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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I just made this and it was absolutely delicious, definitely going to add it to our regular rotation of dinners! so rich and creamy.
So glad you enjoyed it!
Did you use unsweetened coconut milk? It doesn’t specify and I’d like to try to cook this!
We use canned coconut milk that. It does not usually come in sweetened/unsweetened varieties; however, we can tell you the one we use has 1g sugar, 0g added
A major hit – with even the non-vegans in the house! I used white northern beans in place of tofu, cashew cream instead of coconut milk, water in place to wine and broth. I also added onions and roasted red pepper. Ridiculous good recipe.
haha, so glad you loved it even with the swaps!
So delicious! I used frozen/thawed/pressed tofu. I didn’t have tomato paste so I just used a few tablespoons of flour to create the roux. Added some fresh zucchini and roasted red peppers. Omitted the wine. I can’t wait to have leftovers!
Love the zucchini and roasted peppers addition, glad you liked it!
Frozen/thawed is for sure the way to go. My first time making this I used one frozen/thawed tofu and one fresh tofu. Surprise surprise, the frozen/thawed was the better of the two.
Für mich perfekt gewürzt- ein köstliches rasch zubereiteten Gericht , welches man gut vorbereiten kann wenn Gäste kommen 😋
Ich freue mich sehr, dass dir das Rezept gefallen hat! (using google translate)
Wow I loved this dish! So much flavours, really nice looking and very saucey! I did without vegetable stock, replacing with water and a little more spices and it was still balanced and really flavourful! I definitely will do it again, I had to smile while eating it with pasta! 🙂 thank you for this recipe!
Love that it made you smile! Thanks for sharing!
I really like it and the flavors are amazing. Keeps well for leftovers too. But soon after eating it my tummy gets upset :’( worth it though
It feels a little misguided to deduct a star for a recipe you love the flavor of and I would likely say that you may be allergic or having a digestion concern with something in the recipe that your body is not liking. So not a reflection of the recipe itself, which you say you like.
Hmm I often have this response when meals have coconut milk. Stomach doesn’t agree with it may be the richness/fat content. I ended up subbing mine for 1/4th cup of cream and it went well, but in the future, I might give this a go with a bit of oat milk or soy instead.
Thanks for sharing that feedback
I followed the recipe and couldn’t get the sauce to thicken or emulsify. Is there a typo with how much coconut milk I’m supposed to use? I simmered the dish for 45+ minutes and it’s still as soupy as when I started. The flavor is decent. Disappointed in how it turned out.
I’m sorry for your experience. I’m not sure what happened as even just simmering for 45 minutes would cause the sauce to reduce by half. There’s no typo with the amount of coconut milk. It’s a very saucy recipe, but it shouldn’t be “soupy”. You could always add some cornstarch to thicken if it’s not your desired texture after 20 minutes.