Marry Me Tofu

This vegan Marry Me Tofu recipe is a rich, creamy, and luxurious tofu dish with garlic, sun dried tomatoes and spinach! A surprisingly quick and easy one-pan meal that’s ready in 30 minutes.

Looking for more mouthwatering tofu dinner recipes? Check out my Creamy Lemon Tofu, Shredded Tofu Tacos, and Easy Teriyaki Tofu recipes while you’re here.

Move over, Marry Me Chicken! My vegan Marry Me Tofu recipe is just as mouthwatering, indulgent, and proposal-worthy as the classic viral comfort food but uses fried tofu and dairy-free cream for a simple plant-based version.

To make this surprisingly easy one-pan meal, I nestled crispy pan-fried tofu triangles in an ultra-creamy sun-dried tomato sauce and served it over al dente pasta (although rice and mashed potatoes are just as good!). Perfect both as a 30-minute weeknight meal or impressive date night dinner, the rich Tuscan-inspired flavors in every bite make it an instant hit.

3 reasons why you’ll fall for this marry me tofu recipe

Vegan twist on an incredibly popular recipe – Like my Marry Me Chickpeas recipe, this recipe uses plant-based ingredients to put a meat and dairy-free twist on classic Marry Me Chicken.
Nothing short of luxurious – I love the crispy fried tofu pieces in this dish but it’s the sun-dried tomato-infused cream sauce that really makes every bite stand out. It’s so rich and creamy, you’ll be surprised that it’s completely dairy-free!
Easy to make in 30 minutes – This is a quick and easy weeknight or date night dinner recipe you can make in one pan in just 30 minutes.

How to make marry me tofu

Find the complete recipe with measurements in the recipe card below.

Pat the tofu dry and slice it into small triangles. Set them aside.

Combine the cornstarch, nutritional yeast, salt, and pepper in a small bowl.

Coat the tofu pieces in the cornstarch mixture, then carefully place them in a hot pan with oil. Pan fry until the tofu is golden and crispy on both sides. Transfer the pieces to a paper towel-lined plate to drain and cool.

Time-saving tip: Instead of pan-frying the tofu, air fry or bake the pieces while you make the sauce.

In the now-empty skillet, sauté the garlic until it’s fragrant. Stir in the sun-dried tomatoes, oregano, red pepper flakes, salt, and black pepper and cook for 1 minute.

Stir the broth, tomato paste, cream, and spinach into the skillet with the herbs and seasonings. Heat to a gentle simmer and cook until the spinach has wilted. Taste the sauce and adjust the flavors as needed.

adding spinach to the sauce for marry me tofu in a large skillet.

Take the skillet off the heat and stir in the fresh basil and grated vegan parmesan. Nestle the fried tofu pieces into the sauce, then flip to coat each piece.

Serve the marry me tofu over a bed of rice or pasta with crusty bread on the side. Enjoy!

fried tofu pieces in marry me tofu sauce in a skillet.

womans hand spooning marry me tofu sauce over a piece of fried tofu in a skillet.

Frequently asked questions

Why is it called Marry Me Tofu?

“Marry me” is in the name simply because the indulgent Tuscan cream sauce is so good that you’re bound to get a marriage proposal from anyone you serve it to!

What should I serve with Marry Me Tofu?

While it’s doing its thing on the stove, cook a batch of rice, quinoa, mashed potatoes, or pasta noodles to serve with the tofu and cream sauce. I like pairing each serving with vegan garlic bread and a kale caesar salad on the side, but it’s just as good scooped right out of the pan with crusty bread!

What can I use instead of tofu?

This recipe would work just as well with two cans of drained and rinsed white beans, my Vegan Chicken recipe, or my homemade Seitan Bites if tofu isn’t your thing.

What brand of vegan cream do you recommend?

Cashew Cream is my favorite for this recipe (and most recipes!). Any store-bought unsweetened dairy-free creamer will work well in the cream sauce (I like Ripple’s Half and Half best). If you can’t find vegan cream, use a can of full-fat coconut milk, homemade cashew cream, or full-fat plant milk, like oat milk or soy milk, instead.

How do I store the leftovers?

Once cool, pack the leftover sun-dried tomato cream sauce and fried tofu pieces into an airtight container and store it in the fridge for up to 5 days.

The leftovers reheat well in the microwave or in a skillet on the stove over medium heat. Add a splash of milk or broth to make the consistency creamier, if needed.