If you love cozy, comforting meals that are packed with flavor but still simple enough to whip up on a weeknight, then you’re going to flip for this Creamy Sun-Dried Tomato Tofu Skillet Recipe. I absolutely love how this recipe transforms tofu into something rich, indulgent, and downright mouthwatering. Plus, it’s my vegetarian spin on the viral “Marry Me Chicken” that’s been everywhere lately—and trust me, this version has all the charm with none of the fuss. Stick around, and I’ll walk you through every step so you nail it perfectly.
Why You’ll Love This Recipe
- Rich, Creamy Sauce: The heavenly sauce with sun-dried tomatoes, cream, and parmesan makes every bite unforgettable.
- Perfectly Crisp Tofu: The flour coating crisps up the tofu beautifully, offering the ideal texture contrast.
- Simple Ingredients, Big Flavor: Pantry staples come together effortlessly for a dinner that feels special.
- Meal Versatility: Works great served over noodles, rice, or even alongside roasted veggies.
Ingredients You’ll Need
The magic of this Creamy Sun-Dried Tomato Tofu Skillet Recipe comes from ingredients that complement each other so well—creamy, tangy, warming, and just a touch spicy. When you shop, try to grab the best-quality tofu you can find and good sun-dried tomatoes packed in oil; they add such depth.
- Tofu: Firm or extra-firm tofu works best to hold its shape after cooking.
- Olive oil: I like to use good-quality extra virgin olive oil for sautéing and marinating.
- Balsamic vinegar: Adds a lovely tang that pairs perfectly with the creaminess.
- Garlic powder & Onion powder: Great for adding layered flavor without extra chopping.
- Paprika: Brings a subtle smoky note that enhances the overall taste.
- All-purpose flour: For coating tofu and getting that sunny crispy crust.
- Unsalted butter: Gives the sauce richness and silkiness.
- Fresh garlic: Minced finely to perfume the sauce with fresh aroma.
- Vegetable broth: Helps deglaze the pan and adds savory depth.
- Heavy cream: Makes the sauce thick, smooth, and utterly luscious.
- Parmesan cheese: A little goes a long way in bringing cheesy umami goodness.
- Chili flakes: Adds a gentle heat to balance the richness.
- Dried herbs (oregano & thyme): Classic Italian flavors grounding this skillet dish.
- Sun-dried tomatoes: The star ingredient that packs intense flavor and color.
- Fresh herbs: I love basil or parsley to finish—it brightens everything up.
Variations
This is one of those recipes I love to tweak depending on what I have in the fridge or what my family’s craving. Don’t be shy about personalizing—it’s pretty forgiving and perfect for making your own.
- Milk substitution: I’ve swapped heavy cream for coconut cream sometimes for a dairy-free twist and it’s surprisingly tasty!
- Spice level: Up the chili flakes if you like some kick, or swap for smoked paprika for a subtle smoky warmth.
- Herb swap: Fresh thyme or rosemary also work wonders if you don’t have oregano or want a different herb focus.
- Protein swap: This sauce also rocks over chicken or mushrooms if you want a different take.
How to Make Creamy Sun-Dried Tomato Tofu Skillet Recipe
Step 1: Prep and Marinate the Tofu
Start by slicing your tofu lengthwise into 3 even slabs. If you want a more “chicken-like” shape, trim the corners gently to round them out—it sounds fancy but really just adds to the presentation. Then, score the surface diagonally on both sides to help the marinade soak in. I always marinate mine for at least 30 minutes, but if you have the time, overnight in the fridge amps the flavor so much. The marinade is a simple combo of olive oil, balsamic vinegar, water, garlic powder, onion powder, paprika, salt, and pepper. Trust me, this little soak takes the tofu from bland to brilliant.
Step 2: Coat and Cook the Tofu
When you’re ready to cook, heat a skillet over medium heat and add olive oil. Take the tofu pieces out of the marinade one at a time and dredge each in all-purpose flour, making sure they’re coated lightly but completely. This is my secret for that delightful crust and texture contrast. Cook the tofu for about 5 minutes on each side until golden brown and crisp around the edges—don’t rush this part! You’ll see it develop a gorgeous color. Then set the tofu aside on a plate.
Step 3: Make the Creamy Sun-Dried Tomato Sauce
Using the same skillet (no need to dirty another pan!), sauté finely minced garlic in butter for a couple of minutes until it’s fragrant—your kitchen will smell amazing by now. Then pour in vegetable broth to deglaze, scraping up any browned bits from the pan—they hold tons of flavor. Lower the heat to medium-low and stir in the heavy cream and parmesan cheese. Let this gently simmer for about 3 minutes until it thickens just a bit. Now stir in chili flakes, oregano, thyme, salt, and pepper to taste, then add the chopped sun-dried tomatoes. Last, nestle the tofu back in the sauce and let everything simmer together for a few more minutes until the sauce coats the tofu beautifully.
Pro Tips for Making Creamy Sun-Dried Tomato Tofu Skillet Recipe
- Firm Tofu is Key: I learned the hard way that soft tofu won’t crisp up well—stick to firm or extra-firm.
- Score Your Tofu: Those shallow diagonal cuts aren’t just for looks—they help flavors soak in and create a nice texture.
- Don’t Skip the Flour: The light coating crisps beautifully and helps hold the sauce, making each bite delightful.
- Watch Your Heat: Medium heat is perfect to brown tofu without burning; too hot and the outside chars while inside stays bland.
How to Serve Creamy Sun-Dried Tomato Tofu Skillet Recipe
Garnishes
I always finish this dish with a sprinkle of fresh herbs like basil or parsley. The fresh pop of green not only looks stunning but brightens the rich sauce, making every bite balanced and fresh. If you’re feeling indulgent, an extra dusting of parmesan on top never hurts!
Side Dishes
This recipe shines served over a bed of pasta—linguine or fettuccine work wonders. Sometimes we go for creamy mashed potatoes or fluffy rice, which soak up the sauce perfectly. Roasted or steamed green veggies, like broccoli or asparagus, make nice, simple sides that add color and crunch.
Creative Ways to Present
For a special occasion, try plating the tofu slabs on a nest of wilted spinach or kale, topped with an extra drizzle of the sauce and fresh sun-dried tomatoes on top for a restaurant-style vibe. Serving this in individual skillets also makes a fun, rustic touch that guests love.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Sun-Dried Tomato Tofu Skillet stores beautifully in the fridge for up to 3 days. I use an airtight container and always let the dish cool completely before sealing to keep that sauce nice and creamy.
Freezing
Freezing works okay, but the texture of tofu can get a bit softer after thawing. If you plan to freeze, I recommend freezing the tofu and sauce separately, then combining when reheating for best texture.
Reheating
To reheat, I like to warm the skillet gently on the stove over low heat, stirring occasionally to prevent the cream sauce from separating. Adding a splash of vegetable broth or cream helps loosen the sauce if it’s thickened too much.
FAQs
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Can I make this Creamy Sun-Dried Tomato Tofu Skillet Recipe vegan?
Absolutely! Swap the heavy cream for coconut cream or a plant-based cream, use vegan butter or olive oil instead of butter, and pick a dairy-free parmesan alternative or nutritional yeast. The flavor will still be rich and satisfying.
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What’s the best way to press tofu for this recipe?
Press your tofu for at least 20 minutes to remove excess moisture—this helps it absorb the marinade and get crispy during cooking. You can use a tofu press or simply wrap it in a clean towel and place a heavy pan on top.
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Can I prepare the sauce in advance?
Definitely! You can make the creamy sun-dried tomato sauce a day ahead and store it in the fridge. Just warm it gently on the stove and reheat the tofu separately before combining for serving.
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What if I don’t have sun-dried tomatoes?
If you’re out of sun-dried tomatoes, chopped roasted red peppers can be a nice substitute though the flavor won’t be quite as intense. Fresh cherry tomatoes quick sautéed until soft also work in a pinch.
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How do I know when the tofu is cooked perfectly?
Look for a golden crust on all sides—this usually takes about 5 minutes per side on medium heat. The tofu should feel firm and not crumble when you flip it, and the marinade should have soaked in nicely.
Final Thoughts
This Creamy Sun-Dried Tomato Tofu Skillet Recipe has become one of my go-to dinners because it’s utterly satisfying and so easy to make. Every time I serve it, my family goes crazy for that velvety sauce and crispy tofu combo—it’s like comfort food met elegance in the best possible way. I honestly can’t recommend giving it a try enough, especially if you’re looking to shake up your weeknight meals with something fresh, wholesome, and insanely tasty. So pull out your skillet, and let’s get cooking—I promise it’ll be love at first bite!
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Creamy Sun-Dried Tomato Tofu Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Marry Me Tofu is a flavorful vegetarian twist on the viral Marry Me Chicken recipe. This dish features tender tofu pieces marinated in a tangy balsamic mixture, lightly coated in flour, pan-fried to a golden crisp, and simmered in a rich, creamy sauce infused with garlic, sun-dried tomatoes, parmesan, and aromatic herbs. Perfect served on its own or paired with noodles, this recipe is simple to make yet packed with incredible flavors that will delight tofu lovers and newcomers alike.
Ingredients
For the Tofu and Marinade
- 14 oz tofu (14-16oz block)
- 2 tablespoons olive oil (for marinade)
- 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
- 1 tablespoon olive oil (for cooking tofu)
For the Sauce
- 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 (such as basil or parsley), chopped
Instructions
- Prepare the Tofu: Start by cutting the tofu block into 3 even pieces lengthwise. To shape the tofu like chicken pieces, lay each piece flat and trim off the top right and bottom left corners to create rounded edges. Then make diagonal cuts about ¼ inch deep on both sides for texture.
- Make the Marinade: In a bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, water, garlic powder, onion powder, paprika, salt, and pepper. Place the tofu pieces in the marinade and let them soak for at least 30 minutes or up to overnight for best flavor.
- Coat and Cook the Tofu: Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Remove the tofu from the marinade and dredge each piece thoroughly in the all-purpose flour, coating evenly. Place the tofu pieces in a single layer in the skillet and cook for about 5 minutes on each side until golden brown and crispy. Remove from the pan and set aside.
- Sauté Garlic and Deglaze Pan: In the same skillet, add the unsalted butter and sauté the minced garlic for about 2 minutes until fragrant but not browned. Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom to incorporate flavor.
- Prepare the Cream Sauce: Reduce the heat to medium-low and stir in the heavy cream and grated parmesan cheese. Let the sauce come to a gentle simmer for about 3 minutes to thicken slightly. Season the sauce with chili flakes, oregano, thyme, salt, and pepper to taste.
- Add Tomatoes and Return Tofu: Stir in the chopped sun-dried tomatoes, then nestle the browned tofu pieces back into the skillet with the sauce. Allow the sauce to simmer gently for a few more minutes until it thickens to your desired consistency and the tofu is well coated.
- Serve and Garnish: Serve the Marry Me Tofu hot, either as is or over noodles. Garnish generously with fresh chopped herbs such as basil or parsley and additional parmesan cheese if desired.
Notes
- This Marry Me Tofu is a delicious vegetarian spin on the popular Marry Me Chicken, perfect for tofu enthusiasts or those seeking a meatless option.
- For best results, marinate the tofu for at least 30 minutes, but overnight marinating will deepen the flavors.
- Make sure to watch the tofu closely during pan-frying to achieve a golden crust without burning.
- Feel free to adjust chili flakes to your heat preference or omit if sensitive to spice.
- Serve with pasta, rice, or your favorite side to make a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 798 kcal
- Sugar: 11 g
- Sodium: 1051 mg
- Fat: 66 g
- Saturated Fat: 29 g
- Unsaturated Fat: 34 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 124 mg
