Description
Marry Me Tofu features crispy triangles of super firm tofu coated in a savory mix of cornstarch and nutritional yeast, sautéed to golden perfection and served in a luscious, creamy sun-dried tomato and cashew sauce infused with fresh herbs and spinach. This vegan dish offers a flavorful, protein-packed meal ideal for anyone seeking a comforting yet healthy plant-based recipe.
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
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (chopped)
- 1 teaspoon dried oregano
- 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: Press the super firm tofu thoroughly to remove excess moisture, then cut it into triangles to prepare for coating and frying.
- Coat tofu: In a bowl, toss the tofu triangles with cornstarch, nutritional yeast, salt, and ground black pepper until they are evenly coated to create a crispy crust when cooked.
- Fry tofu: Heat avocado oil in a skillet over medium heat. Fry the coated tofu triangles for about 3-4 minutes on each side or until golden brown and crispy. Remove and set aside.
- Sauté garlic: In a separate saucepan, sauté minced garlic over medium heat until fragrant, about 1-2 minutes, to build the aromatic base of the sauce.
- Simmer sauce base: Add chopped sun-dried tomatoes, dried oregano, red chili flakes, salt, black pepper, and vegetable broth to the saucepan. Allow the mixture to simmer gently for 5-7 minutes to meld the flavors.
- Add richness to sauce: Stir in tomato paste and cashew cream, bringing the sauce to a gentle simmer. This will thicken the sauce and add a creamy texture.
- Add greens and herbs: Fold baby spinach and fresh chopped basil into the sauce, cooking until the spinach wilts, about 2 minutes, enriching the sauce with fresh, vibrant flavors.
- Serve: Place the crispy tofu triangles on plates and generously drizzle the sun-dried tomato cashew cream sauce over them. Optionally, sprinkle with vegan Parmesan and serve immediately for best texture and flavor.
Notes
- Ensure tofu is well-pressed to achieve maximum crispiness when frying.
- Adjust red chili flakes according to your preferred spice level.
- Cashew cream can be substituted with another creamy vegan alternative if desired.
- For a gluten-free meal, verify that cornstarch and vegan Parmesan are certified gluten-free.
- Serve immediately to maintain the tofu’s crisp texture.
