Description
Marry Me Tofu features crispy, golden-brown tofu triangles coated in a flavorful blend of cornstarch and nutritional yeast, served in a rich and creamy sun-dried tomato and cashew cream sauce. This vegan and gluten-free dish combines the freshness of spinach and basil with aromatic garlic and herbs, making it a delicious plant-based entrée perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Tofu
- 1 block Super firm tofu (Well-pressed to ensure crispiness)
- 1/4 cup Cornstarch (For crispy coating)
- 1/4 cup Nutritional yeast (Adds cheesy flavor)
- 1 teaspoon Salt (Adjust to taste)
- 1/2 teaspoon Ground black pepper (For spice)
- 2 tablespoons Avocado oil (For frying)
For the Sauce
- 3 cloves Garlic (Minced)
- 1/2 cup Sun-dried tomatoes (Chopped)
- 1 teaspoon Oregano (Dried)
- 1/2 teaspoon Red chili flakes (Adjust for heat preference)
- 1 cup Vegetable broth (For sauce base)
- 2 tablespoons Tomato paste (To thicken sauce)
- 1/2 cup Cashew Cream (For creamy texture)
- 2 cups Baby spinach (Fresh)
- 1/4 cup Fresh basil leaves (Chopped)
- 1/4 cup Vegan Parmesan (Optional for serving)
Instructions
- Press and Cut Tofu: Start by pressing the tofu block to remove excess moisture, which is critical for achieving a crispy texture. Once pressed, cut the tofu into triangle-shaped pieces for even cooking and appealing presentation.
- Coat Tofu: In a mixing bowl, toss the tofu triangles with cornstarch, nutritional yeast, salt, and ground black pepper until each piece is evenly coated. This mixture creates a flavorful and crunchy exterior when fried.
- Fry Tofu: Heat avocado oil in a skillet over medium heat. Fry the tofu triangles for about 3-4 minutes on each side, or until they turn golden brown and crisp. Remove from the skillet and set aside.
- Sauté Garlic: In a separate saucepan, sauté the minced garlic over medium heat until fragrant, which should take about 1-2 minutes. This step builds the aromatic base for the sauce.
- Add Sun-Dried Tomatoes and Spices: Add the chopped sun-dried tomatoes, dried oregano, red chili flakes, salt, and black pepper to the garlic. Stir to combine, then pour in the vegetable broth. Allow the mixture to simmer gently for 5-7 minutes to deepen the flavors.
- Incorporate Tomato Paste and Cashew Cream: Stir in the tomato paste and cashew cream into the simmering sauce, continuing to cook until the sauce thickens and is heated through without boiling vigorously.
- Cook Spinach and Basil: Fold fresh baby spinach and chopped basil leaves into the sauce and cook just until the spinach wilts, approximately 2 minutes, preserving the herbs’ vibrant flavor and color.
- Serve: Arrange the crispy tofu triangles on a serving plate and generously drizzle with the creamy sun-dried tomato sauce. Optionally, sprinkle vegan Parmesan over the top before serving immediately for added flavor.
Notes
- Ensure tofu is well-pressed to maximize crispiness during frying.
- You can adjust red chili flakes according to your preferred spice level.
- Cashew cream can be substituted with coconut cream if cashews are not available but might alter flavor slightly.
- Vegan Parmesan is optional and adds a cheesy touch but can be omitted for a nut-free version.
- Serve with a side of crusty bread or over cooked grains for a complete meal.
