Marry Me Tofu (Printable)
Crispy golden tofu in a creamy sun-dried tomato and garlic sauce. A rich, satisfying 40-minute plant-based main.
# Ingredient List:
→ Tofu Preparation
01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch or all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp olive oil
→ Sauce Components
06 - 2 tbsp olive oil
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely diced
09 - 1/2 tsp red pepper flakes
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 cup unsweetened plant-based cream or heavy cream
12 - 1/2 cup vegetable broth
13 - 1/4 cup grated parmesan
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - Salt and pepper to taste
→ Garnish
17 - Fresh basil leaves, chopped
18 - Additional grated parmesan
# Directions:
01 - Press tofu to remove excess moisture, then cut into 1-inch cubes. Toss cubes with cornstarch, salt, and black pepper until evenly coated on all sides.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add coated tofu cubes and cook for 3-4 minutes per side until golden brown and crispy. Remove from skillet and set aside.
03 - In the same skillet, add remaining 2 tablespoons olive oil. Sauté diced onion for 2-3 minutes until translucent. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
04 - Stir in sliced sun-dried tomatoes and cook for 2 minutes to release their oils and intensify flavor.
05 - Pour in plant-based cream and vegetable broth. Add oregano, basil, grated parmesan, salt, and pepper. Stir well to combine and simmer for 3-5 minutes until sauce slightly thickens.
06 - Return crispy tofu to the skillet, tossing gently to coat thoroughly in the sauce. Simmer together for 2-3 minutes to allow flavors to meld. Serve hot, garnished with fresh basil and additional parmesan if desired.
# Expert Tips:
01 -
- The sauce is so luscious and velvety you will want to eat it with a spoon straight from the pan
- Even dedicated tofu skeptics have been known to go back for seconds without any prompting
02 -
- The tofu will lose some crunch once it hits the sauce but that is exactly what makes the texture contrast so perfect
- Do not be tempted to skip the pressing step because waterlogged tofu simply will not crisp properly no matter how long you cook it
03 -
- Use a cast iron skillet if you have one because it creates the most beautiful golden crust on the tofu
- Taste the sauce before adding salt since the sun-dried tomatoes and parmesan both bring plenty of saltiness