Name: Marry Me Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 16 ounces super-firm tofu; 4 tablespoons cornstarch; 2 tablespoons nutritional yeast; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; 3 tablespoons avocado oil (or any neutral oil); 5 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 1/2 teaspoon dried oregano; 1/2 teaspoon red chili flakes (optional); 1 teaspoon salt (to taste); 1/4 teaspoon ground black pepper (to taste); 1 cup vegetable broth; 1 tablespoon tomato paste; 1 cup cashew cream; 2 cups baby spinach, sliced or chopped; 4–5 fresh basil leaves, chopped; 1/2 cup vegan parmesan (optional)

Jump to Recipe·Print Recipe

Last updated on February 3, 2026

After a long day of after-school drop-offs, homework battles, and a late work call, I know the last thing you want is a complicated dinner. That’s why I love this Marry Me Tofu — it’s fast, forgiving, and something both kids and adults usually gobble up. If you’re juggling picky eaters or want meals that actually fit a busy weekday, this is one to keep in your regular rotation; and if you want more easy family meal ideas, I’ve pulled together a helpful list of gluten- and dairy-free lunch ideas you can use for other meals that week.

A Quick Look at This Marry Me Tofu Recipe

This Marry Me Tofu pairs crispy, cornstarch-coated tofu with a creamy, garlicky sun-dried tomato sauce that kids and adults both enjoy — think familiar flavors with a mild tang. It uses simple pantry ingredients like tofu, sun-dried tomatoes, and cashew cream, so you can usually make it without a special grocery run. The whole recipe comes together in about 30 minutes and mostly cooks in one pan, which keeps cleanup low. It’s great for busy weeknights because it’s forgiving (you don’t need perfect knife skills), family-friendly, and easy to scale up for leftovers. Stick with me and I’ll show quick swaps and smart shortcuts so this dish becomes a reliable weeknight winner.

Ingredients You’ll Need for Marry Me Tofu

Essentials

16 ounces super-firm tofu — the base of the dish; pressing briefly helps it crisp.
4 tablespoons cornstarch — for a golden, crunchy coating.
2 tablespoons nutritional yeast — gives a savory, cheesy note kids respond to.
1/2 teaspoon ground black pepper — part of the coating mix.
1/2 teaspoon salt — part of the coating mix.
3 tablespoons avocado oil (or any neutral oil) — for frying the tofu.
5 cloves garlic, minced — garlic-forward sauce, but mild when cooked.
1/2 cup sun-dried tomatoes, chopped — bright, slightly sweet tomato flavor.
1/2 teaspoon dried oregano — subtle Italian flavor.
1/2 teaspoon red chili flakes (optional) — for a gentle kick (skip for sensitive kids).
1 teaspoon salt (to taste) — for the sauce final seasoning.
1/4 teaspoon ground black pepper (to taste) — for seasoning the sauce.
1 cup vegetable broth — builds the sauce body and stretches the flavor.
1 tablespoon tomato paste — deepens the tomato taste.
1 cup cashew cream — makes the sauce rich and kid-friendly dairy-free.
2 cups baby spinach, sliced or chopped — a hidden-veggie boost that wilts into the sauce.
4–5 fresh basil leaves, chopped — bright finishing herb.
1/2 cup vegan parmesan (optional) — for topping if you want a cheesy finish.

Optional Add-ons

Cooked pasta, rice, or cauliflower rice — for serving and stretching the meal.
Roasted or steamed veggies like broccoli or green beans — nice on the side for picky kids who like dips.
Lemon zest or a squeeze of lemon — brightens the sauce if you want a fresher finish.
Toasted pine nuts — crunchy garnish for adults or older kids.
A handful of frozen peas — add straight to the sauce for extra color and sweetness.
Hot sauce on the table — for adults who want more heat.

Substitutions and Shortcuts

Tofu: If you’re in a rush, buy pre-pressed extra-firm tofu (many stores sell this). Otherwise press for 10–15 minutes between towels with a heavy skillet or canned goods.
Cornstarch: Arrowroot or potato starch works if you prefer. If you’re out, a light dusting of flour will still crisp.
Nutritional yeast: If you don’t have it, you can skip it — the sauce is still tasty — or use a tablespoon of vegan grated cheese.
Avocado oil: Any neutral oil (canola, vegetable, light olive oil) will work.
Cashew cream: Use a store-bought vegan cream or blend 1/2 cup cashews with 1/2 cup water until smooth. Plain unsweetened plant milk plus 1 tablespoon of tahini is an okay quick swap in a pinch.
Sun-dried tomatoes: Use 1/2 cup cherry tomatoes halved and sautéed for a fresher, less intense flavor.
Vegan parmesan: Omit for dairy-free simplicity or sprinkle regular parmesan if your household eats dairy (but note the recipe is designed as vegan).
Vegetable broth: If you have low-sodium broth or even water with a pinch of bouillon, that’s okay — sauce will still be flavorful.
Make-ahead: Cook the tofu ahead, cool, and keep in the fridge; crisp it again in the pan when you make the sauce.

How to Make Marry Me Tofu Step-by-Step

I’ve rewritten the steps so each action is fast and no-fuss. Keep your pan handy and a plate nearby — this recipe moves quickly.

Press and cube the tofu (10–15 minutes)
- Wrap the block of super-firm tofu in a clean kitchen towel and put a heavy pan or cans on top for 10–15 minutes to squeeze out moisture. Cut into bite-size cubes. This helps the tofu crisp faster and stay crunchy.
Coat the tofu (2 minutes)
- Toss tofu cubes in a bowl with cornstarch, nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until lightly and evenly coated. A zip-top bag works well to shake everything together — fewer dishes.
Pan-fry the tofu (8–10 minutes)
- Heat avocado oil in a large skillet over medium-high heat. Add tofu in one layer without crowding; work in batches if needed. Fry 3–4 minutes until golden, flip, and brown other sides. Transfer browned cubes to a plate lined with a paper towel or parchment.
Make the quick sauce base (2–3 minutes)
- In the same pan, add one more drizzle of oil if it looks dry and sauté minced garlic for 30–60 seconds until fragrant — don’t let it burn. Add chopped sun-dried tomatoes, oregano, and optional red chili flakes and cook 30–45 seconds to wake up the flavors.
Build the sauce (3–4 minutes)
- Stir in tomato paste and cook 30 seconds, then pour in vegetable broth. Let it simmer 2–3 minutes to concentrate slightly. Taste and add salt and pepper as needed.
Finish the creamy sauce (2–3 minutes)
- Lower the heat and whisk in cashew cream until the sauce looks smooth and slightly thickened. Add spinach and cook just until it wilts — this happens fast. Stir in chopped basil and optional vegan parmesan.
Combine and serve (1–2 minutes)
- Return the crispy tofu to the pan and gently toss to coat for about 1 minute until warmed through. Serve immediately over pasta, rice, or your favorite base.

Time-saving tips:

Use the same pan for tofu and sauce to cut dishes.
Shake tofu in a bag to coat (less cleanup).
Prep garlic and sun-dried tomatoes while tofu presses.
Double the sauce if you like more creaminess and want leftovers for lunches.

If you’re not aiming for perfection, here’s what I want you to remember: the tofu doesn’t have to be uniformly golden, the sauce can be slightly thinner or thicker depending on your taste, and swapping an ingredient won’t ruin the meal. This is a forgiving, family-friendly weeknight recipe.

Common Mistakes to Avoid

Cooking for a busy family shouldn’t add stress — these quick checks keep dinner smooth and avoid wasted time or unhappy diners.

Mistake 1: Skipping the press

Not pressing tofu leaves it soggy and slow to crisp, which means longer cook time and less satisfying texture. Take the 10 minutes to press — it’s hands-off and pays off.

Mistake 2: Crowding the pan

Putting too much tofu in the skillet at once lowers the pan temperature and prevents browning. Cook in batches if needed; browned tofu warms up in the sauce and stays crisp.

Mistake 3: Overcooking the garlic or spinach

Garlic burns quickly and turns bitter; spinach wilts in seconds. Keep the heat moderate and watch these ingredients — quick stir and you’re done.

Serving Suggestions for Marry Me Tofu

This recipe is flexible — I often swap the base or sides depending on what I have and what the kids prefer. Here are easy, minimal-prep ideas to round out the meal.

Kid-friendly sides

Serve over plain pasta or buttered rice so picky kids have a familiar base. Add a small side of steamed carrots or cucumber slices for crunch.

Easy add-ons

Toss in frozen peas or corn straight into the sauce for extra color and sweetness. If your family likes cheese, sprinkle a touch of vegan parmesan or regular parmesan at the table.

Minimal prep desserts and extras

Finish the meal with something quick from the pantry — fresh fruit or a simple yogurt. If you want a fuss-free sweet at the end of the week, I often turn to recipes like these simple gluten-free desserts you can make at home for a quick treat that doesn’t add extra cleanup.

Conclusion

I love how this Marry Me Tofu checks the boxes for busy families: it comes together quickly, uses pantry staples, and is forgiving for swaps or picky eaters. If you want the original inspiration and another version to compare notes, here’s the source I used for ideas: Marry Me Tofu – It Doesn’t Taste Like Chicken. Give it a try on a hectic weeknight — I think you’ll be surprised how often it becomes a go-to.

FAQs About Marry Me Tofu

Q1: How long does Marry Me Tofu take to make on a weeknight?

I can usually get this on the table in 25–35 minutes from start to finish, including pressing the tofu. If you use pre-pressed tofu and have cashew cream ready, it can be closer to 20 minutes.

Q2: Can I make Marry Me Tofu ahead and reheat it?

Yes. Store tofu and sauce separately in airtight containers in the fridge for up to 3 days. Reheat sauce gently on the stove and crisp the tofu quickly in a skillet or oven at 400°F (200°C) for 5–7 minutes to bring back the crunch.

Q3: Is Marry Me Tofu kid-friendly for picky eaters?

Absolutely. The sauce is creamy and mild; skip the red chili flakes and finely chop sun-dried tomatoes if kids prefer less texture. Serving it over plain pasta or rice helps picky eaters accept new flavors without stress.

Q4: Can I freeze leftovers of Marry Me Tofu?

I recommend freezing the sauce (up to 2 months) but not the fried tofu if you want the best texture. Thaw the sauce in the fridge and reheat on low, then crisp the tofu separately before combining.

Q5: How can I make Marry Me Tofu even faster?

Use pre-pressed tofu, store-bought cashew cream or plain unsweetened plant milk with a spoon of tahini, and keep chopped garlic and sun-dried tomatoes in your fridge for quick assembly. I often keep a jar of sun-dried tomatoes and a bag of cornstarch on hand so this dish is a 30-minute rescue meal.

Marry Me Tofu

A Quick Look at This Marry Me Tofu Recipe