Marry Me Tofu (Vegan Marry Me Chicken) Recipe
If you're a fan of the viral "Marry Me Chicken" recipe that has taken social media by storm, get ready to fall head over heels for our vegan version - Marry Me Tofu! This plant-based delight captures all the flavors and textures of the original dish without compromising on taste or ethical choices. Using a combination of savory mushrooms, crispy tofu, and a rich sun-dried tomato coconut milk sauce, this recipe is sure to win your heart and taste buds. Let's dive into the magic of Marry Me Tofu!
Ingredients
- For the Tofu:
- 1 block of extra-firm tofu pressed and cubed
- 2 tablespoon olive oil
- Spice mix to taste
- cornstarch
- Salt and black pepper to taste
- For the Sun-Dried Tomato Coconut Milk Sauce:
- 1 cup sun-dried tomatoes soaked in hot water for 15 minutes and drained (save the water)
- 1 can coconut milk
- mushrooms
- ½ cup vegan parmesan
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh basil chopped
- 2 cloves garlic minced
- Salt and black pepper to taste
- For Serving:
- Cooked jasmine rice
Instructions
- Prepare the Tofu:
- In a large skillet over medium-high heat, add olive oil.
- Pan-fry the dredged tofu steaks until golden brown and crispy on all sides.
- Season with the spice mix, salt, and black pepper. Set aside.
- Make the Sun-Dried Tomato Coconut Milk Sauce:
- In the same skillet, add minced garlic and onion sauté until fragrant.
- Add mushrooms the soaked sun-dried tomatoes, coconut milk, vegan parmesan, red pepper flakes, and fresh basil.
- Season with salt and black pepper. Simmer on medium heat until the sauce thickens.
- Combine and Serve:
- Gently fold the crispy tofu into the sun-dried tomato coconut milk sauce.
- Serve the Marry Me Tofu over a bed of cooked jasmine rice.