Flavor-Packed Marry Me Tofu with Creamy Tomato Sauce
A delicious vegan dish featuring crispy tofu in a rich, creamy tomato sauce with fresh herbs and sun-dried tomatoes.
Ingredients
Tofu
- 16 ounces super firm tofu (or extra-firm, well-pressed)
- 4 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons avocado oil (or any high-heat oil)
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup cashew cream (or vegan cream of your choice)
- 2 cups baby spinach, chopped
- 4–5 leaves fresh basil, chopped
- 1/2 cup vegan parmesan (optional)
Instructions
- Press tofu for 20 minutes, then slice into triangles or cubes.
- Mix cornstarch, nutritional yeast, salt, and pepper; toss tofu to coat.
- Fry tofu in hot oil until golden, then set aside.
- Sauté garlic, add sun-dried tomatoes, oregano, chili flakes, salt, and pepper; cook until fragrant.
- Add broth, tomato paste, and cashew cream; simmer with spinach until wilted and sauce is creamy. Stir in basil and vegan parmesan, then coat tofu.
Notes
Serve over pasta, rice, or crusty bread for a complete meal.