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