Go Back
–+ servings

Marry Me Tofu

Thee Burger Dude
4.69 from 64 votes
Print Recipe Pin Recipe
Servings 6 Servings

Ingredients
  

MARINADE

  • 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 Vegan Mayo (or Neutral Oil)
  • 2 Tbsp Water
  • 2 tsp Vinegar (or Lemon Juice)

If Frying

  • 1/4 cup Flour
  • Salt & Pepper (to taste)

Marry Me Sauce

  • 2 Tbsp Vegan Butter (or Olive Oil)
  • 5 cloves Minced Garlic
  • 1 Tbsp Italian Seasoning
  • 1 tsp Red Chile Flakes or Calabrian Chiles (for some heat)
  • 2 cups Vegan Chicken Broth (or Veggie Broth)
  • 1/2 - 3/4 cup Cashew Cream (recipe below)
  • 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 (unsalted)
  • 1 cup Plant Milk (unsweetened)
  • Salt to taste

Instructions
 

CASHEW CREAM**

  • 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.

MARINADE

  • Simply mix and combine the ingredients.

TOFU FILETS

  • 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.
  • 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.
  • 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.
  • Once the filets are looking good, coat them in the marinade. Marinade for at least 30 minutes to overnight.
  • 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.
  • 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.

MARRY ME SAUCE

  • 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.
  • 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.
  • Add in the sun-dried tomatoes and vegan parmesan (or nutritional yeast) and stir to combine.
  • 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.
  • Add the tofu filets back in, simmer for 2 - 3 minutes, then serve immediately with pasta, rice or mashed potatoes and enjoy!

Notes

*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.
Tried this recipe?Let us know how it was!