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Creamy Marry Me Tofu

Creamy Marry Me Tofu: Your New Favorite Vegan Indulgence

Enjoy a comforting bowl of Creamy Marry Me Tofu, crispy tofu in velvety cashew cream for a satisfying vegan meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Firm or Extra Firm Tofu Press for 30 minutes to remove moisture.
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if desired.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Ground Black Pepper Increase for a spicier finish.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Poultry Seasoning Substitute with favorite dried herbs.
  • 2 tablespoons Dairy-Free Butter Used for frying.
For the Creamy Sauce
  • 1 cup Raw Cashews Soak for smoother texture.
  • 1 cup Water
  • 2 tablespoons Sundried Tomato Oil Replace with light cooking oil if needed.
  • 1 medium Shallot Can substitute with regular onion.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Paprika Choose smoked paprika for extra flavor.
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon Red Pepper Flakes Adjust for heat.
  • 1 cup Vegan Chicken Broth or Vegetable Broth Homemade broth can be used.
  • 1/2 cup Sundried Tomatoes in Oil
  • 1/4 cup Vegan Parmesan or Nutritional Yeast
  • 1/4 cup Fresh Basil Chopped before serving.
  • 1/4 cup Fresh Parsley Chopped before serving.
  • to taste Salt and Pepper For final seasoning adjustments.

Equipment

  • Skillet
  • Mixing Bowl
  • blender

Method
 

Instructions
  1. Press the tofu for 30 minutes to remove excess moisture, then slice into cutlets or cubes.
  2. Combine flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning in a bowl.
  3. Dip or toss the tofu in the dredging mixture until fully coated.
  4. Heat a skillet over medium heat, add dairy-free butter, and fry tofu for 5-7 minutes on each side until golden brown.
  5. Sauté shallots in sundried tomato oil for about 4 minutes, then add garlic, paprika, and Italian seasoning, sautéing for another 1-2 minutes.
  6. Stir in vegan broth, cashew cream, and sundried tomatoes, simmering until creamy.
  7. Add fried tofu to the skillet, mix gently with sauce, and simmer for an additional 5-7 minutes.
  8. Mix in fresh herbs and adjust seasoning with salt and pepper, serving warm over rice or pasta.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

For extra flavor, drizzle with sundried tomato oil before serving.

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