5
Add the coated tofu pieces and let them crisp up on all sides.
- 6
Remove the tofu from the pan and sauté some shallots in sun-dried tomato oil.
- 7
Add in some fresh garlic and spices and continue to let that cook.
- 8
Pour in some broth and cashew cream as well as some sun-dried tomatoes and dairy-free parm.
- 9
Mix everything together until a sauce forms and bring it to a simmer.
- 10
Add in the crispy tofu and combine it with the sauce until it's fully coated.
- 11
Finish off with some fresh basil, parsley, and black pepper.
- 12
Serve over a bed of rice topped with some dairy-free parm.
💡 Pro Tips
- ✓Press your tofu for 30-45 minutes under 5-10 pounds of weight to remove 40-50% of water content, creating a firmer texture that absorbs marinades and holds coating better.technique30-45 minutes, 40-50% water removal
- ✓Heat your oil to 350-375°F before adding coated tofu because this temperature creates immediate protein coagulation on the surface, preventing sticking and ensuring even browning.technique350-375°F
- ✓Use a 3:1 ratio of flour to cornstarch in your coating mixture because cornstarch creates 25% crispier results due to its lower protein content and ability to form glass-like surfaces when fried.ingredient3:1 ratio, 25% crispier
- ✓Sauté shallots for exactly 2-3 minutes until translucent but not browned, as overcooking develops bitter compounds that will overpower the delicate sun-dried tomato oil flavors.timing2-3 minutes
- ✓Add garlic in the final 30 seconds of sautéing shallots because garlic burns at 280°F while shallots caramelize at 320°F, preventing the bitter acrylamide compounds that form in burnt garlic.timing30 seconds, 280°F vs 320°F