Description

Marry Me Tofu is a flavorful vegetarian twist on the viral Marry Me Chicken recipe. This dish features tender tofu marinated in a tangy balsamic blend, coated in flour, pan-fried to golden perfection, and served in a rich, creamy sauce infused with garlic, parmesan, sun-dried tomatoes, and herbs. Perfect for a comforting meal served as is or alongside noodles.

Ingredients

Scale

Tofu and Marinade

14 oz tofu (14-16 oz block)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons water
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon salt
Pepper to taste

Coating and Cooking

6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, finely minced

Sauce

1 cup vegetable broth
1 cup heavy cream
½ cup parmesan cheese, grated (plus more for serving)
1 teaspoon chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
⅓ cup sun-dried tomatoes, chopped
1 tablespoon fresh herbs (such as basil or parsley), chopped

Cook Mode Prevent your screen from going dark

Instructions

Prep the tofu: Cut the tofu into 3 even pieces lengthwise. To create chicken-like shapes, trim the top right and bottom left corners of each piece to round the edges and make diagonal cuts about ¼ inch deep on both sides. This will improve texture and appearance.
Make the marinade: In a bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, water, garlic powder, onion powder, paprika, salt, and pepper. Add the tofu and allow it to marinate for 30 minutes or up to overnight for deeper flavor.
Prepare for frying: Heat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Remove tofu from marinade and coat each piece evenly in flour, covering completely with a thin layer.
Cook the tofu: Place the coated tofu in the skillet in a single layer. Cook for about 5 minutes on each side, ensuring the edges become nicely browned but not burnt. Once cooked, remove tofu from the pan and set aside.
Make the sauce: In the same skillet, add unsalted butter and sauté minced garlic for 2 minutes until fragrant. Pour in vegetable broth and deglaze the pan, scraping any browned bits from the bottom.
Simmer sauce: Reduce heat to medium-low, then stir in heavy cream and grated parmesan cheese. Let the sauce come to a low simmer for about 3 minutes, then season with chili flakes, thyme, oregano, salt, and pepper.
Add sun-dried tomatoes and tofu: Stir in chopped sun-dried tomatoes, then return the tofu to the skillet. Allow everything to simmer together for a few more minutes until the sauce thickens and the tofu absorbs flavors.
Serve: Plate the tofu with the creamy sauce, garnish with fresh herbs and additional parmesan cheese if desired. Serve warm alone or with your choice of noodles.

Notes

This recipe is a vegetarian adaptation of the popular Marry Me Chicken, offering a delicious plant-based alternative.
Marinate the tofu longer for more intense flavor development.
Use a nonstick skillet for best browning and easy flipping of tofu.
Adjust chili flakes amount to control the spice level.
Sun-dried tomatoes add a rich umami depth but can be omitted if unavailable.

Nutrition

Serving Size: 1 serving
Calories: 798 kcal
Sugar: 11 g
Sodium: 1051 mg
Fat: 66 g
Saturated Fat: 29 g
Unsaturated Fat: 34 g
Trans Fat: 0.3 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 23 g
Cholesterol: 124 mg