This Marry Me Tofu is rich, savory, and downright irresistible!
With crispy golden tofu smothered in a creamy garlic coconut sauce and speckled with sun-dried tomatoes and herbs, it’s the kind of dish that might just seal the deal.
Whether you’re serving it over pasta, rice, or with crusty bread, this plant-based dinner is unforgettable.
Why You’ll Love This Recipe
100% vegan comfort food at its best
Super creamy sauce without dairy
Crispy tofu adds texture and heartiness
Easy to customize with spice, greens, or grains
So good… they might just propose after dinner
Ingredient Highlights
For the Tofu
Firm tofu – Pressed to remove moisture for better crisping.
Olive oil & cornstarch – Help create golden, crispy edges.
Garlic powder, salt, pepper – Flavor the tofu simply and beautifully.
For the Sauce
Vegan butter or olive oil – Rich base to carry garlic and herbs.
Garlic – Essential for deep flavor.
Vegetable broth & coconut milk – Create the creamy, savory sauce.
Sun-dried tomatoes – Add a sweet, tangy depth.
Oregano & red pepper flakes – Balance warmth and herby aroma.
Nutritional yeast – Adds a cheesy, umami punch (optional).
Fresh herbs – Finish with bright basil or parsley.
Pro Tips Before You Start
Press the tofu well: This helps it absorb flavor and crisp up nicely.
Use a non-stick skillet: For the crispiest tofu without sticking.
Adjust spice to taste: Start light with red pepper flakes and increase if you love heat.
Let the sauce simmer: This thickens the cream base and develops flavor.
How to Make Marry Me Tofu
Step 1: Press the Tofu
Remove tofu from the package and press for at least 15 minutes to drain excess water.
Slice into cubes or rectangles.
Step 2: Crisp the Tofu
Heat olive oil in a skillet.
Toss tofu with cornstarch, garlic powder, salt, and pepper.
Cook tofu until golden and crispy on all sides, about 4–5 minutes per side. Set aside.
Step 3: Make the Creamy Sauce
In the same skillet, melt vegan butter or olive oil.
Sauté garlic until fragrant.
Add vegetable broth, coconut milk, sun-dried tomatoes, oregano, and red pepper flakes.
Simmer 5–7 minutes to thicken.
Step 4: Combine
Return tofu to the skillet. Gently toss to coat in the sauce.
Add salt, pepper, and nutritional yeast if using.
Simmer for 3–4 more minutes.
Step 5: Finish and Serve
Remove from heat and garnish with fresh basil or parsley.
Serve warm over pasta, rice, or with crusty bread.
What to Serve It With
Over a bed of spaghetti, orzo, or jasmine rice
Alongside crusty bread or flatbread to soak up the sauce
With a light green salad or roasted veggies for a complete meal
Paired with steamed broccoli or sautéed spinach for extra greens
Variations & Substitutions
Swap tofu for chickpeas or tempeh for a twist.
Use cashew cream instead of coconut milk for a different base.
Add baby spinach or kale to the sauce in the last few minutes.
Replace nutritional yeast with vegan parmesan or omit if preferred.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stove with a splash of broth or water.
Not freezer-friendly, as the sauce may separate and tofu texture will change.
FAQs
Can I make this ahead of time?
Yes! Cook the tofu and sauce separately, then combine and reheat just before serving.
What kind of tofu works best?
Firm or extra-firm tofu works best. Silken or soft tofu won’t hold its shape.
Is there a non-coconut substitute for the sauce?
Try unsweetened cashew cream, oat cream, or soy creamer.
Can I make it oil-free?
Yes. Bake or air-fry the tofu without oil, and use broth instead of butter or oil for the sauce.
What if I don’t have nutritional yeast?
It’s optional. You can leave it out or sub with a touch of miso paste for umami.
Can I make it spicier?
Add more red pepper flakes or a spoonful of chili garlic sauce for extra heat.
Will this work without the sun-dried tomatoes?
Yes, but they add a lovely sweet-savory flavor.
Try roasted red peppers as a swap.
Final Thoughts
This Marry Me Tofu is a creamy, dreamy, plant-based dinner that brings cozy vibes and bold flavors to the table.
It’s simple enough for weeknights and stunning enough for special occasions.
Once you make it, you’ll understand the name—it’s that delicious.
Creamy Marry Me Tofu
Ingredients
For the Tofu:
- 1 block firm tofu pressed for at least 15 minutes
- 2 tbsp olive oil
- 2 tbsp cornstarch optional, for crispier tofu
- 1 tsp garlic powder
- Salt and pepper to taste
For the Sauce:
- 2 tbsp vegan butter or olive oil
- 3 cloves garlic minced
- ½ cup vegetable broth
- 1 can 13.5 oz coconut milk or plant-based cream
- 2 tbsp sun-dried tomatoes chopped
- 1 tsp dried oregano
- 1 tsp red pepper flakes to taste
- 1 tbsp nutritional yeast optional
- Salt and pepper to taste
- Fresh basil or parsley to garnish
Instructions
- Press tofu for 15 minutes. Slice into cubes.
- Heat olive oil in skillet.
- Toss tofu with cornstarch, garlic powder, salt, and pepper.
- Cook until golden and crispy, 4–5 minutes per side. Set aside.
- In same skillet, melt vegan butter. Sauté garlic.
- Add broth, coconut milk, sun-dried tomatoes, oregano, and red pepper flakes.
- See full steps with tips & photos → https://mischacrossing.com/marry-me-tofu/
Notes
- Cornstarch creates a crispy crust but is optional if you prefer softer tofu.
- Use full-fat coconut milk for a creamier texture.
- For a deeper flavor, add a splash of white wine or a squeeze of lemon juice.
