Creamy Marry Me Tofu
This is a delicious vegan twist on the viral favorite, featuring crispy tofu in a rich and savory sun dried tomato cream sauce.
recipesbynani.comIf you love the viral Marry Me Chicken, you are going to fall head over heels for this plant based version. It uses full fat coconut milk to create a sauce so luxurious and creamy that you will forget it is dairy free. The combination of sun dried tomatoes, garlic, and herbs creates such a punchy flavor profile that even the biggest tofu skeptics will ask for seconds.
My biggest tip for this recipe is to take the time to press your tofu properly. Removing that extra moisture is the secret to getting a golden, crispy crust that holds up perfectly once it meets the sauce. This meal comes together in just one skillet, making it a wonderful choice for a quick and cozy weeknight dinner.
🧺 Ingredients
- 1 block extra firm tofu (14 16 ounces)
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 4 tablespoons neutral oil, divided
- 1/2 cup oil packed sun dried tomatoes, julienned
- 1 tablespoon tomato paste
- 4 teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon Cajun seasoning
- 1 can full fat coconut milk (13.5 ounces)
- 2 cups baby spinach
- Fresh basil for garnish
👩🍳Instructions
- 1
Wrap the tofu in clean kitchen towels, place it on a plate with a heavy object on top, and let it press for 30 minutes to remove excess moisture.
- 2
Cut the pressed tofu into 3/4 inch cubes and toss them in a bowl with the cornstarch and salt until evenly coated.
- 3
Heat 2 tablespoons of oil in a large skillet over medium high heat. Add half of the tofu in a single layer and cook until golden brown on all sides, about 6 to 8 minutes. Remove the tofu and set aside on a plate.
- 4
Add 1 tablespoon of oil to the pan and repeat the browning process with the remaining tofu, then remove it from the skillet.
- 5
Reduce the heat to medium low and add the final tablespoon of oil. Stir in the sun dried tomatoes, tomato paste, and garlic. Cook for 30 seconds while scraping up any browned bits from the bottom.
- 6
Stir in the Italian seasoning and Cajun seasoning, then pour in the coconut milk. Bring to a gentle simmer and cook for 5 minutes until the sauce begins to thicken.
- 7
Add the spinach to the skillet in small handfuls, stirring until each batch wilts.
- 8
Return the crispy tofu to the skillet and gently fold it into the sauce until everything is warmed through and coated. Taste and add extra salt if needed, then serve immediately with fresh basil.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. To serve, gently reheat on the stove over low heat. If the sauce has thickened too much, add a tiny splash of water or coconut milk to bring it back to a creamy consistency.
Made this recipe? Let us know how it went.
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