Description
Golden Marry Me Tofu is a flavorful vegetarian dish featuring extra firm tofu coated in flour and pan-fried until golden, then simmered in a creamy, savory sauce enriched with garlic, vegetable broth, nutritional yeast, sun-dried tomatoes, and fresh herbs. This dish offers a perfect balance of creamy, cheesy, and slightly spicy flavors, ideal for a comforting and protein-packed meal.
Ingredients
Scale
Tofu and Coating
- 12.3 oz extra firm tofu (pressed for 20 minutes, House Foods recommended)
- 4 tbsp all-purpose flour (King Arthur recommended)
- 1/2 tsp salt
- 1/2 tsp black pepper
Cooking
- 2 tbsp olive oil
- 4 garlic cloves, freshly minced
Sauce
- 1 cup vegetable broth (Better Than Bouillon preferred for depth)
- 1 cup cream
- 3 tbsp nutritional yeast
- 1 tsp crushed red pepper
- 1 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp salt
- 1/4 tsp smoked paprika
- 1/3 cup sun-dried tomatoes, chopped into 1/2-inch strips
- 1 handful fresh basil, torn into small pieces just before serving
Instructions
- Press and Prepare Tofu. Begin by pressing 12.3 oz of extra firm tofu for 20 minutes to remove excess moisture. Once pressed, cut the tofu into desired portions.
- Coat the Tofu. In a bowl, combine 4 tablespoons of all-purpose flour with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Dredge the tofu pieces thoroughly in the flour mixture, ensuring an even coating on all sides.
- Pan-Fry Tofu. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the coated tofu pieces and fry until each side turns golden brown and crispy, about 3–4 minutes per side. Once fried, set the tofu aside on a plate.
- Sauté Garlic. In the same skillet, add the freshly minced 4 garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Prepare the Sauce. Pour in 1 cup vegetable broth and 1 cup cream into the skillet with garlic. Stir in 3 tablespoons nutritional yeast, 1 teaspoon crushed red pepper, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon smoked paprika. Mix well to combine all ingredients.
- Add Sun-Dried Tomatoes. Incorporate 1/3 cup of chopped sun-dried tomatoes into the sauce. Let the sauce simmer gently for 3–5 minutes, allowing flavors to meld and the sauce to thicken slightly.
- Combine Tofu and Sauce. Return the pan-fried tofu to the skillet with the sauce. Spoon sauce over the tofu and simmer everything together for an additional 2–3 minutes to heat through and infuse the tofu with flavor.
- Garnish and Serve. Remove from heat and sprinkle a handful of torn fresh basil over the tofu just before serving to add a fresh herbal note. Serve warm as a satisfying main dish.
Notes
- Pressing the tofu is crucial to achieve a firm texture and crispy exterior when frying.
- Using better quality vegetable broth like Better Than Bouillon enhances the depth of flavor in the sauce.
- Adjust the crushed red pepper according to your preferred spice level.
- Fresh basil should be added at the end to maintain its bright flavor and color.
- This dish pairs well with rice, quinoa, or a side of steamed vegetables for a complete meal.
