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a large pan with marry me tofu. six tofu steaks in a creamy garlic and sun-dried tomato sauce topped with fresh chopped basil.

Marry Me Tofu

Seared tofu in a creamy parmesan & sun-dried tomato sauce. Marry Me Tofu is the perfect date night meal or cozy comfort food dinner.
5 from 19 votes
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Author: Sarah Sullivan

Ingredients

  • 1 (14 oz) block extra-firm tofu drained and pressed
  • salt and pepper
  • 1/3 cup flour
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons vegan butter
  • 1/4 teaspoon red pepper flakes optional
  • 1 small yellow onion (or 2 shallots) finely diced
  • 2-4 cloves garlic minced
  • 1 cup chicken-style vegetable broth
  • 1 cup cashew cream (recipe follows) or vegan heavy cream alternative
  • 1/3 cup grated vegan parmesan
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/3 cup sun-dried tomatoes packed in oil drained and chopped
  • 2 tablespoons fresh basil chopped

Cashew Cream

  • 1/2 cup raw cashews soaked 4+ hours
  • 2/3 cup water

Instructions

Prepare the Tofu

  • Drain the tofu. You can press the tofu ahead of time using your own favorite method, and then slice into 6 "steaks," each roughly 1/2" thick. OR, follow the next step to quick-press.
  • To quick-press the tofu: Slice into 6 "steaks," each roughly 1/2" thick. Arrange on one side of a clean, lint-free kitchen towel. Fold the other half of the towel over the top and weigh down gently with something flat (like a cutting board or baking sheet). Press for 15-20 minutes.
  • Generously salt and pepper the pressed tofu steaks on both sides. Add flour to a plate or shallow dish. Dredge the pressed tofu slices in the flour.
  • In a large nonstick skillet over medium-high heat, heat olive oil and vegan butter. Swirl the pan to evenly coat with the oil.
  • Add the dredged tofu slices in one layer (work in batches if needed). The tofu should sizzle immediately when added to the pan; otherwise, the oil isn't hot enough. Pan-fry until golden brown, about 3-5 minutes. Flip and repeat on the other side. Once the tofu is golden brown on both sides, remove it to a plate.

Prepare the Sauce

  • Add onion, garlic, and optional red pepper flakes to the pan and sauté for 3-5 minutes, until onion is translucent.
  • Deglaze the pan with the veggie broth. (Or you can deglaze with a splash of dry white wine; then add the veggie broth after about 1 minute.) Scrape up any flour or browned bits from the bottom of the pan with your spoon.
  • Add the cashew cream, vegan parmesan, oregano, thyme, sun-dried tomatoes. Reduce the heat to low once the mixture reaches a simmer, and stir until the parmesan is melted. If the sauce thickens more than you like, simply add in a splash of water or veggie broth to thin it back out to your preferred consistency.
  • Give the sauce and a taste and season to preference with salt and fresh cracked black pepper. The amount of salt needed will vary depending on the sodium content of your veggie broth.
  • Add the cooked tofu back into the pan and allow it to simmer for another minute or two to reheat the tofu.
  • Serve garnished with fresh basil. Pair with pasta or rice for a satisfying meal.

Notes

Chicken-style vegetable broth: My favorite options are the Not-Chick'n Edward & Sons Bouillon Cubes or the Better Than Bouillon Vegetarian No Chicken Base.
Vegan parmesan: I like the Follow Your Heart Vegan Parmesan Shreds or the Violife Just Like Parmesan Wedge.
No Cashews: You can replace the cashews with raw sunflower seeds to make homemade sunflower cream. It doesn't have as neutral a flavor as cashews but it's very creamy. Alternatively, you can use your favorite plant-based half & half or heavy cream substitute. Silk and Country Crock offer two options. I haven't tested this recipe with either personally.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.