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Marry Me Tofu

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A delightful dish featuring crispy tofu in a flavorful sauce of sun-dried tomatoes, garlic, and herbs—perfect for any weeknight dinner.

Ingredients

  • 16 ounces super firm tofu, pressed and cubed
  • 4 tablespoons cornstarch
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons avocado oil
  • 5 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon salt (to taste)
  • 1/4 teaspoon ground black pepper
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 cup cashew cream
  • 2 cups baby spinach, chopped
  • 4-5 fresh basil leaves, chopped
  • 1/2 cup vegan Parmesan (optional for serving)

Instructions

  1. Prepare the tofu by pressing to remove excess moisture and cubing it into 1-inch pieces.
  2. Coat the tofu cubes in a mixture of cornstarch, nutritional yeast, salt, and pepper.
  3. Pan-Fry the tofu in avocado oil over medium-high heat for 3-4 minutes on each side until golden brown.
  4. Sauté the minced garlic in the same skillet for about 30 seconds until fragrant.
  5. Add the chopped sun-dried tomatoes, oregano, red chili flakes, salt, and pepper to the skillet. Stir, pour in vegetable broth, and add tomato paste, simmering for 5 minutes.
  6. Combine the crispy tofu with the sauce, adding cashew cream and baby spinach, cooking for an additional 2-3 minutes until the spinach wilts.
  7. Finish by stirring in chopped fresh basil and adjusting seasoning as necessary.

Notes

Ensure tofu is pressed well for maximum crispiness. Customize the cream and vegetables to suit your preferences.

Find it online: https://www.todayiscooking.online/marry-me-tofu/