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Marry Me Tofu

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This Marry Me Tofu is a Vegan Version of the Viral Marry Me Chicken, and it’s just as flavorful and proposal worthy as the original!

I kept seeing the Marry Me Chicken pop up in my feed all of 2023, and I finally got around to making a Vegan Marry Me Tofu version. Honestly, I’m bummed I waited so long because this is one of the best things I’ve made this year, but better late than never!

Instead of chicken we’ll be using tofu, specifically my Grilled Tofu Chicken recipe. That recipe on its own is super flavorful, but when we add the amazing creamy sauce, it truly is proposal worthy!

You can also simply use some store-bought vegan chick’n like the Gardein Scallopini, or you can also make some Seitan Chick’n too!

Oh and I’ve also got a Marry Me Mac & Cheese recipe that uses the same sauce but in Mac and Cheese!

What’s the best tofu for Marry Me Tofu?

I highly recommend Super Firm Tofu as I found it had the best texture and was the easiest to work with. Once it’s been scored and marinated and grilled, it’s really hard to beat the taste and texture for the time and effort spent.

Super Firm is vacuum sealed and doesn’t require any pressing so it’s really the easiest and quickest choice. I can find it at Whole Foods, Sprouts and Trader Joe’s and a 1 pound block is usually around $3 – $4. If you can only find Extra Firm, just make sure you press it for at least 30 minutes.

I also highly recommend scoring the tofu, which will accomplish two things. First it allows the marinade to get into the tofu and not just on the outside. And second, it creates a better texture when you bite into it as the tofu will “shred” better.

ingredients for marry me tofu

  • Tofu Marinade – I wanted to keep the ingredients as common as possible. So the marinade is just things like soy sauce, nutritional yeast and pantry staple seasonings.

The Marry Me Sauce – For the sauce we’ll be using vegan butter, garlic, Italian seasoning, something spicy like some calabrian chiles or red pepper flakes, vegan chick’n or veggie stock, cashew cream, vegan parmesan and sun dried tomatoes.

It really is a marriage of some wonderful flavors!


For the cashew cream, you can also sub raw sunflower seeds for the cashews, or use some store bought vegan heavy cream. You will likely have some leftover cashew cream too that you can use in some other recipes!

For the vegan parmesan, I like Follow Your Heart and Violife, but you can also sub that out for 2 Tbsp of nutritional yeast.

how to make marry me tofu

The process is quite simple! First we’ll slice our block of tofu into fillets. The next step is optional. However I find that replicating the shape of a chicken breast really sells the dish! The eyes eat first as they say!

So if you wanna get creative, round off the edges of two corners.

Your filet should look something like what I’ve got on the left (below). If you want to get even more artistic, you can shave off the edges and make them a bit rounder and softer. Again, totally optional, but I like to do it!

You can make a Tofu Scramble or Tofu Ground Beef with the scraps!

Once your filets are looking good, score them lightly so the marinade can penetrate a bit more. I like to score them one way on both sides. Make sure you don’t score too deeply as this will make the fillet a bit more delicate and might fall apart. But scoring will create a more “shreddy” texture as well.

After that we’ll just whip up a quick marinade!

Then we can marinade for 30 minutes to overnight.

After that we simply need to grill our tofu fillets.

Optionally, you can dredge and shallow fry these as well. I found that this gave them a nice “skin” like texture that stayed crispy even after being all sauced up.

an easier option

Although I highly suggest marinating the tofu like I do, if you simply want to slice up some tofu into filets, or tear off some bite size chunks and just grill them in the sauce, that’s totally an option too. It’ll still be good, but might just be Date Me Tofu 😂

But I really do think the effort is worth it, so I’d say if you have the time to marinate them, go for it!

Either way, to make the Marry Me Sauce, we simply need to cook some vegan butter, garlic, Italian seasoning, something spicy like some calabrian chiles or red pepper flakes, veggie stock, cashew cream, vegan parmesan and sun dried tomatoes.

Then season to taste, add the tofu filets back, add some chopped basil or parsley and you are done!

how to serve marry me tofu

You really can’t go wrong with what you serve this with. Pasta, Mashed Potatoes, Rice, or some roasted veggies would be wonderful!


Store leftovers in the fridge and eat within 3 days. This stuff passed the Goblin Test* with flying colors. In fact, my wife who never eats cold leftovers ate them cold too! Which is unprecedented in my experience!

*The Goblin Test is where a dish is so good that I can eat the leftovers cold, standing in front of the fridge like a goblin.

other vegan chicken recipes you’ll dig!

Oh and check out the Marry Me Mac & Cheese too!

Recommendations for Kitchen Gear, Spices & Pantry Items, Photos and Videos, can be found on my AMAZON Storefront!

If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!

Yield: 6 Servings

Marry Me Tofu

Marry Me Tofu


  • 2 (16 oz) blocks of Super Firm Tofu*
  • Chopped basil or parsley (for garnish)


  • 1/4 cup soy sauce
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 2 Tbsp hot sauce
  • 1/4 cup neutral oil or vegan mayo
  • 2 Tbsp water
  • 2 tsp vinegar or lemon juice

If frying

  • 1/4 cup flour
  • Salt & pepper

Marry me Sauce

  • 2 Tbsp vegan butter or olive oil
  • 5 cloves garlic (minced)
  • 1 Tbsp Italian seasoning
  • 1 tsp red chile flakes or calabrian chiles (for some heat)
  • 2 cups vegan chicken or veggie broth
  • 1/2 - 3/4 cup cashew cream
  • 2 - 3 tsp dijon mustard
  • 1/2 cup vegan parmesan (or 2 Tbsp nutritional yeast)
  • 1/3 cup sun-dried tomatoes
  • Salt & pepper to taste

Cashew Cream**

  • 1/2 cup raw cashews
  • 1 cup unsweetened plant milk
  • Salt to taste



  1. Soak cashews in boiling water for 10 minutes. The drain them and blend them with the plant-milk and salt in a high speed blender until smooth.


  1. Simply mix and combine the ingredients.


  1. Make sure to use super firm tofu, the kind that's vacuum sealed and doesn't need pressing. Otherwise, if you are using extra firm, you should press it for at least 30 minutes.
  2. Cut each block of tofu into 3 filets. Optional but recommended, carve each rectangular filet into a more chicken breast like shape. You can also shave off the edges to make them smoother if you choose as well.
  3. Lightly score the filets on each side, but only score them one way (as opposed to cross hatch). This will help the marinade penetrate as well as create a more "shreddy" type of texture.
  4. Once the filets are looking good, coat them in the marinade. Marinade for at least 30 minutes to overnight.
  5. Get a pan up to medium high heat, add a little oil and then grill the filets for about 5 minutes per side. Feel free to brush the leftover marinade before and after you flip them. Once they are cooked to your liking remove from the heat.
  6. If you want to shallow fry the filets, let them cool after grilling. Then dredge them in the flour and salt and pepper. Fry them in a some oil (I used 1/4 cup for a 12" skillet) over medium heat until golden brown. Remove the the pan and set aside.


  1. In the same skillet that you grilled or fried the tofu, over medium low heat, add the vegan butter and melt. Then add in the minced garlic, calabrian chiles or red pepper flakes, and Italian seasoning. Stir to combine and cook for 1 minute.
  2. Stir in the vegan chicken or veggie stock and then the cashew cream. Start with 1/2 cup of the cashew cream and add more later as needed. It will thicken as it heats up. Add in the dijon mustard and whisk to combine. Raise the heat to medium and bring to a simmer.
  3. Add in the sun-dried tomatoes and vegan parmesan (or nutritional yeast) and stir to combine.
  4. The sauce should thicken, but if it's too thick, add a splash of veggie stock until it's at your desired consistency. Taste for seasoning.
  5. Add the tofu filets back in, simmer for 2 - 3 minutes, then serve immediately with pasta, rice or mashed potatoes and enjoy!


*Although I highly suggest marinating the tofu like I do, if you simply want to slice up some tofu into filets, or tear off some bite size chunks and just grill them in the sauce, that's totally an option too. And you can totally just use some store-bought vegan chicken like Gardein Scallopinis as well.

**For the cashew cream, you can also use sunflower seeds instead of cashews, or use some store bought vegan heavy cream. You will likely have some leftover cashew cream too that you can use in some other recipes!

***For the vegan parmesan, I like Follow Your Heart and Violife, but you can also sub that out for 2 Tbsp of nutritional yeast.

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  1. This was truly amazing. The flavor and complexity was really worth the work. I had to do 9 fillets for my Christmas Eve dinner so it was a bit of effort but we thoroughly enjoyed it.

    I love how you designed this recipe to use pantry staples. The only thing I had to buy was parsley, tofu and sun dried tomatoes, which made the meal that much more cost effective.

    You were a little vague on ‘hot sauce’ so I debated between the options I had on hand… Texas Pete’s, Sambal, or Sriracha…. in the end I chose Texas Pete’s. Worked well.
    I chose not to dredge and fry but I did do a shallow pan fry to crisp up the edges.
    Thanks again for the recipe it was delicious and I’ll certainly make it again.

  2. Hi! I’m cooking this tonight, sounds delicious! A little question regarding the cashew cream: are we supposed to use all of it? Because I’ve checked and the recipe just says to “add the cashew cream”, but then on the notes you say it’s likely to be some leftover cashew cream, so I’m not quite sure how much to use…
    Thanks in advance and can’t wait to try it tonight!

  3. This turned out great!! I made it for my 14th anniversary with my husband and it was a huge success.

    I didn’t make any changes to the recipe except for one: instead of tofu, I used soy curls instead of tofu and I marinated it in the suggested marinade and made sure to wring out all the liquid and toast it a bit in the pan before adding it to the sauce.

    Next time: I like living on the edge so even though it turned out amazing as is, I might experiment with using cooking wine instead of part of the veggie broth and see what happens.

    One of my favorite Burger Dude recipes so far! Keep em coming 🙂

    1. Hi Kristina! Thank you and happy anniversary! I didn’t know you guys were together that long, wowwwww!!

  4. Truly out done yourself!!!! I loved the original recipe for “grilled chickn” and make it at least once per week. This married (ha!) with the sauce is amazing. Hubby said he’d marry me a million times over, although not sure if it’s bc of the dinner 😝 great job as always!!

  5. Okay I saw this recipe on instagram and was skeptical because I’ve had marry me chicken before I went veg and wasn’t crazy about it. But holy smokes! I don’t think I’ve ever had tofu so flavorful! This is beyond delicious and seriously blows the meat version of this dish out of the water.

  6. Had to come and leave a review/comment right after dinner- My husband had two HUGE portions and licked the plate clean, so I think this one definitively earned it’s title of “Marry Me” tofu 😂 Will absolutely be making this again!

    1. Haha, I have that in common with your husband, I lick the plate on this one too, glad you both liked it!

  7. Just made the dish with my partner. I gave it a 7/10 and he gave it a 9/10. We used smoked sun dried tomatoes and I think that’s what brought my score down. Overall it was a solid dish. The marinate was absolutely phenomenal. We debated on whether or not to even fry it with the flour. We settled on frying it which was great too. I recommend this dish to anyone. And using common ingredients was such a win. Awesome stuff!

  8. Incredible! I’ve made this twice–once with butter, Franks hot sauce, soy sauce, and parmesean, and another time with olive oil, sambal, Braggs, and nutritional yeast (which means it was vegan Whole30 compliant!!!). Both times, this dish received rave reviews. I was happily surprised that the Whole30 version was just as mouth-wateringly-delicious, since the ingredients are slightly more pantry-friendly. I think marinating the tofu is crucial (no “date me” tofu here, lol). This is my first recipe from your site, and I’m excited to try more–thank you for sharing!!!

  9. Wow! How do you control yourself to not finish it all! Amazing! Had this with pasta. Next will be mash potatoes! Thanks

  10. I have made this with tofu and Gardein chicken and both are DELICIOUS!!! The sauce is to die for and my omnivore partner loves it too. Your recipes never miss! Thank you!

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