This Tofu recipe from Marry me vegan me is a plate of rich, creamy and luxurious tofu with garlic, dry tomato and spinach! A surprisingly fast and easy meal of a sun that is ready in 30 minutes.
Are you looking for more tofu dinner recipes in your mouth? Take a look at my creamy lemon tofu, crushed tofu tacos, and easy toffe Tofu Teriyaki recipes while you’re here.
Move -te, marry -me with the chicken! My vegan tofu recipe is so buccal, lenient and worthy of proposal as the classic viral comfort meal But it uses fried tofu and dairy -free cream for a simple plant -based version.
To make this amazingly easy meal from a bakery, I hid triangles of crunchy fried tofu in a dry tomato sauce in the ultra and served on the al dente paste (although rice and puree potatoes are the same!). Perfect as much as a lunch of 30 minutes of week or an impressive night dinner, the rich flavors inspired by Tuscany on each bite make it an instantaneous success.
3 reasons for which you will fall for this recipe of tofu to -me
- Twist Vegan in an incredibly popular recipe -As my chickpea recipe from Marry Me, this recipe uses plants based ingredients to put a meat and a dairy without dairy to the classic Marry Me Chicken.
- Nothing luxury -The crunchy pieces of tofu fried on this dish, but it is the tomato -infused cream sauce that makes each bite stands out. It is so rich and creamy, you will be surprised to be completely without dairy!
- Easy to do in 30 minutes – This is a recipe for dinner at night or quick and easy night you can do in a pan in just 30 minutes.
How to get married -Me tofu
Find the complete recipe with measures on the recipe card below.
Put the tofu and cut it into small triangles. Leave them aside.
It combines corn flour, nutritional yeast, salt and pepper in a small bowl.
Recover the tofu pieces in the corn mixture, then put them carefully in a hot pan with oil. Pass until the tofu is golden and crunchy on both sides. Transfer the pieces to a plate lined with paper towel to drain and cool.
Time Savings Tip: Instead of frying the tofu, fry or cook the pieces while making the sauce.
In the pan now empty, sauté the garlic until it is fragrant. Stir the dry tomatoes in the sun, oregano, paprika flakes, salt and black pepper and cook for 1 minute.
Stir the broth, tomato paste, cream and spinach in the pan with herbs and seasonings. Heat it over low heat and cook -until the spinach has wrinkled. Taste the sauce and adjust the flavors as needed.
Remove the pan from the heat and stir in the fresh basil and the grated vegan Parmesan. Nester the pieces of tofu fried in the sauce and then rotate them to cook each piece.
Serve the Tofu of Marry me on a bed of rice or pasta with crunchy bread on the side. Enjoy!
Frequently asked questions
“Marry Me” is in the name simply because the indulgent Tuscan cream sauce is so good that you are obliged to obtain a marriage proposal from anyone you serve.
While doing your thing on the stove, cook a batch of rice, quinoa, puree of potatoes or pasta noodles to serve with the tofu sauce and cream. I like to combine each portion with a vegan brown bread and a Kale Caesar salad next to it, but it is just as good as it came out of the pan with crunchy bread.
This recipe would also work with two cans of drainage and rinse white beans, my vegan chicken recipe or my homemade seitans if the tofu is not your thing.
Anacard cream is my favorite for this recipe (and most recipes!). Any dairy cream without sweetness bought in the store will work well in the cream sauce (I like half and half of ripple). If you do not find the vegan cream, use a can of full fat coconut milk, homemade anacard cream or full fat vegetable milk, such as oats milk or soy milk.
Once fresh, send the dry tomato cream sauce to the sun and the fried tofu pieces in an airtight bowl and store it in the fridge for up to 5 days.
The envelopes are reheated well in the microwave or in a pan in the kitchen over medium heat. Add a dash of milk or broth to make the creamier consistency, if necessary.
Tomato cream sauce dried in the sun
Pan fry the tofu
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Remove the tofu from the surface of the package (note, this is not the water packed tofu). Pass dry with a paper towel and then cut it into small triangles or another form that you choose.
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In a small bowl, add the corn flour, nutritional yeast, salt and pepper. Stir to combine.
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In a large iron or large iron pan, heat the oil over medium-high heat.
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Take the tofu pieces on the corn mixer to cook -then put them carefully in the pan. Pass the slices for about 4 minutes on one side until they are crispy and golden. Carefully add the pieces from the bottom of the pan with a spatula or even a fork and turn to cook on the other side.
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Remove the tofu from the pan and put it on a plate nearby. Turn the heat down the middle and let it cool a little before making the sauce. If there is a large amount of corn flour in the pan, clean it carefully.
Prepare the sauce
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In the same pan over low heat, add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant. There should still be a little oil in the pan, but if there is none, add another tablespoon before adding the garlic.
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Stir dry tomatoes in the sun, oregano, red chili flakes, salt and black pepper. Bake for 1 minute.
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Add the broth, tomato paste, cream and spinach now and stir -well. Bring to a low heat over medium heat and cook for about 5 minutes, until hot and spinach has collapsed. Taste; Add more salt, pepper or flakes of paprika as desired.
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Remove from the heat and stir in the basil and grated Parmesan. Place the fried tofu pieces in the sauce and turn them gently to be coated.
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Serve -immediately, either on rice, cooked pasta or fresh crunchy bread.
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If you do not find a super firm tofu, you can use the extra tofu in water. Drain and press it wrapping it on a clean towel and put a heavy pan or a few books on top for at least 30 minutes.
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For cream, you can use any dairy store that is bought dairy (I love half and half of ripple), complete coconut milk in fat, another vegetable milk without sugar or best of all, homemade anacard cream.
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To make anacard cream for cream -Port 2-3 cups of water in a boil (I use my tea boiler). Pour the hot water over ¾ cups of raw cashews and soak it for 5 minutes or up to an hour. Drain the cashews and add a high power blender with 1 cup of fresh water and mix it until it is creamy and soft.
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If you are using a coconut cream or milk store, you may want to thicken the sauce with clasp a little, as it will not be as thick as with the anacard cream. To do it, mix a tablespoon of corn and 3 tablespoons of water in a bowl and then stir in the sauce at the end. Should thicken -well.
Service: 1of 4 servings ; Calories: 387kcal ; Carbohydrates: 30g ; Protein: 18g ; Fat: 24g ; Saturated fat: 4g ; Polyinsaturated fat: 5g ; Monoinsaturated fat: 14g ; Sodium: 1245mg ; Potassium: 1035mg ; Fiber: 4g ; Sugar: 9g ; Vitamin A: 1815IU ; Vitamin C: 12mg ; Calcium: 90mg ; Parró: 5mg
#Marry #tofu
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