This one pot marry me tofu is going to have someone popping you the question or recommitting their love to you! Easy, saucy, and packed full of Tuscan flavor vibes!
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⭐️⭐️⭐️⭐️⭐️ “A major hit – with even the non-vegans in the house!” – Linda
⭐️⭐️⭐️⭐️⭐️ “I’m definitely making this again. This dish is perfection.” – Daphnee
⭐️⭐️⭐️⭐️⭐️ “The sauce is amazing. This will be my 4th time making this recipe.” – BG
The viral marry me recipe goes vegan. As soon as I saw the viral Tiktok videos of Marry Me Chicken, I knew I had to recreate it. I used my experience with creating Tuscan-inspired dishes and creamy vegan sauces to create a Marry Me Tofu recipe that can rival all the non-vegan versions.
The key to this creamy sauce is simple: full fat canned coconut milk. It’s a saucy lover’s dream and perfect to bring this dish together that will truly impress people so much that they will just say “Marry Me!”
What is Marry Me Sauce?
Marry me sauce is a viral social media sensation. Essentially, it is a creamy, Tuscan-inspired dish with sun-dried tomatoes, cream, parmesan, and a main ingredient. Oftentimes, chicken is used, but for our vegan version, we are using tofu.
Jump to:
Why You’ll Love this Marry Me Tofu Recipe
- Flavorful – Each bite will take you on a flavor journey that you can’t get enough of
- One Pot – We love one pot recipes for easy clean up and not a lot of chaos in the kitchen!
- Simple Ingredients – there are no obscure or hard to find ingredients! These are all staples at any grocery store!
Vegan Marry Me Recipe Ingredients
Gather your ingredients!
- Tofu – we are using extra firm tofu for this recipe because it holds up well while also still allowing the flavors to marinate.
- Sun-dried Tomatoes – have a very concentrated tomato flavor that bursts in your mouth. The chewiness of them also adds a texture component to the dish.
- Tomato Paste – also a concentrated tomato flavor, but this is for the purpose of not having to add extra liquid from say canned tomatoes or juicy fresh tomatoes that would make a watered down final product
- Vegan Butter – this starts our recipe with some buttery undertones and a nice char on our tofu which adds depth to our dish
- White Wine – we used a Sauvignon Blanc, but feel free to use your favorite dry white wine for cooking. Make sure that you are using a vegan wine.
- Coconut Milk – a canned coconut milk is what we are using. This mimics heavy cream very well, which is what is used in non-vegan versions of the recipe.
- Vegan Parmesan – this is used for a cheesy, salty flavor to the dish
- Spinach – adding some greens to this dish adds in additional nutrition while also sticking with the Tuscan vibe of the dish
- Spices – we are using a variety of pantry basic spices for this recipe as both a rub for the tofu and in the sauce
See my recipe card below for a complete list of the ingredients with measurements.
How to Make One Pot Marry Me Tofu (Vegan)
For the tofu
1. Dry off any excess water from your tofu blocks with a towel gently. If desired, using a knife, trim the edges of your tofu block to create rounded ends. Then, cut in half to form two “tofu cutlets”. Repeat with second block of tofu. Alternatively, you can just slice the blocks in half.
2. Add all your tofu seasonings to a small bowl and whisk together. Rub the spice mixture over both sides of the tofu. Set aside and allow to marinate for 10 minutes.
3. Once tofu is ready, add vegan butter to a large skillet over medium high heat. Once melted, add your tofu pieces and allow to sear for 2 minutes on each side. Remove tofu pieces to a plate and reduce heat to medium low.
For the sauce
1. Add more vegan butter or oil only if needed, and then add in the garlic, being careful not to burn. Allow to cook for 1 minute. Add the spices and toast for 30 seconds or just until fragrant.
2. Add in the sun dried tomatoes and tomato paste and combine until a thick roux texture forms. Add stock, coconut milk, lemon juice, and wine. Stir together until well combined.
3. Add grated parmesan and stir together until cohesive and melted. Add spinach and allow to cook for about a minute until wilted. Add tofu back into the skillet and cover with sauce. Allow to simmer for 20 minutes.
4. Serve over noodles, rice, gnocchi, or other side if desired.
Substitutions and Variations:
- Tofu – chickpeas, mushrooms, seitan, store bought plant chicken, and cauliflower would all be great substitutes for this dish if you don’t like or can’t have tofu
- Sun-dried Tomatoes and Tomato Paste – roasted grape or cherry tomatoes could be an alternative or fresh or canned tomatoes – it’s just important to note that you may need to reduce the liquid in other areas or you may not have as concentrated flavors
- Vegan Butter – oil or vegetable stock would be a good substitute
- White Wine – vegetable stock is a great replacement for the wine
- Coconut Milk – cashew cream or a thicker plant based milk would be a sub
- Vegan Parmesan – use nutritional yeast instead if you need
- Spinach – kale or collard greens can be used
Marry Me Tofu Recipe FAQs
Yes! Sub the tofu with something like chickpeas, white beans, mushroom (like oyster or large portobellos, etc. For the vegan butter and parmesan, ensure that you are using soy free/allergen free options. For the parmesan, you could swap with nutritional yeast.
Yes! This dish freezes well. Store in a freezer safe container for up to 6 months.
Yes! This recipe is even better the next day! Store in an air tight container for up to 5 days.
Pasta is the most common side or accompanying dish with marry me main dish. Others could be rice, gnocchi, mashed potatoes, or quinoa.
Other Delicious Tofu Recipes to Consider:
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One Pot Marry Me Tofu Recipe
Ingredients
For the tofu:
- 2 16 ounce blocks extra firm tofu, drained and pressed
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
For the marry me sauce:
- 3 tablespoon vegan butter
- 6 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ salt
- ¼ teaspoon dried rosemary
- ¼ teaspoon chili powder
- ⅓ cup sun-dried tomatoes in oil, chopped (38g)
- 1 tablespoon tomato paste
- 1 cup vegetable stock (240g)
- 13.5 oz can coconut milk (1 ⅔ cups or 400g)
- 2 tablespoon lemon juice
- 3 tablespoon dry white wine (sub with vegetable stock)
- ½ cup vegan parmesan, grated (60g)
- 1 cup spinach, chopped
Instructions
- For the tofu: Dry off any excess water from your tofu blocks with a towel gently. Using a knife, round the edges of your tofu block and cut in half to form two “tofu cutlets”. Repeat with second block of tofu. Add all your tofu seasonings to a small bowl and whisk together. Rub the spice mixture over both sides of the tofu. Set aside and allow to marinate for 10 minutes.
- Once tofu is ready, add vegan butter to a large skillet over medium high heat. Once melted, add your tofu pieces and allow to sear for 2 minutes on each side. Remove tofu pieces to a plate and reduce heat to medium low.
- Add more vegan butter or oil only if needed, and then add in the garlic, careful not to burn. Allow to cook for 1 minute. Add the spices and toast for 30 seconds or just until fragrant.
- Add in the sun dried tomatoes and tomato paste and combine until a thick roux texture forms. Add stock, coconut milk, lemon juice, and wine. Stir together until well combined.
- Add grated parmesan and stir together until cohesive and melted. Add spinach and all to cook for about a minute until wilted. Add tofu back into the skillet and cover with sauce. Allow to simmer for 20 minutes.
- Serve over noodles, rice, gnocchi, or other side if desired.
Notes
Video
Nutrition
Did you make and love this recipe?
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Waaaaay delicious omg. Will make again and again.
yay!
I have a tofu press so I can press the tofu. should i?
Yes
This had some amazing flavor and the tofu’s texture (which can be difficult to get right) was great! I used some kale from my wife’s garden instead of the spinach and it worked well. The only thing I might add when making this again (which I plan to) is a thickener for the sauce. As delicious as this is, I’d like it to hold on to the pasta. Wonderful tofu dish!
So glad you enjoyed it
Is there a way to lower that fat content? It sounds delish, but the fat content (especially the saturated fat) is far too high
i would love to try it if i could modify that part
This is mostly from using a can of coconut milk. It mimics heavy cream the best in non-dairy recipes. The best thing to do is to use another non-dairy milk that has a thick consistency – like soy or a creamy oat milk. They may take longer to thicken and the taste will be altered.
Easy assembly – great taste thank you
So glad to hear it
One of the best recipes I’ve used. This was soooo good. Thank you !!
Wow, thank you
Such richly textured flavor! It’s a recipe I’d make if I wanted to impress the vegan-averse in-laws!
Love that!
Absolutely delicious. The amount of flavor in the tofu was so good. Will definitely be making this again!
So happy to hear that!