North American · 30 min · Easy · 4 portions

Marry Me Tofu

Name: Marry Me Tofu
Total time: 30 min
Yield: 4 servings
Ingredients: 14⅛ oz firm tofu, pressed and cubed; 2 tbsp cornstarch; 2 tbsp olive oil; 4 garlic, sliced thin; 2.82 oz sun-dried tomatoes in oil, drained and chopped; 1 cup oat cream; ⅔ cup vegetable stock; 3 tbsp nutritional yeast; 1 tsp chili flakes; 1 handful basil leaves, torn; salt, to taste; black pepper, to taste

Crisp cubes of tofu in a sun-dried tomato cream sauce that tastes like it took an hour. It takes half of one, and that is the reason people keep making it.

~340 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-free

Plan it:

Method

1
Coat the tofu
Toss the cubed tofu with the cornstarch and a good pinch of salt until every face is dusted. The coating is what turns golden; bare tofu just goes pale.
2
Fry until golden
⏱ 10 min
Heat the oil in a wide skillet over medium-high and fry the tofu, turning every couple of minutes, until it is browned and crisp on most sides. Lift it out onto a plate.
3
Soften the garlic and tomatoes
⏱ 1 min
Turn the heat down. Add the garlic and sun-dried tomatoes to the same pan and stir for a minute, until the garlic smells sweet rather than raw. Do not let it color.
4
Build the sauce
⏱ 7 min
Pour in the stock and the cream, add the nutritional yeast and chili flakes, and simmer until the sauce coats the back of a spoon.
5
Return the tofu
⏱ 1 min
Slide the tofu back in, turn it through the sauce and cook one more minute so it takes some on. Season, tear the basil over and serve.

Notes

The sauce thickens as it stands, so pull it off the heat looking slightly loose. Good over pasta, over rice, or on a split baked potato.

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Method

Coat the tofu

Fry until golden

Soften the garlic and tomatoes

Build the sauce

Return the tofu

Notes