Tender, crispy tofu pieces nestled in an indulgent creamy sun‑dried tomato sauce with garlic, herbs, and basil—rich, romantic, and irresistibly flavorful.
Why You’ll Love This Recipe
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Crunchy tofu with tender, juicy interior
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Luxurious sun‑dried tomato cream sauce
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Ready in about 30 minutes—perfect for date nights or weeknights
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Vegan and dairy‑free friendly, yet deeply rich
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One‑pan or skillet meal for easy cleanup
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Sauce infuses herbs, garlic, and spice for depth
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Ideal over pasta, rice, quinoa, or with crusty bread
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Bold, savory flavor that impresses
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Keeps well for leftovers and reheats beautifully
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Comforting, elegant, and utterly satisfying
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crispy tofu:
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12–16 oz super‑firm or extra‑firm tofu, drained, torn or cut into pieces
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3–4 tablespoons all‑purpose flour or cornstarch
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Salt and black pepper, to taste
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Neutral oil for frying
For the creamy Marry Me sauce:
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2 tablespoons olive oil or vegan butter
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4 garlic cloves, minced
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1 cup vegetable broth or vegan “chick’n” stock
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1 cup vegan heavy cream or cashew cream
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2 tablespoons nutritional yeast or vegan parmesan
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¼ teaspoon crushed red pepper flakes (adjust to taste)
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½ teaspoon dried oregano
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¼ teaspoon dried thyme
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⅓ cup chopped sun‑dried tomatoes
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Optional: handful of fresh basil, chopped
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Salt and pepper, to taste
Directions
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Prepare tofu: Pat it dry, tear or cut into bite-sized pieces. Toss in flour or cornstarch seasoned with salt and pepper.
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Fry tofu: In a hot skillet with oil, fry tofu pieces until golden and crispy on all sides. Remove and set aside.
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Make sauce: In the same skillet over medium heat, add oil or vegan butter. Sauté garlic until fragrant. Add broth and scrape up browned bits. Stir in vegan cream, nutritional yeast (or parmesan), red pepper flakes, oregano, thyme, and salt. Simmer to thicken slightly.
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Finish sauce: Stir in sun‑dried tomatoes and chopped basil (if using). Return crispy tofu to the pan and gently coat with sauce. Heat through.
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Serve: Plate tofu and sauce over pasta, rice, quinoa, mashed potatoes, or with bread. Garnish with extra basil if desired.
Servings And Timing
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Servings: Serves 3–4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: ~30 minutes
Variations
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Use cornstarch coating and air‑fry tofu for oil‑free version
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Add spinach or kale to sauce before stirring in tofu
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Swap nutritional yeast for vegan parmesan for cheesier flavor
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Make sauce richer with roasted red peppers or roasted garlic
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Use chickpeas, seared mushrooms, or vegan chicken strips instead of tofu
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Spice up with chipotle flakes or jalapeño slices
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Serve sauce separately for dipping or topping
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Top with toasted pine nuts or breadcrumbs for extra texture
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Add lemon zest or squeeze for brightness
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Try fresh thyme or rosemary instead of basil
Storage/Reheating
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Store tofu and sauce separately in airtight containers for up to 4 days in the fridge
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Reheat sauce gently in a skillet or microwave; add a splash of broth if thickened
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Gently crisp tofu again in a skillet or air fryer before adding sauce
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Sauce can be frozen for up to 1 month; tofu best fresh for crispness
FAQs
Do I need to press the tofu?
Using super‑firm tofu avoids pressing; extra‑firm should be pressed 20–30 minutes for better texture.
Can I skip frying and bake the tofu?
Yes—bake or air fry tofu until crispy, then add to the sauce.
Is this dish gluten-free?
Yes, choose gluten-free flour or cornstarch and ensure vegan parmesan or nutritional yeast is gluten-free.
How spicy is the sauce?
Mild heat from the red pepper flakes—leave them out or reduce to make it mild.
What can I serve with this?
Ideal over pasta, rice, quinoa, mashed potatoes, or with crusty bread to soak up sauce.
Can I make crush‑free sauce?
Smooth sauce can be achieved by blending before adding sun‑dried tomatoes and basil.
Can I make less creamy?
Yes—reduce vegan cream and add vegetable broth for lighter sauce.
How long will leftovers last?
Store separate components: sauce up to 5 days refrigerated; tofu up to 4 days.
Can I add vegetables?
Absolutely—stir in spinach, kale, roasted peppers, or mushrooms to sauce.
Can I double the recipe?
Yes—double tofu and sauce ingredients; work in batches when cooking tofu.
Conclusion
Marry Me Tofu is a plush, creamy, and comforting vegan take on the viral Marry Me Chicken—crisp tofu bathed in a rich sun‑dried tomato cream sauce that’s bound to charm anyone who tries it. Elegant enough for special occasions, yet simple enough for busy nights, it’s a memorable plant-based meal perfect over grains or with crusty bread.
Print
Marry Me Tofu
- Total Time: 30 minutes
- Yield: 3 to 4 servings
- Diet: Vegan
Description
Tender, crispy tofu pieces nestled in an indulgent creamy sun‑dried tomato sauce with garlic, herbs, and basil—rich, romantic, and irresistibly flavorful.
Ingredients
12–16 oz super‑firm or extra‑firm tofu, drained and torn or cut into pieces
3–4 tablespoons all‑purpose flour or cornstarch
Salt and black pepper, to taste
Neutral oil for frying
2 tablespoons olive oil or vegan butter
4 garlic cloves, minced
1 cup vegetable broth or vegan “chick’n” stock
1 cup vegan heavy cream or cashew cream
2 tablespoons nutritional yeast or vegan parmesan
¼ teaspoon crushed red pepper flakes (adjust to taste)
½ teaspoon dried oregano
¼ teaspoon dried thyme
⅓ cup chopped sun‑dried tomatoes
Optional: handful of fresh basil, chopped
Salt and pepper, to taste
Instructions
- Pat tofu dry and tear or cut into bite-sized pieces. Toss in flour or cornstarch seasoned with salt and pepper.
- Fry tofu in a hot skillet with oil until golden and crispy on all sides. Remove and set aside.
- In the same skillet, heat olive oil or vegan butter over medium. Sauté garlic until fragrant.
- Add broth and scrape up browned bits. Stir in vegan cream, nutritional yeast or vegan parmesan, red pepper flakes, oregano, thyme, salt, and pepper. Simmer to slightly thicken.
- Stir in sun-dried tomatoes and chopped basil (if using). Return tofu to skillet and gently coat with sauce. Heat through.
- Serve over pasta, rice, quinoa, or with crusty bread. Garnish with basil if desired.
Notes
Use air-fryer for tofu to reduce oil.
Spinach or kale can be added to sauce.
Use chickpeas or vegan chicken as tofu alternative.
Reheat tofu separately to preserve crispness.
Sauce freezes well; tofu is best freshly cooked.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 4.5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 0mg
