Easy one-skillet marry me tofu
This easy one-skillet marry me tofu is creamy, garlicky, and packed with savory flavor. Super-firm tofu is cooked with onion, garlic, sun-dried tomatoes, vegan Parmesan, and fresh basil in a luscious dairy-free cream sauce. Everything comes together in the same pan for an easy dinner with minimal cleanup.
It’s the perfect cozy dinner that feels special without requiring a complicated ingredient list or hours in the kitchen, and it’s ready in 40 minutes for busy weeknights or at-home date nights. Serve it over pasta or rice, spoon it onto mashed potatoes, or pair it with warm crusty bread to soak up every bit of the delicious creamy Tuscan sauce.
Preparation Time: 40 minutesIngredients
- 1 onion, diced
- 2 10 oz blocks (or 1, 16oz) super-firm tofu, cubed
- 1 tablespoon olive oil
- 1.5 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1 black pepper, to taste
- 1 cup vegan heavy whipping cream or full-fat coconut milk
- 0.5 cup vegan Parmesan
- 0.5 cup sun-dried tomatoes, chopped
- 0.5 cup fresh basil, chopped
Preparation
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and cook for about 4–5 minutes, or until softened.
- Add the seasonings: Add the sun-dried tomatoes, Italian seasoning, sea salt, and black pepper. Stir well and cook for 1–2 minutes, or until the garlic and seasonings are fragrant.
- Cook the tofu: Add the cubed super-firm tofu and gently stir to coat it in the seasoned onion and sun-dried tomato mixture. Cook for about 5–7 minutes, stirring occasionally.
- Add the cream: Pour in the vegan heavy whipping cream or full-fat coconut milk and stir gently to combine. Bring the mixture to a gentle simmer.
- Thicken the sauce: Stir in the vegan Parmesan and cook for another 3–5 minutes, or until the sauce is creamy and slightly thickened.
- Finish with basil: Fold in the fresh basil just before serving.
- Serve: Serve warm over pasta, rice, mashed potatoes, or with crusty bread.
Tips
Make ahead: Prepare the recipe as directed and store it in the refrigerator. When you’re ready to serve it, gently reheat the tofu.
Keep it at a gentle simmer: Once you add the cream, keep the sauce at a gentle simmer rather than a hard boil. If it cooks for too long, the mixture will become oily.
Storage: Store leftover Marry Me Tofu in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat the tofu gently in a skillet over medium-low heat until warmed through. The sauce will naturally thicken as it chills, so add a small splash of plant-based milk, vegan cream, or vegetable broth if needed to loosen it back up.
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