Vegan Marry Me Tofu
A creamy and flavorful vegan dish featuring sautéed tofu, sun-dried tomatoes, and spinach, perfect for quick weeknight meals.
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.
Notes
Refrigerate leftovers in an airtight container for 3-4 days. Can be frozen for up to 2 months, but texture may change. Reheat gently with added liquid if the sauce thickens.