Marry Me Tofu (With Vegan Tuscan Sauce)
Serving Size: 2
DESCRIPTION
This Marry Me Tofu is a Tuscan-inspired dish made with all plant-based and gluten-free ingredients. It's a flavor-loaded, creamy, and cozy meal 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! Serve it with pasta, rice, or toasted bread.
INGREDIENTS
Cashew Cream
- ¼ cup cashews unsalted & raw
- ¾ cup soy milk I use Soy Beverage from Trader Joe's
- 1 tablespoon nutritional yeast
- 1 tablespoon white miso paste
- 2 teaspoon garlic powder
Tofu
- 1 block tofu (firm) Press tofu for 10-15 minutes using a tofu press. Or wrap in a kitchen towel and place a heavy weight (like cast iron skillet) on top to press out the liquid.
- 1 cup vegetable broth low sodium
- ¾ cup sun-dried tomatoes
- 1 tablespoon garlic minced or paste
- 1 tablespoon tomato paste
- 1 tablespoon vegan butter or avocado oil
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ cup vegan parmesan cheese (loosely packed) grated
- ½ cip fresh basil leaves (tightly packed) chopped
Garnish
- vegan parmesan cheese grated
- fresh basil leaves
- crushed black pepper
METHOD
- In a small pot, submerge cashews in water and boil for 5 minutes on medium heat. Once they soften, then drain cashews.
- Add the softened cashews in a high speed blender along with the soy milk, miso paste, nutritional yeast, and garlic powder. Blend till smooth like heavy cream. Then set aside.
- Slice pressed tofu block into cube size pieces and set aside.
- Next, melt butter in a medium size pot over low heat. Add minced garlic, Italian seasoning, red pepper flakes, and continuously stir for a minute to avoid burning.
- Add the sun-dried tomatoes, tomato paste, and broth. Give it a good stir, and continue cooking on medium heat for 5 minutes on a gentle simmer.
- Mix in the tofu cubes and carefully stir. Cook for another 3 minutes on medium heat.
- Remove from heat, and mix in the cashew cream, and salt.
- Stir in the vegan parmesan and fresh basil. Serve with hot over rice, pasta, or with a side of toasted crusty bread.
NOTES
- 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.
NUTRITION
Calories: 340kcal | Carbohydrates: 42g | Protein: 16g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1578mg | Potassium: 1896mg | Fiber: 9g | Sugar: 21g | Vitamin A: 1521IU | Vitamin C: 26mg | Calcium: 211mg | Iron: 7mg
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