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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how many ounces if tofu? firm, extra orr super firm?
Hi! It does say extra-firm tofu, but great catch on missing the size. We used 16oz blocks
First time making this and it was a HIT! I meal prep and increase the protein, which was super easy with this recipe. I didn’t have any dry white wine, but didn’t miss it. Served this with steamed brown rice and carrots. 10/10 will make this again!
This is awesome! Thank you so much for giving the recipe a try. So happy you enjoyed it!
Delicious! It had tons of flavor. I added onions and mushrooms for extra depth and substituted spaghetti squash for the pasta.
Thank you so much!Love how you made this your own with onions, mushrooms, and spaghetti squash—those additions sound fantastic! So glad you enjoyed all the flavors in the dish.
I have made many of your recipes. This one is our most favorite! Added potatoes and red peppers. My husband asked me to put this one on repeat!!! We were thinking of all the different ways we can adapt this. Yum! Thanks!!!
So many ways to adapt so you never get bored! Happy everyone is loving it
This is now my go-to impressive recipe. Same for my daughter. I even make up ‘gift packs’ with the recipe printed out and the herbs & spices in handy ziplock bags. I write notes that they can make it with regular butter and/or chicken but should definitely try the tofu version. I have made other ‘marry me’ sauces, and they’re no where near as good as this one. Well done. Just brilliant
OMG thank you so much! Obsessed with your gift pack idea! And we love hearing that your daughter has enjoyed the recipe as well.
I made this two days ago with my partner, and it was absolutely amazing! I had leftovers yesterday and will have more today! 😍🤤
I’m sharing it on social media now! If you haven’t tried it yet, I recommended 1000%. You will not be disappointed! In fact, make it for guests!!
Impression them with a beautiful plant-based meal!! 🙌🏼
So happy to hear that!
Made this for my anniversary but subbed the coconut milk for homemade cashew cream, and parmesan for 1tbsp nutritional yeast – just using what I have. Served over gnocchi. It was absolutely gorgeous, really rich and creamy. I’ll definitely be making this again!
Love that you made swaps that worked for you. Happy anniversary!