I turned silky tofu, blistered tomatoes, roasted garlic and a secret spice blend into Marry Me Tofu that has become my favorite Easy Vegan Dinner.

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I never thought a pan of extra firm tofu and chopped sun dried tomatoes could do what this Marry Me Tofu does to a weekday night, but here we are. I wrote it up because it sneaks up on you, savory and tangy and somehow dangerously addictive.

As someone who lives in Tofu Dishes and tinkers with Easy Vegan Dinner ideas I kept expecting it to be simple, then it surprised me with a richness that made me pause. There are little stingingly bright moments that made me laugh out loud, because it tastes way better than I deserved.

Ingredients

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Tofu gives protein and iron, it’s great at soaking up sauce and crisping.
Olive oil add richness and healthy fats, helps browning but not overpowering flavor.
Sun dried tomatoes bring tangy sweet punch, salt and umami, a little chew.
Garlic gives sharp aromatic bite, boosts savory depth and makes things pop.
Cream or coconut milk makes sauce silky, adds calories, creaminess and comfort.
Parmesan lends salty nutty umami, melts into sauce, better with fresh grated.
Fresh basil brightens the whole dish, herbal, slightly sweet, tear it up.
Pasta or crusty bread soaks up sauce, carbs for comfort, perfect for sharing.

Ingredient Quantities

14 ounces extra firm tofu, pressed and cut into 1 inch cubes

1/4 cup all purpose flour for dredging (optional, helps crisp)

2 tablespoons olive oil

1 tablespoon unsalted butter or vegan butter

1 small shallot or small onion, finely chopped

3 garlic cloves, minced

1/2 cup sun dried tomatoes, chopped (oil packed preferred)

1/2 teaspoon crushed red pepper flakes, or to taste

1 cup vegetable broth

1/2 cup heavy cream or full fat coconut milk for dairy free

1/3 cup grated Parmesan cheese, plus extra for serving (use vegan parm if you want)

1 teaspoon dried oregano or Italian seasoning

Salt and freshly ground black pepper, to taste

1 tablespoon lemon juice, optional but brightens the sauce

Fresh basil leaves, roughly chopped for garnish

Cooked pasta or crusty bread for serving

How to Make this

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1. Press the 14 ounce block of extra firm tofu for 15 to 30 minutes to get rid of excess water, then cut into 1 inch cubes; toss the cubes in the 1/4 cup flour if you want extra crisp (season the flour with a little salt and pepper).

2. Heat 2 tablespoons olive oil and 1 tablespoon unsalted or vegan butter in a large skillet over medium-high heat; when hot add tofu in a single layer, dont overcrowd the pan, and fry until golden and crispy on all sides, about 3 to 4 minutes per side, then remove tofu to a plate.

3. Turn heat to medium, add the finely chopped small shallot or onion to the same skillet and cook until soft, 2 to 3 minutes, then add 3 minced garlic cloves and cook another 30 seconds until fragrant.

4. Stir in 1/2 cup chopped sun dried tomatoes (oil packed preferred, drained) and 1/2 teaspoon crushed red pepper flakes, cook a minute to release their flavor.

5. Pour in 1 cup vegetable broth to deglaze the pan, scrape up the browned bits with a wooden spoon, bring to a simmer and reduce slightly for 2 to 3 minutes.

6. Stir in 1/2 cup heavy cream or full fat coconut milk and 1/3 cup grated Parmesan (use vegan parm if you want), add 1 teaspoon dried oregano, simmer until the sauce thickens a bit, about 3 to 5 minutes; season with salt and freshly ground black pepper to taste.

7. Add 1 tablespoon lemon juice if using to brighten the sauce, then return the tofu to the skillet and toss gently to coat and warm through, 2 to 3 minutes; if the sauce is too thick, loosen with a splash of broth or some reserved pasta water.

8. Taste and adjust seasoning and red pepper heat, stir in most of the roughly chopped fresh basil leaving some for garnish.

9. Serve over cooked pasta or with crusty bread, finish with extra grated Parmesan and the remaining basil; tip: if you made tofu earlier re-crisp it in a 400 F oven for 8 to 10 minutes, and always reserve a little pasta water to loosen the sauce if needed.

Equipment Needed

1. Tofu press or clean kitchen towels plus a heavy skillet for pressing
2. Cutting board
3. Sharp chef’s knife
4. Shallow dish or plate for dredging in flour
5. Large skillet (nonstick or stainless) for frying and making the sauce
6. Spatula and tongs to turn and move the tofu
7. Wooden spoon to deglaze and scrape up browned bits
8. Measuring cups and spoons, plus a grater for Parmesan
9. Large pot and colander for pasta, and a baking sheet if you want to re-crisp the tofu in the oven

FAQ

Q: Can I use regular firm tofu instead of extra firm? A: Yes, you can, but press it longer or try freezing and thawing to make it chewier. Pat the cubes very dry, dredge in flour if you want crisp, then cook in hot oil without crowding the pan or bake at 425F until golden.

Q: How do I make this dairy free or vegan? A: Use full fat coconut milk for the cream, vegan parm and vegan butter or extra olive oil. Nutritional yeast adds a cheesy note. Keep the tofu separate until serving so it stays crisp.

Q: Can I make the sauce ahead of time? A: Yup, the sauce keeps about three days in the fridge. Reheat gently on low and add a splash of broth or coconut milk if it got too thick. Reheat or crisp the tofu separately and add it at the end so it does not go soggy.

Q: My sun dried tomatoes are not oil packed, is that ok? A: Totally fine, just rehydrate the dry ones in hot water for 10 minutes then chop. Save the soaking liquid for extra flavor, and if you have oil from packed tomatoes use some of it to fry the tofu for more depth.

Q: Do I have to dredge the tofu in flour? A: No, its optional. Flour helps create a crust, but you can use cornstarch, or air fry or roast the tofu with oil for a crisp result without dredging.

Q: Any finishing tips for best flavor? A: Taste for salt after adding Parmesan, add the lemon juice right before serving to brighten things, and finish with chopped basil. If the sauce is thin, simmer a bit to reduce or stir in a little more parm to thicken, and adjust red pepper flakes to your heat level.

Marry Me Tofu Recipe Substitutions and Variations

Tofu: swap with tempeh for a nuttier, firmer bite or seitan if you want a meatier chew, just note seitan has gluten.
Flour for dredging: use cornstarch or rice flour for a lighter, extra-crispy crust; arrowroot works well if you need gluten-free.
Heavy cream: use cashew cream (1:1), blended silken tofu plus a splash of plant milk, or full fat coconut milk for dairy-free richness.
Parmesan: replace with nutritional yeast for a cheesy vegan boost, or Pecorino Romano for a sharper, saltier flavor.

Pro Tips

1. Freeze the tofu for a day then thaw and press it, it firms up and gives a chewier, more “meaty” bite that holds up better in the sauce.

2. For maximum crunch dust the cubes with cornstarch or seasoned flour and dont overcrowd the pan, cook in batches if you must. If you need to make them ahead, crisp them briefly in a 400 F oven just before serving to freshen the texture.

3. Save a tablespoon of the oil from the sun dried tomatoes and use it to sear the tofu or finish the sauce, it adds depth you wont get from plain olive oil. A little butter or vegan butter stirred in at the end makes the sauce glossy and rounder too.

4. If using coconut milk warm it gently and add it slowly so it doesnt split, and if the sauce is too thin whisk a teaspoon of cornstarch with cold water and stir that in to thicken quickly. Taste before adding lemon, a little goes a long way.

Marry Me Tofu Recipe

Recipe by Jot Punji

0.0 from 0 votes

I turned silky tofu, blistered tomatoes, roasted garlic and a secret spice blend into Marry Me Tofu that has become my favorite Easy Vegan Dinner.

Servings

servings

Calories

512

kcal

Equipment: 1. Tofu press or clean kitchen towels plus a heavy skillet for pressing
2. Cutting board
3. Sharp chef’s knife
4. Shallow dish or plate for dredging in flour
5. Large skillet (nonstick or stainless) for frying and making the sauce
6. Spatula and tongs to turn and move the tofu
7. Wooden spoon to deglaze and scrape up browned bits
8. Measuring cups and spoons, plus a grater for Parmesan
9. Large pot and colander for pasta, and a baking sheet if you want to re-crisp the tofu in the oven

Ingredients

14 ounces extra firm tofu, pressed and cut into 1 inch cubes
1/4 cup all purpose flour for dredging (optional, helps crisp)
2 tablespoons olive oil
1 tablespoon unsalted butter or vegan butter
1 small shallot or small onion, finely chopped
3 garlic cloves, minced
1/2 cup sun dried tomatoes, chopped (oil packed preferred)
1/2 teaspoon crushed red pepper flakes, or to taste
1 cup vegetable broth
1/2 cup heavy cream or full fat coconut milk for dairy free
1/3 cup grated Parmesan cheese, plus extra for serving (use vegan parm if you want)
1 teaspoon dried oregano or Italian seasoning
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice, optional but brightens the sauce
Fresh basil leaves, roughly chopped for garnish
Cooked pasta or crusty bread for serving

Directions

Press the 14 ounce block of extra firm tofu for 15 to 30 minutes to get rid of excess water, then cut into 1 inch cubes; toss the cubes in the 1/4 cup flour if you want extra crisp (season the flour with a little salt and pepper).
Heat 2 tablespoons olive oil and 1 tablespoon unsalted or vegan butter in a large skillet over medium-high heat; when hot add tofu in a single layer, dont overcrowd the pan, and fry until golden and crispy on all sides, about 3 to 4 minutes per side, then remove tofu to a plate.
Turn heat to medium, add the finely chopped small shallot or onion to the same skillet and cook until soft, 2 to 3 minutes, then add 3 minced garlic cloves and cook another 30 seconds until fragrant.
Stir in 1/2 cup chopped sun dried tomatoes (oil packed preferred, drained) and 1/2 teaspoon crushed red pepper flakes, cook a minute to release their flavor.
Pour in 1 cup vegetable broth to deglaze the pan, scrape up the browned bits with a wooden spoon, bring to a simmer and reduce slightly for 2 to 3 minutes.
Stir in 1/2 cup heavy cream or full fat coconut milk and 1/3 cup grated Parmesan (use vegan parm if you want), add 1 teaspoon dried oregano, simmer until the sauce thickens a bit, about 3 to 5 minutes; season with salt and freshly ground black pepper to taste.
Add 1 tablespoon lemon juice if using to brighten the sauce, then return the tofu to the skillet and toss gently to coat and warm through, 2 to 3 minutes; if the sauce is too thick, loosen with a splash of broth or some reserved pasta water.
Taste and adjust seasoning and red pepper heat, stir in most of the roughly chopped fresh basil leaving some for garnish.
Serve over cooked pasta or with crusty bread, finish with extra grated Parmesan and the remaining basil; tip: if you made tofu earlier re-crisp it in a 400 F oven for 8 to 10 minutes, and always reserve a little pasta water to loosen the sauce if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.