Marry Me Tofu Cashew Cream

This Marry Me Tofu transforms humble beans and pantry basics into a decadent vegan dinner that tastes restaurant-worthy. Crispy tofu simmers in creamy cashew sauce with sweet sun-dried tomatoes and fresh herbs for a dish that always earns rave reviews in my kitchen. Inspired by the TikTok classic Marry Me Chicken, this plant-based version is deliciously cozy without any heavy dairy or meat.

After making this the first time for friends, it became our most-requested dinner by far. My partner calls this the meal that made his parents fall in love with tofu.

Ingredients

• Firm or extra firm tofu: gives the best texture Pressing ensures it crisps properly
• All-purpose flour: makes the tofu crispy Coat thoroughly for most crunch
• Salt and black pepper: essential for seasoning Boosts the other flavors
• Garlic powder and onion powder: both bring savory depth Make sure they are fresh and aromatic
• Poultry seasoning: adds subtle herb savoriness even in a vegan recipe
• Dairy free butter: for richness Choose a high quality vegan butter for best flavor
• Raw cashews: create the creamy luxurious sauce Soak until very soft and use raw kind for silkiness
• Sundried tomato oil: infuses extra flavor You can substitute olive oil but tomato oil is best for tanginess
• Shallots: add gentle sweetness and aroma Pick firm shiny shallots for fresh flavor
• Paprika plus Italian seasoning and red pepper flakes: give the sauce warmth and color Smoked paprika is a great upgrade
• Vegan chicken broth or vegetable broth: adds umami Make sure to taste before adding salt since some broths are salty
• Sundried tomatoes: chopped into bits give sweet pops of flavor Use oil packed tomatoes for softer texture
• Vegan parmesan or nutritional yeast: adds cheesy flavor Seek out aged vegan parmesan shreds for best taste
• Fresh basil and parsley: bring brightness Add just before serving for fresh aroma
• Salt and pepper: adjust to taste right before serving

Step-by-Step Instructions

Press the Tofu:

Gently press the tofu for at least thirty minutes under a heavy book or with a tofu press to release as much water as possible This step helps your tofu brown and crisp perfectly in the pan

Soak the Cashews:

Cover the raw cashews with hot water and let them sit for thirty minutes Drain thoroughly so the cream blends extra smooth

Make the Dredge:

In a wide shallow bowl mix flour salt pepper garlic powder onion powder and poultry seasoning until evenly combined This mixture is key for flavorful crispy tofu

Prep the Tofu:

Slice tofu into either thick cutlets or cubes Place each piece in the flour dredge and coat completely tapping off any extra flour Arrange on a clean plate for easy frying

Pan Fry the Tofu:

Melt dairy free butter in a large skillet over medium heat Cook tofu pieces until golden and crisp on both sides about five to seven minutes Remove to a clean plate and keep warm

Blend Cashew Cream:

Drain soaked cashews and combine in a blender with two thirds cup of water Blend on high speed until creamy and completely smooth No lumps should remain

Sauté the Aromatics:

In the same skillet warm vegan butter and sundried tomato oil over medium heat Sauté diced shallots with a sprinkle of salt until translucent about four minutes Stir in minced garlic paprika Italian seasoning and red pepper flakes and cook for another minute until fragrant

Add Remaining Ingredients:

Pour the vegan broth into the skillet along with the blended cashew cream and chopped sundried tomatoes Stir in vegan parmesan Simmer very gently then nestle the cooked tofu pieces into the cream Let everything bubble together for five to seven minutes so the tofu absorbs the sauce

Season to Taste:

Stir in chopped fresh basil parsley and taste for salt and black pepper Sprinkle with any extra herbs just before serving

Serve:

Serve immediately on rice pasta or with crusty bread Spoon lots of sauce over each portion

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The cashew cream is my favorite part of this recipe Silky and rich it clings to every bite of tofu My family always fights over the last spoonful of sauce and even my picky uncle went back for seconds on his first try

Storage Tips

This tofu is creamiest when served fresh but leftovers keep in the fridge for up to three days Store in a sealed container and reheat gently on the stove or in the microwave Add a splash of water or extra vegan broth to loosen the sauce before reheating for best texture

Ingredient Substitutions

You can swap cashews for unsweetened plain vegan yogurt in a pinch if you need a nut free version Sunflower seeds also blend into creamy sauce But cashews are most neutral and best for silkiness If you do not have vegan parmesan nutritional yeast will still add cheesy flavor without any plant based cheese

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Serving Suggestions

This tofu stars beautifully over fluffy rice or creamy mashed potatoes It also makes a great topping for pasta Or serve with charred broccolini and toasted bread to mop up all the savory sundried tomato sauce

Cultural Context

Inspired by the viral Marry Me Chicken this vegan twist focuses on creamy richness that brings people together at the table Even those who think they do not like tofu are surprised by the comforting flavors and gorgeous color of the sauce

Frequently Asked Questions About the Recipe

→ How do I press tofu without a tofu press?

Place your tofu block between two plates and set a heavy book on top. Leave for 30 minutes to extract excess liquid before cooking.

→ Can I replace cashew cream with something else?

Soy or coconut cream can work as substitutes, but the sauce may taste different in flavor and consistency.

→ What pairs well with this tofu dish?

This tofu is delicious served over steamed rice, pasta, or with crusty bread that soaks up the creamy sauce.

→ How can I make the sauce even more flavorful?

Increase the sun-dried tomatoes, add extra herbs, or finish with a drizzle of quality olive oil for richer taste.

→ Is the dish suitable for meal prep?

Yes, though it's creamiest when fresh. Reheat gently with extra broth to maintain the sauce's consistency.

→ Can I use silken tofu instead of firm?

Firm or extra-firm tofu is best for pan-frying and holds its shape, while silken may break apart in this method.