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Marry Me Tofu
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Marry Me Tofu

40 minServes 4Nutri-Score B€€
from @consciouschris2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • extra firm tofu (pressed and cubed)Fresh400 g
  • all-purpose flourPantry60 g
  • garlic powderSpices3 g
  • smoked paprikaSpices2 g
  • saltSpices3 g
  • black pepper (freshly ground)Spices1 g
  • olive oil (or dairy-free butter, for frying)Pantry30 ml
  • shallot (finely chopped)Produce1 piece
  • sun-dried tomato oilPantry15 ml
  • garlic (minced)Produce3 pieces
  • red pepper flakesSpices2 g
  • vegetable brothPantry240 ml
  • cashew creamDairy180 ml
  • sun-dried tomatoes (chopped)Pantry80 g
  • dairy-free parmesan (grated, plus more for serving)Fresh40 g
  • fresh basil (chopped)Produce10 g
  • fresh parsley (chopped)Produce10 g
  • rice (cooked, for serving)Grains300 g

per serving

Nutrition

487kcal

Carbs
71 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Saucepan

step by step

Method

  1. Coat the tofu

    • Cube the pressed extra firm tofu into a large bowl.
    • Mix the flour with the spices in a separate bowl.
    • Add the tofu and toss until fully coated.
    Step 1

  2. Crisp the tofu

    • Heat the oil in a frying pan.
    • Add the coated tofu pieces and let them crisp up on all sides.
    Step 2

  3. Start the sauce

    • Remove the tofu from the pan and set aside.
    • Sauté the shallots in the sun-dried tomato oil.
    • Add the garlic and spices and continue cooking.
    Step 3

  4. Build the creamy sauce

    • Pour in the broth and cashew cream.
    • Add the sun-dried tomatoes and dairy-free parmesan.
    • Mix until a sauce forms and bring it to a simmer.
    Step 4

  5. Combine and finish

    • Add the crispy tofu and toss until fully coated in the sauce.
    • Finish with fresh basil, parsley and black pepper.
    Step 5

  6. Serve

    • Serve over a bed of rice, topped with extra dairy-free parmesan.
    Step 6
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