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
Scale
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
