Press the tofu to remove excess moisture, then cut it into bite-sized pieces. Drain and rinse the chickpeas.

Heat a large skillet or non-stick pan over medium heat. Add a tablespoon of olive oil and sear the tofu pieces until they are golden brown on all sides. Remove and set aside.

In the same pan, add more olive oil if needed. Sauté diced white onion and minced garlic until softened and fragrant, about 1-2 minutes.

Stir in tomato paste, red pepper flakes, Italian seasoning, and black pepper. Cook for another minute to deepen the flavors.

Add the white beans and chickpeas to the pan, giving them a good stir to coat with the tomato paste mixture.

Pour in vegetable broth and full-fat coconut milk or cashew cream for a rich, creamy texture. Stir well and let the mixture simmer on medium heat for 10-15 minutes until it thickens.

Add the seared tofu back into the pan, combining it with the creamy bean and chickpea mixture. Cook for an additional 5 minutes to allow the flavors to meld.

Just before serving, add a squeeze of fresh lemon juice and garnish with chopped fresh basil leaves for a burst of freshness.

Serve your "Marry Me Vegan" dish with crusty bread, pasta, or over a bed of your favorite grain. It’s perfect for soaking up all the creamy, flavorful sauce.