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A bowl of creamy sun-dried tomato tofu sauce blankets chunks of meat, with fresh basil leaves as a garnish. The rigatoni, nestled perfectly in the rich Marry Me Tofu blend, is served elegantly in a pristine white bowl.
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Creamy Sun-Dried Tomato Tofu (Marry Me Tofu)

Tofu meets miso, sun-dried tomatoes, and coconut milk in this simple, craveable recipe.
Course Dinner, Main, Main Course
Cuisine vegan
Keyword dinner, main, main course, sauce, sundried tomatoes, tofu, tomatoes, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 76kcal
Author Ksenia Prints

Equipment

Ingredients

For the Tofu

  • 1 block (14 oz) extra-firm tofu 14 oz
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1½ tablespoon olive oil or oil from tomato jar

For the Sauce

  • ½ jar (about 3½ oz) sun-dried tomatoes in oil chopped
  • 2 garlic cloves minced
  • 1 small shallot finely diced
  • ½ cup thick coconut milk top creamy layer only
  • ¼ cup vegetable broth
  • 1 tablespoon nutritional yeast
  • 1½ teaspoon soy sauce
  • ½ teaspoon Italian herbs
  • ¼ teaspoon red pepper flakes
  • 1½ teaspoon white miso paste
  • 1½ teaspoon cornstarch
  • 1 tablespoon cold water for slurry
  • fresh basil for garnish
  • Gluten free pasta Optional, for serving

Instructions

  • Wrap the tofu in a clean towel and place something heavy on top (a skillet or books work well). Let it press for 30 minutes to draw out excess water.
  • Cut tofu into 1-inch cubes. In a bowl, toss with cornstarch, garlic powder, salt, and pepper until lightly coated.
  • Heat oil in a large skillet over medium heat. Add tofu and pan-fry for 3–5 minutes per side, until golden and crispy. Set aside.
  • In the same pan, add a spoonful of oil from the sun-dried tomatoes. Sauté shallot and garlic for 2–3 minutes, until soft and fragrant.
  • Stir in chopped sun-dried tomatoes and cook for 2 more minutes to release their flavor.
  • In a bowl, whisk together coconut milk, broth, nutritional yeast, soy sauce, and miso paste. Pour into the pan and add herbs and red pepper flakes.
  • In a small bowl, mix cornstarch with 1 tablespoon cold water. Stir into the pan and simmer for 3–4 minutes, until the sauce thickens slightly.
  • Return the tofu to the pan. Stir gently to coat all pieces in the sauce. Let it warm through for 1 minute.
  • Remove from heat, top with fresh basil, and serve hot over rice, pasta, or crusty bread to catch every drop of sauce.

Video

Nutrition

Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 417mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg