Creamy Sundried Tomato Tofu (Marry Me Tofu)

This creamy sun-dried tomato tofu (marry me tofu) is savory, vegan, and full of the kind of flavor that makes you want to stand over the stove sneaking just one more bite.

Some meals begin with a recipe. This one began with tired feet, a noisy kitchen, and no idea what to cook. It was one of those early-evening scrambles that always seem to start with good intentions and end with someone crying over the wrong cup.

I had a 3-year-old clinging to my leg and a 5-year-old digging through drawers for a snack that probably didn’t exist, and I was standing in the kitchen, staring at a block of tofu on the counter like it was supposed to tell me what to do.

My husband texted that he was on his way home, and all I knew was that I didn’t want another bowl of rice and soy sauce. I needed something that tasted like someone had thought it through.

Earlier that week, I’d come across the viral Marry Me Chicken recipe. Golden, creamy, tomato-flecked, the kind of dish people were making to win over someone’s heart.

I don’t cook much meat, but I’ll admit: I was intrigued. The name made me laugh, but the idea stuck. A sauce so good someone might want to marry you after tasting it? That’s the kind of energy I wanted in my kitchen. I bookmarked the recipe, forgot about it, and remembered it exactly when I needed it most.

So I opened the fridge and started to pull. A jar of sun dried tomatoes in oil, the thick top layer of a can of coconut milk, and the last scoop of white miso hiding behind a jar of tahini. The tofu got pressed, cut, tossed in cornstarch and garlic powder. I browned it until crisp on the edges while my oldest stood on a step stool “supervising,” and my youngest danced to the sound of bubbling shallots.

Crispy Fried Tofu Meets Marry Me Sauce

And here’s the thing: I didn’t expect to love it. But from the first bite, I knew. The miso brought depth. The sun dried tomatoes added chew and sweetness. And that coconut milk pulled everything together into something so rich, so umami, so more-ish I almost didn’t want to share it. It was better than the original, at least for me.

When my husband got home, I handed him a bowl before he even had a chance to take off his shoes. We ate it standing up at the counter, passing bites back and forth, occasionally dodging sticky fingers trying to steal tofu cubes off our forks. There were no candles, no music, just the smell of garlic and basil, and a sauce that made everything else go quiet.

It reminded me, a little, of the Oyster Maitake Mushroom Pasta we made once during a rainstorm, the way the umami of the mushrooms coated the pasta, how we kept reaching for more long after we were full. That dish came from a need for comfort. So did this. And like the Teriyaki Salmon Risotto, which started out as a weird craving mash-up and became one of our most-requested dinners, this tofu wasn’t traditional. But it was ours.

And even though it started as a trend, it didn’t stay that way. This became one of those meals I make when someone needs cheering up. Or when I want the kids to eat a full meal without bribery.  This tofu hits all the notes. Crispy, creamy, comforting, and just unexpected enough to keep things interesting. It doesn’t ask for much. Just one block of tofu, a few pantry favorites, and ten quiet minutes at the stove.

And you know what? Everyone who tasted this vegan Marry Me Tofu, said it was even better than Marry Me Chicken. Luckily, my husband already married me, so we're good there.

Ingredients

• Extra Firm Tofu – I’ve tried this with softer tofu, but nothing holds up quite like extra-firm, it crisps beautifully and soaks up sauce without falling apart. I always press it first, even if I’m short on time. If you’re short on tofu, tempeh can work, but it’ll bring a nuttier flavor and firmer bite. I use the same for my tofu beet toast and tofu spring rolls.
• Sun-Dried Tomatoes in Oil – These add sweetness, chew, and a savory depth that makes the sauce cling just right. I always use the kind packed in oil, it brings so much more flavor. The leftover oil is perfect for cooking the aromatics, too. If you only have dry-packed tomatoes, soak them in warm water first, but know the flavor will be milder.
• Coconut Milk (Thick Creamy Part Only) – I use the top layer from a can of full-fat coconut milk, the thick part that rises to the top. It’s what gives the sauce its luscious texture. You can try it with light coconut milk in a pinch, but the richness just isn’t the same. It’s one of those ingredients that transforms the whole dish.
• White Miso Paste – The secret ingredient. It brings umami and just the right amount of salt. I first started adding miso to cream sauces after making a miso-tahini dressing that surprised me with how layered it tasted. Here, it deepens the sauce without overpowering. I wouldn’t skip it, but if needed, a teaspoon of mellow tahini and a pinch of salt can add body in its place.
• Soy Sauce – Just a splash brings balance and depth. I use regular soy sauce, but tamari works if you’re gluten-free.

See the recipe card for full list and exact quantities.

How to Make Creamy Sun-Dried Tomato Tofu (Marry Me Tofu) Recipe

If you’ve ever wished for a weeknight dinner that feels comforting but doesn’t take all night, this creamy sun-dried tomato tofu is it. It’s the kind of dish that feels like a little reward at the end of the day. Here’s how to make this recipe:

Press and Cut

Wrap the block of tofu in a clean towel and place something heavy on top (a skillet, a stack of cookbooks, whatever’s nearby). Let it press for at least 30 minutes to remove excess water. This helps it crisp up properly.

Coat the Tofu

Once pressed, cut the tofu into 1-inch cubes. In a bowl, mix cornstarch and garlic powder. Toss the tofu in the mixture until lightly coated on all sides. This thin crust will give you that satisfying pan-fried texture.

Pan-Fry the Tofu

Heat a splash of oil in a large skillet over medium heat. Add the tofu and pan-fry for 3–5 minutes per side, until each piece is golden brown and crisp. Remove from the pan and set aside on a plate.

Sauté the Aromatics

In the same pan, add a spoonful of oil from the sun dried tomato jar. Sauté the finely diced shallot and minced garlic over medium-low heat until fragrant and translucent, about 2–3 minutes.

Add the Tomatoes

Stir in the chopped sun-dried tomatoes and cook for another 2 minutes, allowing them to soften and release their flavor into the oil.

Make the Sauce

In a separate bowl, whisk together the thick creamy part of the coconut milk, vegetable broth, nutritional yeast, soy sauce, and miso paste until smooth. Pour the sauce into the pan and stir in the Italian herbs and red pepper flakes. Mix cornstarch with a tablespoon of cold water in a small cup, then stir that into the sauce. Let everything simmer gently for 3–4 minutes, until slightly thickened.

Return the Tofu

Add the crispy tofu back into the pan and gently stir to coat each piece in the sauce. Let it sit for another minute to warm through and absorb the flavors.

Finish and Serve your Tofu Dish

Remove from heat and sprinkle with torn fresh basil leaves. Serve hot over rice, pasta, or whatever grains are on hand. This sauce is the kind that clings—so make sure you have something to catch it.

Storage

Got leftovers? Lucky you! You can store this in an airtight container in the fridge for up to 3 days. The tofu softens but soaks up the sauce even more, making it extra flavorful. Reheat gently on the stove with a splash of broth or water, or in the microwave (covered). This one isn’t freezer-friendly, the sauce may split and the tofu texture changes. 

What to Serve With Creamy Sun-Dried Tomato Tofu (Marry Me Tofu)

This tofu is rich and creamy, which means it pairs best with sides that can catch every last bit of that coconut-miso tomato goodness. Here's what you can serve alongside this marry me tofu recipe.

For a meal that leans a little more festive, I like to serve it alongside something with brightness or a little tang to balance the richness. My 1-Pot Pomegranate Chicken and Rice makes a beautiful companion at the table, especially when feeding a mixed crowd of eaters. That sweet, spiced rice with jewel-toned seeds brings both color and contrast.

If you’re going plant-forward, try a scoop of my Chunky Canned Italian Tomato Sauce on the side or on your extra penne, it keeps the tomato notes going without competing with the sauce. Or for something a bit more elegant, the Classic White Fish in White Wine Sauce is delicate enough to sit next to this tofu without overshadowing it.

And if you're in the mood to make it a proper gathering, Chicken Marbella Ottolenghi-style or Pomegranate Chicken both bring those sweet-savory flavors that echo the sun-dried tomatoes beautifully. 

Recipe