Vegan Marry Me Tofu

Name: Vegan Marry Me Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 14 oz (400 g) firm tofu, pressed and cut into 1-inch cubes; 2 tbsp extra-virgin olive oil; 3 cloves garlic, minced; 1/2 cup (about 80 g) sun-dried tomatoes (oil-packed, drained and chopped); 1 cup (240 ml) full-fat coconut milk (or light coconut milk); 3 tbsp nutritional yeast; 1 tsp sea salt (adjust to taste); 1/2 tsp freshly ground black pepper; 1 lb (450 g) store-bought gnocchi; 1/4 cup fresh basil leaves, torn (for garnish)

There’s something undeniably romantic about a dish called “Marry Me.” For this vegan twist, imagine the warm, coconut-scented cream embracing crispy golden tofu cubes while the tang of sun-dried tomatoes and the savory, nutty depth of nutritional yeast lift every bite. Steam rises from the pan in gentle curls; the sauce glazes pillowy gnocchi and the basil’s herbaceous perfume finishes the plate. Texturally, you get the contrast of a crisp exterior tofu and pillowy gnocchi in a luxuriously silky sauce. Emotionally, it’s the kind of food that calms you after a long day and inspires you to linger at the table.

This recipe is perfect for cozy weeknight dinners, date-night in, or when you want a crowd-pleasing vegan option for friends and family. It’s rich enough to feel festive but simple enough for a quick weeknight meal. Make it when you want comfort food with a bright, modern twist.

At a Glance

Prep Time: 15 minutes (including pressing tofu)
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy–Intermediate

Nutrition Highlights
These values are approximate and calculated based on the ingredient quantities listed below using USDA FoodData Central nutrient profiles and standard portion references; they are meant as guidance. For personalized dietary advice consult a registered dietitian or trusted sources such as USDA or Mayo Clinic.

Approximate nutrition per serving (1 of 4)

Calories: ~450 kcal
Protein: ~18 g
Carbohydrates: ~41 g
- Sugars: ~6 g
- Fiber: ~3–4 g
Fat: ~27 g
- Saturated fat: ~11 g
Sodium: ~550 mg (variable depending on gnocchi and added salt)
Cholesterol: 0 mg (vegan)

Notes on the numbers:

Coconut milk and olive oil contribute most of the fat and saturated fat; using light coconut milk lowers calories and saturated fat.
Tofu and nutritional yeast provide the bulk of the protein.
Carbohydrates come mainly from gnocchi and sun-dried tomatoes.
Estimates are based on USDA FoodData Central ingredient data and rounded for clarity.

Why You’ll Love It

Flavor & Texture Highlights: The marriage of tangy sun-dried tomatoes, creamy coconut milk, and savory nutritional yeast creates a layered, umami-forward sauce. Crispy tofu contrasts the soft gnocchi for a satisfying mouthfeel.
Ease & Speed: Minimal prep and mostly stovetop cooking make this achievable on weeknights.
Social & Comfort Appeal: It’s impressive enough for guests but cozy enough to make solo—delicious comfort that still feels special.
Health Benefits: Plant-based protein from tofu, B-vitamins from nutritional yeast, and healthy monounsaturated fats from olive oil make this a nourishing, balanced comfort meal.

Preparation Guide

Ingredients

14 oz (400 g) firm tofu, pressed and cut into 1-inch cubes
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1/2 cup (about 80 g) sun-dried tomatoes (oil-packed, drained and chopped)
1 cup (240 ml) full-fat coconut milk (or light coconut milk to reduce calories)
3 tbsp nutritional yeast
1 tsp sea salt (adjust to taste)
1/2 tsp freshly ground black pepper
1 lb (450 g) store-bought gnocchi
1/4 cup fresh basil leaves, torn (for garnish)

Optional ingredients / substitutions

1/2 tsp red pepper flakes for heat
2 cups fresh baby spinach (stir in at the end for greens)
Swap gnocchi for pasta (penne or rigatoni) or gluten-free gnocchi for GF
Use light coconut milk or a mix of plant-based milk + a splash of vegetable broth to lower calories and saturated fat
For oil-free version: pan-sear tofu in a non-stick skillet with a little vegetable broth

Step-by-step instructions

Press the tofu to remove excess moisture (20–30 minutes ideally) and cut it into 1-inch cubes.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant (about 30–45 seconds).
Add the tofu cubes and cook, turning occasionally, until crisp and browned on all sides (about 8–10 minutes). Avoid overcrowding—work in batches if needed.
Stir in the chopped sun-dried tomatoes and cook for 2 minutes to release their flavor.
Pour in the coconut milk and whisk in the nutritional yeast, salt, and black pepper until smooth.
Reduce heat and simmer until the sauce thickens slightly (4–6 minutes). If adding spinach, stir it in now until wilted.
Meanwhile, cook gnocchi according to package instructions; drain and add to the sauce. Toss gently to coat and warm through (1–2 minutes).
Serve hot, garnished with torn fresh basil.

Practical tips

Press tofu well: less moisture = crisper edges.
Preheat your pan and don’t move tofu too often; give it time to form a crust.
If sauce seems too thick, add a splash of reserved gnocchi water or vegetable broth to loosen.
Taste and adjust salt at the end—sun-dried tomatoes and gnocchi can affect saltiness.
To keep tofu extra crispy when combined with sauce, brown it in a separate pan and fold in just before serving.

Best Pairings

Light salad: arugula with lemon vinaigrette cuts through richness.
Bread: warm crusty ciabatta or garlic bread to mop up sauce.
Veg sides: roasted asparagus, sautéed green beans, or broccolini.
Drinks: a crisp Pinot Grigio or an herbal iced tea; for non-alcoholic options, sparkling water with lemon.
For brunch-style serving: add roasted cherry tomatoes and a side of sautéed mushrooms.

Shelf Life & Storage

Room temperature: do not leave at room temperature for more than 2 hours (food safety).
Refrigeration: store in an airtight container for 3–4 days. Reheat gently on the stove over low heat; add a splash of water or plant milk to revive the sauce.
Freezer: the sauce (without gnocchi) freezes well for up to 2 months. Freeze tofu and sauce in a freezer-safe container; thaw overnight in the refrigerator before reheating. Cooked gnocchi can get soft after freezing—freeze separately if needed, but texture may change.

Pro Tips & Tricks

Best tofu type: firm or extra-firm works best. For even better texture, freeze-thaw tofu before pressing—this creates a chewier, meatier cell structure.
Crispiness cue: golden-brown edges and a dry exterior mean your tofu is properly crisped.
Sauce texture: nutritional yeast thickens and adds savory depth. If your sauce is grainy, simmer gently and whisk; using full-fat coconut milk gives the silkiest result.
Balancing acidity: if sun-dried tomatoes are very intense, a squeeze of lemon brightens the dish at the end.
Make-ahead: prepare the sauce and tofu separately; warm and combine with freshly cooked gnocchi for best texture.

Creative Twists

Smoky Chipotle Version: add 1 tsp chipotle in adobo (minced) and smoked paprika for a smoky-sweet profile. Swap coconut milk for cashew cream for a different richness.
Lemon-Garlic & Herb: use light coconut milk, increase garlic, add lemon zest and thyme, and finish with arugula stirred in at the end for peppery freshness.
Mediterranean Roasted Veg Upgrade: roast eggplant and bell peppers and fold them into the sauce for more vegetables and a heartier texture.
Gluten-Free Option: use gluten-free gnocchi or zucchini noodles (zoodles) for a lower-carb twist—add zoodles at the end and warm briefly to avoid sogginess.

All Your Questions Answered
Q: Can I use tofu that isn’t pressed?
A: Pressing is strongly recommended—unpressed tofu holds water and won’t crisp properly; you’ll get a softer, less appealing texture.

Q: Can I make this oil-free?
A: Yes. Use a non-stick skillet and sear tofu with small splashes of vegetable broth or a high-heat spray, though the flavor and crispiness will be slightly different.

Q: Will the sauce separate when reheated?
A: Coconut milk is generally stable, but separation can happen if reheated too quickly. Reheat gently over low heat and whisk; add a splash of plant milk to bring it back together.

Q: What’s an easy protein boost?
A: Add cooked chickpeas or edamame for extra protein and texture if desired.

Q: Can I meal prep this?
A: Yes—store tofu and sauce separately from gnocchi. Combine and reheat for best texture.

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Conclusion

If you want a weeknight dish that feels indulgent but is completely plant-based, this Vegan Marry Me Tofu delivers on comfort, texture, and flavor. Try it as written or use the variations above to make it your own, then share your photos and tweaks—we love seeing community creativity.

For inspiration or to compare different takes on the concept, you might enjoy this classic version from Marry Me Tofu – Nora Cooks and another clever plant-based take at Marry Me Tofu • It Doesn’t Taste Like Chicken.