What the heck is this?
Marry Me Tofu is the vegan twist on the viral “Marry Me Chicken” that took the internet by storm. It swaps chicken for golden, crispy tofu and bathes it in a luscious, creamy, Tuscan-style sauce made with sun-dried tomatoes, garlic, and herbs. It’s rich, savory, just a little tangy, and ridiculously satisfying—aka the kind of dish that makes someone fall in love with you (and tofu) on the spot. It’s elegant enough for date night but easy enough for Tuesday night, and it might just become your new signature meal.
Why You’ll Love This Recipe
It’s creamy, dreamy, and full of bold flavor—but totally dairy-free and vegan. The tofu gets crispy on the outside while staying tender inside, and the sauce clings to every bite like it’s trying to win an award. This recipe proves that plant-based eating can be indulgent, comforting, and wildly flavorful. Oh, and it’s a one-pan wonder with minimal cleanup. Romance points: unlocked.
The Good Stuff You’ll Need
- 1 block (14 oz) extra-firm tofu, pressed and cut into cubes
- 2 tablespoons olive oil (divided)
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional but recommended)
- ½ cup sun-dried tomatoes, chopped (oil-packed is best—drain first)
- 1 cup unsweetened non-dairy cream (cashew, oat, or coconut cream all work)
- ¼ cup vegetable broth
- 1 tablespoon nutritional yeast (for cheesy depth)
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- 2 cups baby spinach
- Fresh basil, for garnish
- Cooked pasta, rice, or crusty bread for serving
Let’s Do This
- Crisp the tofu: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and sear for about 3–4 minutes per side, until golden and crispy. Don’t rush it—this is where the magic starts. Once crisped, remove tofu and set aside.
- Sauté the flavor base: In the same skillet, lower the heat to medium and add the remaining tablespoon of oil. Stir in garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Build the sauce: Add the sun-dried tomatoes, non-dairy cream, veggie broth, nutritional yeast, oregano, thyme, and a pinch of salt and pepper. Stir and let it simmer gently for about 5–6 minutes, letting it thicken slightly.
- Bring in the tofu: Return the crispy tofu to the skillet and spoon the sauce over the top. Simmer everything together for another 5 minutes, letting the tofu soak up the flavor.
- Finish it off: Stir in the lemon juice and baby spinach. Cook just until the spinach wilts, then taste and adjust seasoning if needed.
- Serve and swoon: Garnish with fresh basil and serve hot over pasta, rice, quinoa, or a slice of crusty sourdough. Then wait for the compliments (and maybe a ring).
Serving Suggestions
Spoon it over a bed of al dente linguine, creamy mashed potatoes, or fluffy farro. Pair it with roasted veggies or a simple green salad for balance. And if you’ve got leftover sauce? Dip crusty bread in it like it’s your last meal. No regrets.
Switch It Up
- Use coconut cream for a richer, lightly sweet version.
- Add mushrooms or artichoke hearts for extra texture and umami.
- Swap spinach with kale, arugula, or chopped Swiss chard.
- Want it cheesy? Add a handful of vegan mozzarella shreds before serving.
Make-Ahead Tips
You can press and cube the tofu ahead of time and store it in the fridge for up to 2 days. The entire dish can also be made in advance and stored in the fridge for up to 4 days—just reheat gently on the stove or microwave with a splash of broth to loosen the sauce. Great for meal prep or impressing lunch guests.
Questions People Actually Ask
Can I use silken tofu? Not for this one—it’ll fall apart. Stick with extra-firm or super-firm tofu for that meaty texture.
Is this gluten-free? Yes, just make sure your veggie broth and other ingredients are certified GF.
Can I use soy milk instead of cream? Technically yes, but it won’t be as rich. A thicker non-dairy cream is what really makes the sauce swoon-worthy.
Marry Me Tofu: The Plant-Based Dish So Good, It Might Just Get You a Proposal
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Marry Me Tofu is the vegan twist on the viral “Marry Me Chicken” that took the internet by storm. It swaps chicken for golden, crispy tofu and bathes it in a luscious, creamy, Tuscan-style sauce made with sun-dried tomatoes, garlic, and herbs. It’s rich, savory, just a little tangy, and ridiculously satisfying—aka the kind of dish that makes someone fall in love with you (and tofu) on the spot. It’s elegant enough for date night but easy enough for Tuesday night, and it might just become your new signature meal.
Ingredients
1 block (14 oz) extra-firm tofu, pressed and cut into cubes
2 tablespoons olive oil (divided)
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional but recommended)
½ cup sun-dried tomatoes, chopped (oil-packed is best—drain first)
1 cup unsweetened non-dairy cream (cashew, oat, or coconut cream all work)
¼ cup vegetable broth
1 tablespoon nutritional yeast (for cheesy depth)
1 teaspoon dried oregano
½ teaspoon thyme
Salt and black pepper, to taste
1 tablespoon lemon juice
2 cups baby spinach
Fresh basil, for garnish
Cooked pasta, rice, or crusty bread for serving
Instructions
Crisp the tofu: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and sear for about 3–4 minutes per side, until golden and crispy. Don’t rush it—this is where the magic starts. Once crisped, remove tofu and set aside.
Sauté the flavor base: In the same skillet, lower the heat to medium and add the remaining tablespoon of oil. Stir in garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
Build the sauce: Add the sun-dried tomatoes, non-dairy cream, veggie broth, nutritional yeast, oregano, thyme, and a pinch of salt and pepper. Stir and let it simmer gently for about 5–6 minutes, letting it thicken slightly.
Bring in the tofu: Return the crispy tofu to the skillet and spoon the sauce over the top. Simmer everything together for another 5 minutes, letting the tofu soak up the flavor.
Finish it off: Stir in the lemon juice and baby spinach. Cook just until the spinach wilts, then taste and adjust seasoning if needed.
Serve and swoon: Garnish with fresh basil and serve hot over pasta, rice, quinoa, or a slice of crusty sourdough. Then wait for the compliments (and maybe a ring).
Notes
Use coconut cream for a richer, lightly sweet version.
Add mushrooms or artichoke hearts for extra texture and umami.
Swap spinach with kale, arugula, or chopped Swiss chard.
Want it cheesy? Add a handful of vegan mozzarella shreds before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~390 kcal per serving
- Fat: ~24g
- Carbohydrates: ~20g
- Protein: ~17g