Marry Me Tofu (Print Version)

Crispy tofu in a rich sun-dried tomato garlic cream sauce with herbs, ready in under an hour.

# What You'll 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

→ Cream Sauce

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

# Steps:

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 tbsp 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. Remove from skillet and set aside.
03 - In the same skillet, add 2 tbsp 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 infuse flavor into the base.
05 - Pour in plant-based cream and vegetable broth. Add oregano, basil, grated parmesan, salt, and pepper. Stir well to combine and simmer for 3-5 minutes until sauce slightly thickens.
06 - Return crispy tofu to the skillet, tossing gently to coat evenly in the cream sauce. Simmer together for 2-3 minutes to allow flavors to meld.
07 - Serve hot over pasta, rice, or mashed potatoes. Garnish with chopped fresh basil and additional grated parmesan if desired.

# Expert Tips:

01 -
  • The crispy tofu texture combined with that luscious sauce creates the most satisfying bite
  • It comes together in under 45 minutes but tastes like you spent all day cooking
  • Even people who swear they hate tofu have been known to change their minds after one taste
02 -
  • Don't crowd the pan when searing tofu, or you'll end up with steamed cubes instead of crispy ones
  • The sauce will thicken as it cools, so don't panic if it looks slightly thin in the pan
  • Leftovers actually taste better the next day when the tofu has had time to soak up more sauce
03 -
  • If you don't have a tofu press, wrapping it in towels and setting something heavy on top works perfectly well
  • Let the sauce come to room temperature slightly before refrigerating to prevent condensation from making it watery

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