Description
Marry Me Tofu features crispy tofu triangles coated in a flavorful blend of cornstarch and nutritional yeast, pan-fried to golden perfection and served in a luscious creamy tomato sauce enriched with sun-dried tomatoes, cashew cream, and fresh herbs. This vegan and gluten-free entree offers a satisfying, cheesy flavor without dairy, perfect for a wholesome family meal in just 40 minutes.
Ingredients
Scale
Tofu and Coating
- 1 block Super firm tofu (Well-pressed to ensure crispiness)
- 1/4 cup Cornstarch (For crispy coating)
- 1/4 cup Nutritional yeast (Adds cheesy flavor)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Ground black pepper (For spice)
- 2 tablespoons Avocado oil (For frying)
Sauce and Garnish
- 3 cloves Garlic (Minced)
- 1/2 cup Sun-dried tomatoes (Chopped)
- 1 teaspoon Oregano (Dried)
- 1/2 teaspoon Red chili flakes (Adjust for heat preference)
- 1 cup Vegetable broth (For sauce base)
- 2 tablespoons Tomato paste (To thicken sauce)
- 1/2 cup Cashew Cream (For creamy texture)
- 2 cups Baby spinach (Fresh)
- 1/4 cup Fresh basil leaves (Chopped)
- 1/4 cup Vegan Parmesan (Optional for serving)
Instructions
- Press and cut tofu: Remove excess moisture from the super firm tofu by pressing it thoroughly, then cut the block into triangle-shaped pieces for frying.
- Coat the tofu: In a bowl, toss the tofu triangles with cornstarch, nutritional yeast, salt, and ground black pepper until they are evenly coated with the dry mixture.
- Pan-fry tofu: Heat avocado oil in a skillet over medium heat. Fry the coated tofu triangles for about 3-4 minutes on each side until they turn golden brown and become crispy.
- Sauté garlic: In a separate saucepan, sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it.
- Simmer sun-dried tomato sauce: Add chopped sun-dried tomatoes, dried oregano, red chili flakes, salt, black pepper, and vegetable broth to the garlic. Let this mixture simmer gently for 5-7 minutes to meld the flavors.
- Finish the sauce: Stir in tomato paste and cashew cream to the saucepan, heating until the sauce reaches a smooth, gentle simmer.
- Add greens and herbs: Fold in the fresh baby spinach and chopped basil leaves to the sauce. Cook for about 2 minutes, until the spinach wilts but remains vibrant.
- Serve: Plate the crispy tofu triangles and spoon the creamy sun-dried tomato sauce over them. Optionally, garnish with vegan parmesan cheese and serve immediately for best texture and flavor.
Notes
- Pressing the tofu well is crucial for achieving maximum crispiness when frying.
- Adjust red chili flakes according to your heat tolerance to make the sauce milder or spicier.
- For a nut-free version, substitute cashew cream with a plant-based cream alternative like coconut cream.
- Serve with a side of rice, quinoa, or crusty bread to complete the meal.
- Leftover sauce can be stored separately in the refrigerator for up to 3 days and reheated gently.
