Marry Me Tofu is the vegan version of the viral chicken recipe! Crispy, golden tofu cubes are tossed in a creamy sun-dried tomato sauce with garlic, Italian herbs, and spinach for a satisfying plant-based dinner. And best of all, it’s EASY and made in just one skillet!
You’ll want to say I Do to this marry me tofu recipe!
Marry me chicken was a viral hit a few years back, but honestly, I think some of the riffs off of the original are just as good! I’ve made Marry Me Chickpeas and Marry Me Chicken Lasagna Roll Ups, but lately, this marry me tofu has my heart.
The sauce here is made with coconut milk, but all the big sassy flavors in the sauce (garlic! herbs! sun-dried tomatoes!) obscure the coconut flavor, resulting in a rich, creamy sauce that tastes just like the original heavy cream based version.
Ben LOVED this so much! He’s always been a tofu fan and this was a great way to put a twist on it.
Let’s discuss what else makes this recipe a standout:
- CRISPY Tofu. Pressing it, tossing it with cornstarch, and cooking it in batches gives the cubes a golden exterior that holds up in the sauce without getting sad and mushy.
- A Little Extra Somethin’-Somethin’. And that somethin’ is Cajun seasoning, which isn’t in the standard recipe, but I love the heat it adds.
- Everything Comes Together in One Skillet. Easy peasy!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Extra-Firm Tofu. Extra-firm tofu is essential for this recipe. It contains less moisture than softer varieties, so it holds its shape when cubed and gets crispier in the skillet.
- Cornstarch. A light coating of cornstarch helps create those golden, crisp edges.
- Canola Oil. Or another neutral oil you like to use for cooking.
- Oil-Packed Sun-Dried Tomatoes. Look for julienne-cut tomatoes to streamline your prep work!
- Tomato Paste. Just a tablespoon intensifies the tomato flavor.
- Garlic. Because garlic cloves come in all different sizes, I recommend measuring the minced cloves—you should have 4 teaspoons.
- Italian Seasoning and Cajun Seasoning. These two blends pack a big punch. Cajun seasoning varies in heat and salt, so taste before adding additional seasoning.
- Full-Fat Coconut Milk. I don’t recommend light coconut milk here because the sauce will be thin and watery, which isn’t what you want here!
- Baby Spinach. Roughly tear the leaves before tossing them in the skillet.
- Fresh Basil. Optional, but the sun-dried-tomato and basil pairing is fan-freaking-tastic.
Step-By-Step Instructions
Press the Tofu. Wrap each block of tofu in a clean kitchen towel or several layers of paper towels. Place the wrapped blocks on a plate, set another plate on top, and weigh it down with something heavy, such as a cast-iron skillet or a few cans. Let the tofu press for 30 minutes.
Cut and Coat (photo 1). Cut the pressed tofu into 3/4-inch cubes. Place the cubes in a large bowl and toss with the cornstarch and salt.
Brown the First Batch (photo 2). Heat a wide, deep skillet over medium-high heat. Once hot, add 2 tablespoons of the oil. When the oil shimmers, add half of the tofu in a single layer. Once the bottom is medium golden brown, turn the pieces. I find a fish spatula helpful for flipping several cubes at once. Continue cooking until most sides are crisp, about 6 to 8 minutes total. Transfer to a plate.
Cook the Remaining Tofu (photo 3). Add another tablespoon of oil and repeat with the remaining tofu.
Start the Sauce (photo 4). Reduce the heat to medium-low. Add the final tablespoon of oil, followed by the sun-dried tomatoes, tomato paste, and garlic. Stir constantly for 30 seconds, breaking up the tomato paste and scraping any browned bits from the bottom of the skillet. Stir in the Italian seasoning and Cajun seasoning.
Make It Creamy (photo 5). Pour in the coconut milk and stir until the tomato paste and seasonings are evenly distributed. Bring the sauce to a gentle simmer. Cook for about 5 minutes, stirring occasionally, until it thickens slightly.
Wilt the Spinach (photo 6). Add the spinach a small handful at a time. Stir until each addition wilts before adding more.
Add the Tofu. Return the crispy tofu to the skillet. Gently fold it into the sauce until every piece is coated and warmed through, about 1 minute. Taste and add more salt if needed. Serve immediately with fresh basil, rice, or toasted naan. ENJOY!
Erin’s Testing Notes
The texture of the tofu is everything in this recipe. Here’s how I nailed it:
Pressing the First. Extra-firm tofu still contains moisture. Pressing helps remove enough water for the surface to brown more effectively.
Using Cornstarch. The light coating creates a crisp exterior without needing to deep-fry the tofu.
Giving It Space. Cook in two batches so the cubes have direct contact with the hot skillet.
Letting it Brown Undisturbed. Moving the tofu too early can cause the coating to stick to the pan.
Adding it to the Sauce Last. The longer crispy tofu simmers in liquid, the softer it becomes. Folding it into the sauce just before serving helps preserve more of its texture.
What to Serve with Marry Me Tofu
- Rice. White rice, brown rice, or basmati all work.
- Pasta. Toss the sauce and tofu with pasta for marry me tofu pasta!
- Naan. I love this Homemade Naan, but store-bought works too!
- Bread. Crusty No Knead Bread would be fabulous for soaking up the sauce.
- Vegetable Sides. Round out your meal with Roasted Zucchini, Sautéed Green Beans, or even Garlic Roasted Potatoes.
Marry Me Tofu
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Ingredients
- 2 14-ounce blocks extra-firm tofu
- 3 tablespoons cornstarch
- ½ teaspoon kosher salt plus additional to taste
- 4 tablespoons canola oil or another neutral oil, divided
- 1 7- to 9-ounce jar oil-packed julienne sun-dried tomatoes, drained
- 1 tablespoon tomato paste
- 4 cloves garlic minced, about 4 teaspoons
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons Cajun seasoning
- 1 14-ounce can full-fat coconut milk
- 2 cups fresh baby spinach roughly torn
- Chopped fresh basil optional for serving
- Rice or toasted naan for serving
Instructions
- Press the tofu: Wrap each block in a clean kitchen towel or several layers of paper towels and set them on a plate. Place a second plate on top and weigh it down with something heavy like a cast iron skillet or several cans. Let sit 30 minutes.
- Cut the pressed tofu into ¾-inch cubes. Place in a large bowl, and gently toss with the cornstarch and salt.
- Heat a wide, deep skillet over medium-high. Once hot, add 2 tablespoons of the oil. Once the oil shimmers, add half of the tofu, arranging so the pieces do not touch. Let it cook undisturbed for 3 to 4 minutes, until the bottom is a medium golden brown. Turn (I use a fish spatula to flip in sections) and continue cooking until crisp on most sides, 6-8 minutes total. Move to a plate. Repeat, adding 1 tablespoon oil and remaining tofu.
- Reduce the heat to medium-low. Add the final tablespoon of oil, sun-dried tomatoes, tomato paste, and garlic. Stir constantly for 30 seconds, breaking up the paste and scraping any browned bits off the bottom.
- Stir in the Italian seasoning and Cajun seasoning.
- Stir in the coconut milk and bring to a simmer. Let simmer gently for 5 minutes, stirring now and then, until it thickens but is still saucy.
- Stir in the spinach a small handful at a time, letting each addition wilt before adding the next.
- Return the tofu to the skillet and fold it into the sauce just until coated and warmed through, about 1 minute. Taste and add salt as needed. Serve right away, sprinkled with basil, over rice or with naan.
Notes
- TO STORE: Refrigerate leftover marry me tofu in an airtight container for up to 4 days. Store rice or naan separately. I don’t recommend freezing this recipe, as the tofu will be mushy after freezing, thawing, and reheating.
- TO REHEAT: Warm gently in a skillet over medium-low heat or microwave until heated through. Add a splash of water if the sauce has thickened.
