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Marry me tofu in a creamy tomato sauce with sun-dried tomatoes and basil.

Marry Me Tofu

Marry me tofu is a one-skillet vegan dinner that pairs crispy tofu with a creamy sun-dried tomato sauce and tender spinach. Easy and delish!
Prep: 15 minutes
Cook: 25 minutes
Total: 1 hour 10 minutes
Servings: 4 servings
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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.
    A white bowl filled with cubes of raw tofu dusted with flour.
  • 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.
    Cubes of golden-brown pan-fried tofu in a grey skillet.
  • 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.
    Sun-dried tomatoes and minced garlic cooking in a grey skillet.
  • 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.
    A creamy sun-dried tomato sauce with herbs and sun-dried tomatoes simmering in a skillet.
  • 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.
    Creamy sauce with spinach and sun-dried tomatoes in a skillet.

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.

Nutrition

Serving: 1(of 4)Calories: 573kcalCarbohydrates: 27gProtein: 20gFat: 46gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gSodium: 606mgPotassium: 1467mgFiber: 4gSugar: 3gVitamin A: 2492IUVitamin C: 58mgCalcium: 142mgIron: 8mg
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