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Marry Me Tofu

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A delightful fusion dish combining traditional Italian flavors with versatile tofu, perfect for a cozy gathering or family dinner.

Ingredients

Scale
  • 16 ounces super firm tofu (or extra-firm, pressed well)
  • 4 tablespoons cornstarch
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons avocado oil (or other high-heat safe 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 (more or less to taste)
  • 1/4 teaspoon ground black pepper
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 cup Cashew Cream (or other vegan cream)
  • 2 cups baby spinach (sliced or chopped)
  • 4-5 fresh basil leaves (chopped)
  • 1/2 cup Vegan Parmesan (optional)

Instructions

  1. Press the tofu between paper towels to remove excess moisture for about 15 minutes.
  2. Cut the pressed tofu into cubes.
  3. Toss the tofu cubes in a bowl with cornstarch, nutritional yeast, salt, and pepper until well-coated.
  4. Heat avocado oil in a large skillet over medium-high heat.
  5. Add the tofu cubes to the skillet and cook until golden brown, about 4-5 minutes on each side.
  6. Remove the tofu from the skillet and set it aside on a plate.
  7. Sauté minced garlic in the same skillet until fragrant, around 1-2 minutes.
  8. Stir in sun-dried tomatoes, oregano, and red chili flakes, cooking for another minute.
  9. Pour vegetable broth and tomato paste into the skillet, stirring well.
  10. Return the tofu to the skillet and mix to combine all ingredients.
  11. Add Cashew Cream, stirring until heated through and combined.
  12. Fold in baby spinach and fresh basil, allowing the spinach to wilt.
  13. Taste and adjust seasoning with salt and pepper.
  14. Serve hot, topped with Vegan Parmesan if desired.

Notes

For best flavor, marinate tofu overnight; substitute Cashew Cream with a non-nut-based vegan cream for nut-free options.

Nutrition