I first made this Vegan Marry Me Tofu on a rainy weeknight when I wanted something comforting, fast, and fancy-feeling without a lot of fuss. Creamy vegan sauce, garlicky tofu cubes, tangy sun‑dried tomatoes, and wilted spinach come together in under 30 minutes for a dish that tastes restaurant-worthy but is utterly home-friendly.
Why you’ll love this dish
This recipe ticks a lot of boxes: it’s quick to pull together, budget-friendly, and richly flavored without dairy. The combination of golden, seared tofu and a silky plant-based cream creates the kind of umami-and-acid balance that makes people pull out forks for seconds. It’s perfect for busy weeknights, casual date nights, or when you need a simple crowd-pleaser that travels well to potlucks.
“Creamy, garlicky, and surprisingly indulgent — even my non‑vegan friends asked for the recipe.” — a dinner guest
Beyond taste, it’s adaptable: choose coconut milk for a subtle tropical note, or a neutral vegan cream for a more traditional “alfredo” vibe. Using sun‑dried tomatoes adds sweet tang that cuts through the richness and makes the sauce sing.
Preparing Vegan Marry Me Tofu
Before you start, know what the cooking flow looks like so you can move through steps without stopping. Press and cube the tofu, sauté garlic, brown the tofu cubes, wilt the spinach with sun‑dried tomatoes, then finish by simmering in vegan cream until silky and coated. Expect about 25–30 minutes from start to finish, mostly hands-off while the tofu browns and the sauce reduces slightly.
What you’ll need
- Extra‑firm tofu — 14 oz block (firm or extra‑firm works best; press well)
- 2–3 cloves garlic, minced (or more if you love garlic)
- 1/3–1/2 cup sun‑dried tomatoes, chopped (oil‑packed for more flavor; rehydrate dry ones in hot water)
- 3–4 cups fresh spinach (can swap for baby kale or chard)
- 2–3 tbsp olive oil (or another neutral oil for searing)
- Salt and freshly ground black pepper, to taste
- 3/4–1 cup vegan cream or full‑fat coconut milk (use canned for richness)
Substitution notes: If you want a nuttier creaminess, use cashew cream (soak and blend cashews). For a lower‑fat option, thin the sauce with plant milk and a splash of cornstarch slurry for body.
Step-by-step instructions
- Press the tofu for at least 15–30 minutes to remove excess water, then cut into roughly 1‑inch cubes. Removing moisture is the most important step for good browning.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.
- Add the cubed tofu in a single layer and cook, turning occasionally, until each side is golden brown and slightly crisp — about 8–12 minutes total. Don’t crowd the pan; brown in batches if needed.
- Stir in chopped sun‑dried tomatoes and the spinach. Cook another 2–3 minutes until the spinach has fully wilted and the tomatoes are warmed through.
- Pour in the vegan cream or canned coconut milk and stir gently to combine. Bring the mixture to a low simmer and season with salt and pepper to taste. If the sauce feels too thick, add a splash of plant milk or water.
- Let the skillet simmer for about 3–5 minutes so the flavors meld and the sauce becomes silky. Taste and adjust seasoning. Serve hot.
Best ways to enjoy it
Serve this creamy tofu over:
- Warm cooked pasta (linguine or penne) for a quick vegan “pasta alla cream”
- Steamed rice or cauliflower rice to soak up the sauce
- Crusty bread or garlic toast as an easy weeknight plate
- Over a bed of polenta for a cozy, rustic meal
Finish with a sprinkle of crushed red pepper for heat, chopped basil or parsley for freshness, or toasted pine nuts for crunch. A squeeze of lemon brightens the dish right before serving.
Storage and reheating tips
Refrigeration: Cool leftovers quickly and store in an airtight container for up to 3–4 days. The sauce may thicken as it cools due to the coconut or vegan cream.
Freezing: You can freeze, but texture may change — coconut‑milk versions freeze better than cashew or stabilized vegan cream. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on low in a skillet with a splash of plant milk or water to loosen the sauce. Avoid high heat to prevent the coconut milk from separating. Always heat to steaming hot (165°F / 74°C) before serving.
Pro chef tips
- Press thoroughly: wrap the tofu in kitchen towels and place a heavy skillet on top for 15–30 minutes. Drier tofu browns and crisps much better.
- Salt while frying: a light sprinkle of salt right after the tofu hits the pan helps draw out moisture and aids browning.
- Use oil‑packed sun‑dried tomatoes when possible — the oil carries flavor and heats nicely into the sauce. If using dry tomatoes, rehydrate them in hot water for 10 minutes first.
- Don’t rush the browning step. Golden edges provide texture and boost flavor through Maillard reaction.
- If the sauce separates slightly, whisk in a small slurry of cornstarch and water, simmer 1 minute to bring it back together.
Creative twists
- Make it spicy: add red pepper flakes or a diced jalapeño with the garlic.
- Mushroom + herb: sauté sliced cremini mushrooms with the garlic for extra umami and stir in thyme or rosemary.
- Mediterranean: fold in olives and capers for salty brightness, and finish with lemon zest.
- Nut‑free cream: use full‑fat coconut milk; for a less coconutty taste, use a neutral vegan cream.
- Pasta bake: toss with cooked pasta, transfer to a baking dish, sprinkle with vegan parmesan, and broil briefly for a bubbly top.
Common questions
Q: Can I use silken tofu?
A: Silken tofu won’t brown or hold cubes well. Use firm or extra‑firm tofu for best texture and searability.
Q: How long should I press the tofu?
A: At least 15 minutes with a weighted press. For even better results, press 30 minutes. You can use a tofu press or stack heavy pans and change the towels if they become very wet.
Q: Is coconut milk interchangeable with vegan cream?
A: Yes. Full‑fat canned coconut milk gives great richness and is especially handy if you need a nut‑free option. Neutral vegan cream (oat, soy, or commercial “creamer”) gives a more classic savory creaminess without coconut flavor.
Q: Can I meal‑prep this?
A: Yes. Store sauce and tofu together in the fridge for up to 4 days. Reheat gently and add a splash of plant milk to revive the sauce.
Q: Is this recipe kid‑friendly?
A: Generally yes. For kids, reduce garlic and skip red pepper flakes; the creamy sauce and soft tofu are usually well accepted.
Conclusion
If you’re curious about the original inspiration for this dish or want to compare different takes, check out Marry Me Tofu – Nora Cooks for a popular version, and this alternative spin at Marry Me Tofu • It Doesn’t Taste Like Chicken for more ideas and context.
Vegan Marry Me Tofu
Ingredients
Main ingredients
- 14 oz Extra-firm tofu Firm or extra-firm works best; press well.
- 2-3 cloves garlic, minced Adjust amount if you love garlic.
- 1/3-1/2 cup sun-dried tomatoes, chopped Oil-packed for more flavor; rehydrate dry ones in hot water.
- 3-4 cups fresh spinach Can substitute for baby kale or chard.
- 2-3 tbsp olive oil Or another neutral oil for searing.
- to taste none Salt and freshly ground black pepper
- 3/4-1 cup vegan cream or full-fat coconut milk Use canned for richness.
Instructions
Preparation
- Press the tofu for at least 15-30 minutes to remove excess water, then cut into roughly 1-inch cubes.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant but not browned.
Cooking
- Add the cubed tofu in a single layer and cook, turning occasionally, until each side is golden brown and slightly crisp, about 8-12 minutes total.
- Stir in chopped sun-dried tomatoes and spinach, cooking another 2-3 minutes until the spinach has fully wilted.
- Pour in the vegan cream or canned coconut milk and stir gently. Bring the mixture to a low simmer and season with salt and pepper to taste.
- Let the skillet simmer for about 3-5 minutes until the flavors meld. Taste and adjust seasoning before serving hot.
