Marry Me Tofu (With Vegan Tuscan Sauce)

This Marry Me Tofu recipe is rich, comforting, and incredibly easy to make! It’s packed with sun-dried tomatoes, garlic, and a luscious cashew cream sauce that coats the tofu perfectly. Serve it over pasta or with crusty bread for a meal that feels indulgent but is healthy and plant-based!

If you love creamy, dreamy, and flavor-loaded dishes, this Tuscan-inspired Marry Me Tofu is about to become a staple in your kitchen. And if you’re looking for another cozy, dairy-free meal, check out my Marry Me Chickpeas!

Why I Love This Recipe

Lately, I’ve been on a “Marry Me” recipe kick, and this tofu version is my latest obsession. It takes all the creamy, dreamy, Tuscan-inspired flavors from the original “Marry Me Chicken” and gives it a plant-based twist with protein-packed tofu.

Homemade cashew cream makes the sauce ultra-rich and silky, while sun-dried tomatoes add the perfect punch of tangy depth. And it all cooks together in one pot, meaning minimal cleanup and more time to actually enjoy your meal!

Plus, this recipe is vegan, gluten-free, and budget-friendly while still feeling like a decadent, restaurant-quality meal. Whether you serve it with pasta, rice, or bread, it’s always a guaranteed crowd-pleaser!

Ingredient Notes

Below is a breakdown of the ingredients you’ll need to make this Marry Me Tofu recipe.

• Cashew Cream: You’ll need raw and unsalted cashews, plain and unsweetened soy milk (I like Soy Beverage from Trader Joe's), nutritional yeast, white miso paste, and garlic powder to create a luxuriously creamy and savory sauce.
• Firm Tofu: This protein-packed base holds its shape while soaking up the rich, creamy sauce perfectly. You’ll need to press it beforehand to help it absorb more flavor.
• Vegetable Broth: Keeps the sauce light while adding an extra layer of savory depth. Low-sodium broth works best so you can control the salt level.
• Sun-Dried Tomatoes: Add a bold, tangy, umami-packed flavor to the dish. Use oil-packed tomatoes for extra richness or dry-packed ones for more chewiness.
• Vegan Butter: Creates a rich base for sautéing the garlic and spices while adding a buttery finish to the final Marry Me Tofu dish.
• Garlic: A must-have for any Tuscan-inspired dish! Fresh garlic infuses the sauce with rich, aromatic depth.
• Tomato Paste: Concentrates the tomato flavor, thickens the sauce, and adds a natural sweetness. Use tomato paste in a tube for a more intense and vibrant flavor.
• Italian Seasoning: This blend of dried basil, oregano, thyme, and rosemary brings an earthy warmth and ties the whole dish together. Don’t skip it!
• Red pepper flakes: Adds a gentle kick of heat to balance the creaminess. Adjust the amount based on your spice preference.

Substitutions

• Cashews: For a nut-free option, swap cashews with raw, unsalted sunflower seeds. The texture will be slightly less creamy, but it still works well.
• Soy Milk: Oat milk or cashew milk are also great and will keep the sauce just as creamy.
• Nutritional Yeast: If you don’t have nutritional yeast, use grated vegan parmesan for a similar cheesy, umami boost.
• Tofu: If you’re out of firm tofu, extra-firm tofu will work (you shouldn’t need to press it).
• Vegetable Broth: If you’re out of veggie broth, mix water with a spoonful of miso paste or soy sauce for a quick alternative.
• Sun-Dried Tomatoes: Roasted red peppers can be used for a milder, slightly smoky element. You can even use oven-roasted cherry tomatoes if you’d like.
• Tomato Paste: If you don’t have tomato paste, use double the amount of canned crushed tomatoes.
• Vegan butter: Olive oil is a great substitute for a lighter, more Mediterranean-style dish.

How to Make

Making Marry Me Tofu is super straightforward! Just follow all my tips for the best results.

Preparation

Press the tofu for 10-15 minutes between two tea towels or with a tofu press to remove excess moisture, then slice it into cubes. Soak the cashews in boiling water for 5 minutes, then drain and blend them with soy milk, miso paste, nutritional yeast, and garlic powder in a high-speed blender until smooth.

Cooking

Step 1
Melt vegan butter in a medium pot over low heat. Add minced garlic, Italian seasoning, and red pepper flakes, stirring constantly for about a minute. Keep the heat low to prevent the garlic from burning, which will make the dish taste bitter.

Step 2
Add sun-dried tomatoes, tomato paste, and vegetable broth. Stir well, then let the sauce simmer over medium heat for 5 minutes to develop flavors. Stir occasionally to prevent sticking and ensure the flavors meld.

Step 3
Gently mix in the cubed tofu, allowing it to absorb the sauce for another 3 minutes or so. Stir carefully to avoid breaking up the tofu cubes.

Step 4
Remove from heat and stir in the cashew cream and salt. Mix in the fresh basil and vegan parmesan. Serve this Marry Me Tofu hot over pasta, rice, or with crusty bread. Garnish with extra basil and black pepper!

Expert Tip

For the best texture, make sure to press the tofu well before cooking. This step helps the cubes absorb the creamy sauce better and prevents it from crumbling. If you prefer a crispier texture, you can pan-fry the tofu cubes in a little oil before adding them to the sauce.

Also, when blending the cashew cream, I recommend using a high-speed blender for the silkiest consistency. If your blender isn’t very powerful, let the cashews soak for 10-15 minutes longer to soften them further (you can even soak them overnight in room-temperature water).

Serving Suggestions

Pair this Marry Me Tofu recipe with pasta, rice, or quinoa for a hearty, protein-rich meal. It also works well with roasted vegetables or a fresh side salad, like my orange and beet salad, vegan Caprese salad, or strawberry goat cheese salad for a refreshing contrast. And don’t forget some homemade garlic bread or toasted semolina bread for scooping up every last bit of that sauce!

Cooking Tips

• Tomato Tip: Use sun-dried tomatoes packed in oil for the richest, most concentrated flavor. If you’re using dry-packed ones, soak them in warm water for 10-15 minutes before adding them to the dish to soften them and bring out their natural sweetness.
• Taste Test: Taste the sauce before adding salt, as all vegetable broths vary in sodium content. If you’re using a low-sodium broth, you may need to add a little more, but if your broth is already salty, adjust accordingly to prevent overdoing it.
• Fresh Herbs Last: Fresh basil should be stirred in at the end to maintain its bright, refreshing taste and vibrant green color.

Frequently Asked Questions

Storing & Reheating

If you end up with leftover Marry Me Tofu or want to meal-prep it, just follow these storage tips.

• Fridge: Store leftovers in an airtight container for up to 4 days. The flavors will continue to develop, making it even better the next day!
• Freezer: Freeze the tofu and sauce in freezer-safe containers for up to 2 months. Keep in mind that tofu may have a slightly firmer texture once thawed. Let it defrost in the fridge overnight before reheating.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. If the sauce thickens too much, add a little broth or plant-based milk to bring it back to the right consistency.

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