Marry Me Tofu
This Marry Me Tofu is a flavour-packed vegan dish featuring marinated tofu fillets grilled until golden, then simmered in a rich, creamy sun-dried tomato sauce. It’s the perfect plant-based comfort meal to impress anyone; yes, even non-vegans.
Ingredients
Marinated Tofu
- 700 g firm tofu cut diagonally into fillet-style pieces
- 1 cup coconut yogurt
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3 –4 oil-packed sun-dried tomatoes 30–40g, blended
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- black pepper to taste
Cashew Cream (or use vegan cream)
- 1 cup raw cashews
- 1 cup plant milk I used soy
Marry Me Sauce
- 2 tablespoon vegan butter
- 3 garlic cloves minced
- 5 –6 oil-packed sun-dried tomatoes about 50g, finely chopped
- 2 teaspoon Dijon mustard
- 2 teaspoon smoked paprika
- ¾ cup cashew cream or any unsweetened vegan cream
- 1½ cups vegetable stock
- ½ cup vegan parmesan
- Salt and pepper to taste
Instructions
Marinated Tofu
- Press and dry your tofu, then slice it diagonally into "cutlet" shapes.
- To help the marinade soak in, score the tofu by cutting shallow criss-cross lines on both sides. Don’t cut all the way through.
- In a blender, combine the yogurt, olive oil, lemon juice + zest, sun-dried tomatoes, and all the spices. Blend until smooth.
- Line a container with parchment paper (this makes it easier to remove the tofu later), then add your tofu.
- Pour the marinade over the tofu and ensure it's coated well. Cover and refrigerate for at least 1 hour — ideally overnight
Cashew Cream
- Soak the cashews in freshly boiled water for 10 minutes*, then drain.
- Blend soaked cashews with plant milk in a high-speed blender until completely smooth. Set aside.
Creamy Sun-Dried Tomato Sauce
- Melt the vegan butter in a large pan.
- Add garlic and paprika, and sauté briefly until fragrant.
- Slowly whisk in cashew cream and veggie stock. Let it simmer for 5–7 minutes until it thickens. As it simmers, cook tofu.
- Heat a drizzle of olive oil in a pan over medium-high heat. Sear the marinated tofu until golden and crisp on both sides — about 5 minutes per side. Brush on extra marinade as it cooks for more flavour. Set aside while you finish the sauce.
- Stir in Dijon mustard, sun-dried tomatoes, and vegan parmesan. Simmer for another 1–2 minutes.
- Season to taste with salt and pepper.
- Return the tofu fillets to the pan and spoon the sauce over the top. Let it simmer for 2–3 minutes to heat through.
Notes
*If you don't have a high powdered blender, I recommend soaking the cashews overnight. If you don't, your cashew cream will be milky water with chopped up cashews (speaking from experience!). You can make it work. I used a fine mesh clothe to filter out the cashews then slowly added them back in. My cashew cream was more nutty and textured, but the overall product still tasted great, just not ideal aesthetically.