Marry Me Tofu Sun-Dried Tomato (Printable Version)

Crispy tofu in a creamy sun-dried tomato garlic sauce, ready in 40 minutes.

# What You'll Need:

→ Tofu Preparation

01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch or all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp olive oil

→ Sauce Components

06 - 2 tbsp olive oil
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely diced
09 - 1/2 tsp red pepper flakes
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 cup unsweetened plant-based cream
12 - 1/2 cup vegetable broth
13 - 1/4 cup vegan grated parmesan
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - Salt and pepper to taste

→ Garnish

17 - Fresh basil leaves, chopped
18 - Vegan or regular grated parmesan

# Directions:

01 - Pat the tofu completely dry with paper towels. Cut into 1-inch cubes and place in a bowl. Add cornstarch, salt, and black pepper, tossing until each piece is evenly coated.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add coated tofu cubes in a single layer. Cook for 3-4 minutes per side until golden brown and crispy on all sides. Remove from skillet and set aside on a plate.
03 - In the same skillet, add remaining 2 tbsp olive oil. Sauté diced onion for 2-3 minutes until translucent and softened. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
04 - Stir in sliced sun-dried tomatoes and cook for 2 minutes to release their flavors and oils.
05 - Pour in plant-based cream and vegetable broth. Add dried oregano, dried basil, vegan parmesan, salt, and pepper. Stir thoroughly to combine. Simmer for 3-5 minutes until sauce slightly thickens and coats the back of a spoon.
06 - Return crispy tofu to the skillet, gently tossing to coat evenly in the sauce. Simmer together for 2-3 minutes to allow flavors to meld. Serve immediately.
07 - Transfer to serving plates. Sprinkle with chopped fresh basil and additional grated parmesan if desired. Serve hot over pasta, rice, or mashed potatoes.

# Expert Advice:

01 -
  • The sauce transforms basic tofu into something that feels seriously indulgent and restaurant-worthy
  • Leftovers actually improve overnight as the tofu soaks up even more of that garlicky sun-dried tomato goodness
02 -
  • Crowding the pan while cooking tofu will make it steam instead of crisp. Work in batches if needed.
  • The sauce continues to thicken as it stands off the heat, so dont over-reduce it in the pan.
03 -
  • Save some of the oil from the sun-dried tomatoes to sauté the onions for even more flavor
  • A tablespoon of nutritional yeast in the sauce adds savory depth and extra nutrients

Return