Classic Marry Me Tofu (Print version)

Crispy tofu in a luscious sun-dried tomato garlic cream sauce

# What you need:

→ Tofu Preparation

01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch or all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp olive oil

→ Sauce Components

06 - 2 tbsp olive oil
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely diced
09 - 1/2 tsp red pepper flakes
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 cup unsweetened plant-based cream or heavy cream
12 - 1/2 cup vegetable broth
13 - 1/4 cup grated parmesan (vegan or regular)
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - Salt and pepper to taste

→ Garnish

17 - Fresh basil leaves, chopped
18 - Additional grated parmesan

# Directions:

01 - Press tofu to remove excess moisture, then cut into 1-inch cubes. Toss cubes with cornstarch, salt, and black pepper until evenly coated on all sides.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add coated tofu cubes and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a plate and set aside.
03 - In the same skillet, add remaining 2 tablespoons olive oil. Sauté diced onion for 2-3 minutes until translucent. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
04 - Stir in sliced sun-dried tomatoes and cook for 2 minutes to release their oils and intensify flavor.
05 - Pour in plant-based cream and vegetable broth. Add oregano, basil, grated parmesan, salt, and pepper. Stir thoroughly to combine and simmer for 3-5 minutes until sauce slightly thickens.
06 - Return crispy tofu to the skillet, gently tossing to coat evenly in the sauce. Simmer together for 2-3 minutes to allow flavors to meld.
07 - Transfer to serving plates and garnish with fresh chopped basil and additional parmesan if desired. Serve immediately while hot.

# Expert advice:

01 -
  • The way the crispy tofu holds onto that velvety cream sauce is absolute magic
  • It comes together in under 45 minutes but tastes like you spent all day cooking
  • Even devoted meat eaters ask for seconds without realizing theyre eating plant-based
02 -
  • Overcrowding the pan while crisping the tofu will make it steam instead of fry—work in batches if needed
  • The sauce continues thickening off heat, so pull it slightly earlier than you think
  • Leftovers actually taste better the next day as those flavors meld together
03 -
  • If your sauce seems too thick, splash in more broth rather than water
  • A splash of white wine deglazes the pan beautifully after cooking the onions

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