Why You’ll Love Marry Me Tofu Recipe

This plant‑based dish delivers indulgent flavor with a creamy sun‑dried tomato sauce that feels gourmet but is simple to make at home. It’s perfect for a cozy weeknight meal or an impressive date‑night dinner, and pairs beautifully with pasta, rice, or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crispy Tofu Triangles
16 ounce super firm tofu or extra‑firm, pressed well
4 tablespoons cornstarch
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons avocado oil or other high‑heat safe oil

Sun‑dried Tomato Cream Sauce
5 cloves garlic, minced
1/2 cup sun‑dried tomatoes, chopped
1/2 teaspoon oregano
1/2 teaspoon red chili flakes
1 teaspoon salt (adjust to taste)
1/4 teaspoon ground black pepper
1 cup vegetable broth
1 tablespoon tomato paste
1 cup cashew cream or other vegan cream
2 cups baby spinach, sliced or chopped
4–5 fresh basil leaves, chopped
1/2 cup vegan Parmesan (optional)

Directions

Pan Fry the Tofu:
Pat the tofu dry and slice into small triangles. In a small bowl, combine cornstarch, nutritional yeast, salt, and pepper. Heat oil in a large skillet over medium‑high heat. Coat the tofu pieces in the cornstarch mixture and pan‑fry until golden and crispy on both sides. Transfer to a plate.

Prepare the Sauce:
In the same skillet over medium heat, add garlic and cook until fragrant. Stir in sun‑dried tomatoes, oregano, red chili flakes, salt, and pepper and cook briefly. Add vegetable broth, tomato paste, vegan cream, and spinach. Bring to a gentle simmer until spinach wilts. Remove from heat and stir in fresh basil and vegan Parmesan if using.

Combine:
Nestle the fried tofu pieces into the sauce, coating each piece gently. Serve immediately over pasta, rice, or with crusty bread.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over medium heat, adding a splash of plant milk or broth to loosen the sauce if needed. This dish is not ideal for freezing as the creamy sauce can separate.

FAQs

What kind of tofu is best for Marry Me Tofu?

Use super‑firm tofu for best texture. Extra‑firm works too if pressed well. Soft or silken tofu isn’t recommended as it won’t hold up during frying.

Do I need to press the tofu?

Yes, pressing extra‑firm tofu helps remove excess water, yielding crispier tofu. Super‑firm tofu often requires less pressing.

Can I make this gluten‑free?

Yes, ensure your cornstarch or coating is gluten‑free and choose gluten‑free pasta or sides.

What can I substitute for cashew cream?

You can use store‑bought vegan cream, full‑fat coconut milk, or another plant‑based milk thickened with a bit of cornstarch.

Can I bake or air‑fry the tofu instead?

Yes, you can bake or air‑fry the tofu for a lower‑oil option and make the sauce while it cooks.

What should I serve it with?

Serve over pasta, rice, mashed potatoes, quinoa, or with crusty bread to soak up the creamy sauce.

Is this dish spicy?

The recipe includes red chili flakes for mild heat, but you can adjust or omit them to suit your taste.

Can I add vegetables?

Yes, extra spinach, roasted peppers, or mushrooms can be added to the sauce for more veggies.

How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove.

Can this be meal‑prepped?

You can prepare the sauce ahead and store separately from the tofu, then combine and heat before serving.

Conclusion

Marry Me Tofu is a flavorful and satisfying vegan twist on a beloved viral recipe, combining crispy tofu with a creamy, sun‑dried tomato sauce that’s perfect for any occasion. With simple ingredients and quick prep, it’s a dish that feels special without fuss—ideal for weekday dinners or sharing with loved ones.