Description
Marry Me Tofu features crispy, golden triangles of super firm tofu coated in a savory mix of cornstarch and nutritional yeast, served in a rich and creamy sun-dried tomato sauce infused with garlic, herbs, and a touch of heat. This vegan dish is a perfect blend of textures and flavors, making it a delicious plant-based alternative that’s quick to prepare in about 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 Seasoning
- 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
- Prep the Tofu: Press the tofu to remove excess moisture and cut it into triangles. This step is essential to achieve a crispy texture when frying.
- Coat the Tofu: Toss the tofu triangles in a bowl with cornstarch, nutritional yeast, salt, and ground black pepper until each piece is evenly coated. This mixture adds a crispy exterior and cheesy flavor to the tofu.
- Fry the 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 they turn golden brown and crispy. Remove from heat and set aside.
- Prepare the Sauce Base: In a saucepan, sauté the minced garlic for 1-2 minutes until fragrant, taking care not to burn it to maintain a mellow flavor.
- Add Flavorings and Simmer: Add chopped sun-dried tomatoes, dried oregano, red chili flakes, salt, black pepper, and vegetable broth to the garlic. Allow the mixture to simmer gently for 5-7 minutes to meld the flavors.
- Incorporate Tomato Paste and Cashew Cream: Stir in the tomato paste and cashew cream, bringing the sauce to a gentle simmer. The cashew cream enriches the sauce, giving it a luscious, creamy texture.
- Add Greens and Herbs: Fold in the baby spinach and chopped fresh basil leaves. Cook until the spinach wilts, approximately 2 minutes, enhancing the sauce with freshness and color.
- Serve: Arrange the crispy tofu triangles on plates and drizzle generously with the creamy sun-dried tomato sauce. Optionally, sprinkle with vegan parmesan before serving. Serve immediately to enjoy the contrast of crispy tofu and creamy sauce.
Notes
- Ensure tofu is well-pressed to avoid sogginess and achieve a crispy crust.
- Adjust red chili flakes according to your heat preference.
- Cashew cream can be replaced with coconut cream for a different flavor profile.
- Vegan parmesan is optional but adds an extra cheesy touch to the dish.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
