Description
This Classic Marry Me Tofu recipe is a plant-based twist on the viral favorite, featuring crispy tofu in a creamy sun-dried tomato sauce. Vegan, dairy-free, easy to make, and perfect for weeknight dinners or impressing guests. A must-try tofu dinner idea!
Ingredients
1 block extra-firm tofu
2 tablespoons olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
¾ cup vegetable broth
½ cup unsweetened plant-based cream (or cashew cream)
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
¼ teaspoon salt (or to taste)
⅛ teaspoon black pepper
1 tablespoon chopped fresh basil
1 teaspoon cornstarch (optional, for thickening)
Instructions
1. Press the tofu for at least 15 minutes to remove excess moisture, then slice into slabs.
2. Heat olive oil in a skillet over medium heat and sear tofu on both sides until golden and crispy. Remove and set aside.
3. In the same skillet, sauté garlic until fragrant, then add sun-dried tomatoes and cook for 2–3 minutes.
4. Pour in the vegetable broth and bring to a gentle simmer. Stir in the plant-based cream, Italian seasoning, red pepper flakes, salt, and pepper.
5. Simmer the sauce until slightly thickened. If needed, mix cornstarch with a splash of broth and stir in to thicken further.
6. Return tofu to the skillet and simmer for 5 minutes to absorb the sauce.
7. Top with fresh basil and serve hot.
Notes
Let the tofu press thoroughly — this helps create that perfect crisp texture.
Don’t skip the sun-dried tomatoes — they add umami and depth to the sauce.
You can adjust spice by increasing or reducing red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 0mg