Marry Me Tofu
My game-changing Marry Me Tofu, made with a rich, creamy sun-dried tomato sauce. It's the vegan marry me chicken recipe you've been waiting for.
Servings: 4
Calories: 264kcal
Equipment
- 1 Large frying pan or sauté pan
- 1 Blender
Ingredients
- 2 tablespoon oil from a jar of sun-dried tomatoes divided
- 450 g extra firm tofu sliced into 1cm thick squares
- 2 tablespoon corn starch
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper plus extra to serve
- 180 ml water
- 1 vegetable stock cube or 1 tablespoon vegan bouillon
- 100 g silken tofu
- 20 g nutritional yeast
- 1 tablespoon white miso paste
- 3 cloves garlic minced
- 4 sprigs fresh thyme
- ½ teaspoon crushed red pepper flakes
- 120 g sun-dried tomatoes roughly chopped
- fresh basil to serve
Instructions
- Place a large frying pan over a medium heat and add 1 tablespoon of the sun-dried tomato oil.2 tablespoon oil from a jar of sun-dried tomatoes
- If you'd like tofu cutlets, trim off the corners of each square of tofu and reserve the trimmings. Alternatively slice into cubes. Season the tofu all over with the salt and black pepper then sprinkle all over with the corn starch, making sure all sides are covered.450 g extra firm tofu, 1 teaspoon fine sea salt, ½ teaspoon ground black pepper, 2 tablespoon corn starch
- Once the oil is hot, add the tofu in a single layer and fry for 3–4 minutes per side, or until golden and lightly crisp. Transfer to a plate and set aside.
- In a blender, combine the water, vegetable stock cube, silken tofu, nutritional yeast and white miso paste (plus any of the trimmings from the extra firm tofu cutlets). Blend until completely smooth then set aside.180 ml water, 1 vegetable stock cube, 100 g silken tofu, 20 g nutritional yeast, 1 tablespoon white miso paste
- Return the frying pan to a medium-low heat and add the remaining 1 tablespoon of sun-dried tomato oil.2 tablespoon oil from a jar of sun-dried tomatoes
- Add the garlic, thyme, crushed red pepper flakes and sun-dried tomatoes. Fry for 1–2 minutes, stirring constantly, until fragrant. Do not allow the garlic to brown.3 cloves garlic, 4 sprigs fresh thyme, ½ teaspoon crushed red pepper flakes, 120 g sun-dried tomatoes
- Pour the blended sauce into the pan and stir to combine. Bring to a gentle simmer.
- Return the tofu to the pan and simmer uncovered for 6–8 minutes, spooning the sauce over the tofu occasionally, until the sauce has thickened slightly.
- Serve topped with fresh basil and a little extra black pepper alongside rice, pasta or mashed potatoes.fresh basil
Nutrition
Calories: 264kcal | Carbohydrates: 28g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 101mg | Potassium: 1375mg | Fiber: 6g | Sugar: 13g | Vitamin A: 315IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 5mg