Marry Me Tofu
MacroFactor
Ingredients
For the tofu:
1 block (350g/ 12.3oz) extra-firm tofu, drained, and torn into bite-sized pieces
3 tablespoons all-purpose flour, (gluten-free if preferred)
¼ teaspoon salt
¼ teaspoon black pepper
For the Marry Me Sauce:
2 tablespoons olive oil
4 cloves garlic, minced or pressed
1 cup vegetable broth
1 cup vegan cooking cream, (see notes for options)
2 tablespoons nutritional yeast
1 teaspoon crushed red pepper flakes, (reduce or omit if you don't like spice)
½ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon salt, (or to taste)
⅓ cup sun-dried tomatoes, drained if in oil and chopped
1 handful fresh basil leaves, roughly chopped
Directions
Add the tofu, flour, salt, and pepper to a medium bowl and gently toss to evenly coat the tofu in the flour mixture.
Heat the olive oil in a large skillet or non-stick pan over medium-high heat. When hot, add the tofu pieces discarding any extra flour. Fry the tofu for a few minutes per side until golden brown all over. Remove the tofu from the pan and set aside on a plate.
Return the pan to the stove and reduce the heat to medium. Add the garlic and cook for about 60 seconds until it just starts to brown. Pour in the vegetable broth and use your spoon to scrape any bits off the bottom of the pan while stirring. Add the vegan cooking cream, nutritional yeast, crushed red pepper flakes, oregano, thyme, and salt. Mix well, bring to a simmer and cook for a few minutes.
Return to the tofu to the pan with the sauce and stir in the sun-dried tomatoes. Heat through and cook a few minutes more.
Garnish with the basil and serve hot over pasta, rice, quinoa, mashed potatoes or with crusty bread.
Notes
Vegan cooking cream: these days, many stores carry vegan creams made from ingredients such as oats, cashews, or coconut which are great for cooking and using in this recipe. If you want a homemade option, try my recipe for cashew cream (omit any sweeteners or flavorings). Another option is full-fat coconut milk (the kind in the can), but note the sauce will have a coconut taste. You can also use your favorite plain plant-based milk, just make sure it is one that is high in fat so that it doesn't split.
Oil-free: to make oil-free omit the flour and season the tofu with salt and pepper then cook the tofu in a non-stick pan using a splash of water or broth in place of oil if needed. Before adding the vegetable broth, whisk the 3 tablespoons of flour into the broth to make a slurry. Then pour it in the pan along with the remaining ingredients and continue the recipe as written.
Nutrition
Serving: 1 serving without pasta or rice(recipe makes 4 servings)
248 Calories
17 Protein
15 Fat
15 Carb