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Marry Me Tofu

with Vegetable Broth Garden Veggie
High Protein (15g+) Vegan Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
4 serves
ready-in
40 minutes
Marry Me Tofu

Consider this tofu officially off the market. This fun spin on the classic Marry Me Chicken swaps heavy cream for cashew butter and parmesan for our nutrition-rich Vegetable Broth, creating a delicious, plant-powered dish that feels fancy without the fuss. Packed with gut-loving nutrients, this is the kind of meal that seals the deal.



Nutrition Information (per serve):
Protein: 20g
Carbohydrates: 29g
Fat: 38g

Main Meals
Italian inspired
Pantry Items
View in metric

Tofu:

Cashew Cream:

  • 1/2 cup cashew butter
  • 3/4 cup water

Remaining Ingredients:

  • 2 tbsp olive oil
  • 1 large shallot, diced
  • 1/2 tsp salt
  • 4 cloves garlic, minced
  • 2  tsp smoked paprika
  • 1/4 tsp chili flakes
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1½ cups hot water
  • 2 tsp Vegetable Broth Garden Veggie
  • 1/2 cup sun-dried tomatoes in oil, roughly chopped (plus extra to garnish, optional)
  • 2 tbsp nutritional yeast
  • 1/4 cup basil, finely chopped
  • 1/4 cup parsley, finely chopped
  • Salt and pepper, to taste

To serve:

  • Rosini / Orzo 
  • Fresh basil leaves
  1. To press the tofu, drain, then wrap in paper towel, then place between two chopping boards, add a few cookbooks to weigh it down. Let sit for 15 minutes.
  2. Meanwhile mix together ¼ cup all-purpose flour and 1 tbsp Vegetable Broth.
  3. Slice the tofu into cutlets or cubes, then add to the flour mixture to coat.
  4. In a pan on a medium heat with 2 tbsp of olive oil, cook the tofu in a pan for about 5 minutes until golden and crispy. Set aside.
  5. Add the cashew butter and water to a blender, blitz until you have a creamy consistency.
  6. Add 2 tbsp olive oil to a pan,  on medium heat, add the shallots, cook for 3-4 minutes, then add the garlic, smoked paprika, and red pepper flakes. Sauté for another 1-2 minutes.
  7. Add cashew cream, hot water (+ extra if you need your sauce to thin out), Vegetable Broth powder, lemon juice and zest, sun-dried tomatoes and nutritional yeast, stir through and simmer for 5-7 minutes. Taste and adjust seasoning.
  8. Add in the tofu and chopped herbs, stir through. Garnish with more sun-dried tomatoes and herbs (optional) Serve & enjoy!