Marry Me Tofu
Servings: 4 servings
Calories: 447kcal
Crispy torn tofu in a silky sun-dried tomato coconut cream sauce, vegan and gluten free.
Print Recipe
Add to Collection
Equipment
- large skillet
Ingredients
- 1 14-oz block extra-firm tofu pressed
- 3 tablespoons cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 3 tablespoons olive oil divided
- 1 medium onion finely chopped (1 cup)
- 3 cloves garlic minced (1 tablespoon)
- ½ teaspoon red chili flakes
- 2 teaspoons dried Italian herbs (oregano, thyme, basil)
- 2 tablespoons tomato paste
- ½ cup oil-packed sun-dried tomatoes drained and chopped
- 1¼ cups vegetable broth
- 1 13.5-oz can full-fat coconut milk unsweetened
- 5 oz baby spinach (2 cups)
- 2 tablespoons nutritional yeast optional
- 1 medium lemon juiced (1 teaspoon)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon fresh basil chopped, for garnish
Instructions
- Tear the pressed tofu into rough bite-sized pieces. In a medium bowl, toss with cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper until evenly coated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers. Add tofu in a single layer without crowding. Cook undisturbed for 3 minutes, until the bottom is deep golden and the pieces lift from the pan without sticking. Flip and cook another 2 minutes. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon olive oil. Add onion and sauté until soft and translucent, about 5 minutes.
- Stir in garlic, chili flakes, Italian herbs, and tomato paste. Cook 1 to 2 minutes until the paste darkens slightly and smells fragrant. Don't let the garlic brown.
- Add sun-dried tomatoes and stir to coat. Pour in vegetable broth and coconut milk. Bring to a gentle simmer and cook uncovered for 5 to 6 minutes, until the sauce lightly coats a spoon but is still a touch loose.
- Stir in baby spinach and cook until it collapses into the sauce and no raw leaves are visible, about 1 minute. Add nutritional yeast (if using), lemon juice, 1 teaspoon salt, and ½ teaspoon pepper. Taste and adjust.
- Reduce heat to low. Return tofu to the pan and fold gently to coat. Warm through 1 to 2 minutes, just until the sauce clings to the craggy edges without pooling in the pan. If the sauce looks tight, loosen with a splash of broth. Garnish with fresh basil and serve over pasta, rice, or crusty bread.
Notes
- Tear, don't cut. Torn tofu crisps better and grips the sauce.
- Press 15 to 20 minutes before cooking, and chop everything else while it drains. From a cold block with nothing prepped, give yourself closer to 45 minutes.
- Stop reducing the sauce earlier than you think. It tightens when the tofu goes in and again as it sits.
- Fold gently over low heat, don't stir. Loosen with broth before serving if needed.
- Nutritional yeast is optional. Skip it freely.
- Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.
- Reheat gently in a skillet over low heat with a splash of vegetable broth to loosen the sauce.
Nutrition
Calories: 447kcal | Carbohydrates: 26g | Protein: 14g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 1360mg | Potassium: 947mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1988IU | Vitamin C: 39mg | Calcium: 113mg | Iron: 6mg
