Marry Me Tofu Sundried Tomato (Printable Version)
Golden crispy tofu in a luxurious sun-dried tomato garlic cream sauce. Ready in 40 minutes.
# Ingredient List:
→ Tofu Preparation
01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp olive oil
→ Sauce Components
06 - 2 tbsp olive oil
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely diced
09 - 1/2 tsp red pepper flakes
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 cup unsweetened plant-based cream
12 - 1/2 cup vegetable broth
13 - 1/4 cup vegan grated parmesan
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - Salt and pepper to taste
→ Garnish
17 - Fresh basil leaves, chopped
18 - Vegan grated parmesan
# Directions:
01 - Press tofu thoroughly to remove excess moisture, then cut into 1-inch cubes. Toss cubes with cornstarch, salt, and black pepper in a bowl until evenly coated on all sides.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add coated tofu cubes in a single layer and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a plate and set aside.
03 - In the same skillet, add remaining 2 tablespoons olive oil. Sauté diced onion for 2-3 minutes until translucent and softened. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
04 - Stir in sliced sun-dried tomatoes and cook for 2 minutes to release their oils and infuse flavor into the base.
05 - Pour in plant-based cream and vegetable broth. Add dried oregano, dried basil, vegan parmesan, salt, and pepper. Stir thoroughly to combine and simmer for 3-5 minutes until sauce slightly thickens.
06 - Return crispy tofu to the skillet, gently tossing to coat evenly in the cream sauce. Simmer together for 2-3 minutes to heat through and allow flavors to meld.
07 - Serve immediately over pasta, rice, or mashed potatoes. Garnish generously with chopped fresh basil and additional vegan parmesan if desired.
# Expert Tips:
01 -
- The crispy tofu exterior contrasts perfectly with that velvety sun-dried tomato cream sauce
- It comes together in 40 minutes but tastes like something from a fancy Italian restaurant
02 -
- Do not crowd the pan when searing tofu or it will steam instead of crisp up
- The sauce will continue thickening as it sits, so do not over-reduce in the pan
03 -
- Save the oil from the sun-dried tomato jar and drizzle it over the finished dish
- If the sauce splits, whisk in a teaspoon of cornstarch mixed with cold water