Marry Me Tofu

I love sinking into this rich and creamy, one-pan vegan dish—crispy fried tofu triangles bathed in a decadent sun‑dried tomato cream sauce with garlic, spinach, and basil. It’s indulgent and ready in just 30 minutes .

Why I’ll Love This Recipe

I’m drawn to this because it takes the viral “Marry Me Chicken” and transforms it into a plant‑based delight that’s just as proposal‑worthy. The tofu stays satisfyingly crispy, and the sun‑dried tomato cream sauce is luxuriously comforting while being completely dairy‑free. Plus, it’s quick and made in a single pan—perfect for busy weeknights or romantic dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crispy Tofu Triangles
▢ 16 ounce super‑firm tofu (or extra‑firm, well pressed)
▢ 4 tablespoons cornstarch
▢ 2 tablespoons nutritional yeast
▢ ½ teaspoon salt
▢ ½ teaspoon ground black pepper
▢ 3 tablespoons avocado oil (or another high‑heat oil)

Sun‑dried Tomato Cream Sauce
▢ 5 cloves garlic, minced
▢ ½ cup sun‑dried tomatoes, chopped
▢ ½ teaspoon oregano
▢ ½ teaspoon red chili flakes
▢ 1 teaspoon salt (adjust to taste)
▢ ¼ teaspoon ground black pepper
▢ 1 cup vegetable broth
▢ 1 tablespoon tomato paste
▢ 1 cup cashew cream or other vegan cream 
▢ 2 cups baby spinach, sliced or chopped
▢ 4–5 fresh basil leaves, chopped
▢ ½ cup vegan Parmesan (optional)

directions

1. Pat the tofu dry and slice into triangles.

2. Mix cornstarch, nutritional yeast, salt, and pepper in a small bowl. Coat tofu pieces in the mixture.

3. Heat oil in a pan over medium‑high. Pan‑fry tofu pieces ~4 minutes per side until golden and crispy. Transfer to a plate to cool 

4. In the same pan (wipe out excess cornstarch first if needed), sauté garlic over low‑medium heat for 1–2 minutes until fragrant. Add sun‑dried tomatoes, oregano, chili flakes, salt, and pepper; cook 1 minute

5. Stir in broth, tomato paste, vegan cream, and spinach. Bring to a gentle simmer for ~5 minutes until the spinach wilts. Season to taste

6. Remove from heat. Stir in basil and vegan Parmesan. Nestle tofu into the sauce and gently flip to coat 

7. Serve over rice, pasta, or with crusty bread. Enjoy immediately 

Servings and timing

• Serves: 4

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

storage/reheating

I store the cooled tofu and sauce in an airtight container in the fridge for up to 5 days . When I reheat it—either in the microwave or in a skillet—I often add a splash of milk or broth to revive its creamy texture 

FAQs

What makes this called “Marry Me Tofu”?

I call it that because the indulgent Tuscan‑style cream sauce is so irresistible—it just might inspire a proposal! 

What do you recommend serving with it?

I like serving it over pasta, rice, quinoa, or mashed potatoes. Garlic bread or a kale Caesar salad on the side also hit the spot, though crusty bread works just as well

Can I replace the tofu?

Yes! I’ve swapped it with white beans, vegan chicken, or homemade seitan bites—and they all work beautifully

What’s the best vegan cream to use?

I usually opt for cashew cream, especially homemade. But store‑bought unsweetened creamers like Ripple Half and Half, full‑fat coconut milk, oat milk, or soy milk all work well

How do I reheat leftovers to maintain texture?

I reheat gently in a skillet or microwave and add a little broth or plant milk to restore creaminess.

Conclusion

I’m thrilled to share this Marry Me Tofu recipe—it’s indulgent, quick to make, and utterly irresistible. I love how it elevates simple tofu with a rich, creamy sauce that’s perfect for cozy dinners or special moments. Let me know if you try your own variations—I love hearing what you create!

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