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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

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 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 chili 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!