Marry Me Tofu
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This Marry Me Tofu is my take on the VIRAL chicken recipe that we’ve all been seeing on social media lately! It’s super easy to make and comes together all in ONE SKILLET which I love it for.
Move over Marry Me Chicken, because your better looking vegetarian cousin is in town! This has all of the amazing flavor from the original viral recipe but made with tofu instead of chicken for a DELICIOUS meat-free alternative.
A couple of weeks ago, I posted my Garlic Butter Tofu recipe using a fun new technique that I learned for cutting tofu. I really wanted to use that same method for this Marry Me Tofu. Obviously, you don’t have to cut your tofu this way but I just really love how fun it is!
If you do end up cutting your tofu like this, I suggest saving the scraps to make a single serve Tofu Scramble or my simple tofu tacos! I was originally worried about the waste but I’ve been creative finding lots of ways that I can still use that leftover tofu.
I did my best to keep this recipe very close to the original, just swapping out the chicken to make it vegetarian. I absolutely love how delicious the sauce is and I kind of want to pour it on everything.
TO MAKE THIS VEGAN: while I haven’t tested it, I think that it would be super easy to make this vegan by swapping the heavy cream for coconut cream or some other thick plant based milk. And I would swap the parmesan for a simple vegan parmesan like the one that Violife makes!
Ingredients we’re working with:
- Extra or super-firm tofu- I really love the super firm tofu from Trader Joe’s!
- Marinade- to marinate the tofu, we’re using a simple mix of spices, balsamic vinegar, and olive oil.
- Flour- to dredge the tofu in before cooking.
- Butter- part of what gives the sauce so much flavor and creaminess
- Garlic- always want lots of garlic!
- Broth- I used a simple veggie broth base to bulk up the sauce and add extra flavor.
- Heavy cream- this is what makes the sauce thick and creamy!
- Parmesan- So much of the flavor in this sauce comes from the cheese. Add as little or as much as you’d like!
- Sun-dried tomatoes- these are classic to the dish and part of what gives it a Tuscan inspired taste.
Overview of how to make it:
- Start out by prepping the tofu. I like to use super firm tofu that doesn’t need to be pressed BUT I have a whole guide on how to press and prep tofu as needed! Then, you’ll cut the corners off of 2 sides of the tofu and round the corners a little to give a chicken breast look.
- Marinate the tofu by mixing together all of the marinade ingredients and then adding the tofu. I like to marinate mine for at least 30 minutes but overnight also works well.
- Dredge the tofu in the flour and then cook it in a large skillet over medium heat. The outside will get lightly browned and so delicious! Set aside.
- make the sauce by sautéing the garlic and then adding in the remaining ingredients. The tofu gets added back into the sauce to heat back up and get covered in all of that deliciousness.
- Serve and ENJOY!!
More delicious Tofu Recipes to try:
- Chipotle Tofu Tacos
- 6 Different Tofu Marinades
- Easy Vegan Sushi with tofu
- Tofu Curry
- General Tso’s Tofu
- Peanut Sauce Tofu
- Lemongrass Tofu
One Last Bite
Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make these tacos and you love this recipe, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂
Marry Me Tofu
Ingredients
For the tofu:
- 14 oz tofu 14-16oz block
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt + pepper to taste
- 6 tablespoons all-purpose flour
For the sauce:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic finely minced
- 1 cup vegetable broth
- 1 cup heavy cream
- ½ cup parmesan cheese grated plus more for serving
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sun-dried tomatoes chopped
- 1 tablespoon fresh herbs chopped
Instructions
- Start by prepping the tofu by cutting it into 3 even pieces longways (see video for reference). If you’d like to cut it into chicken like pieces then lay each piece flat and cut off the top right and bottom left corners so that they’re rounded and roughly resemble a piece of chicken breast. Again, you can watch my video for reference. I like to trim off tiny bits of the rough edges to round the edges. Slice diagonal cuts going about ¼ of an inch deep on both sides.
- Make the marinade by whisking together the 2 tablespoons of olive oil with the balsamic vinegar, water, garlic powder, onion powder, paprika, salt and pepper. Let marinate for 30 minutes or up to overnight.
- Once ready to cook, heat a large nonstick skillet over medium heat and add in the remaining tablespoon of olive oil. Remove the tofu from the marinade and dip the tofu into the flour so that it is fully covered, all the way around, in a thin layer of the flour.
- Add in the tofu in a single layer and cook for 5 minutes on each side. Watch it so that it doesn’t burn but gets nicely browned around the edges. Remove from the pan and set aside.
- In the same skillet, saute the garlic for 2 minutes or until it’s fragrant. Add the veggie broth and deglaze the pan. Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to come to a low simmer for about 3 minutes, then season with chili flakes, thyme, and oregano.
- Season with salt and pepper to your taste, add the sun-dried tomatoes then put the tofu back in the sauce and let the sauce simmer and thicken for a few more minutes. Serve as is or with noodles. Garnish with a sprinkle of fresh herbs such as basil or parsley.
Notes
Nutrition
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