Ingredients

Method

1. 1

   Start by preparing the tofu. Cut the pressed, extra-firm block of tofu into bite-sized cubes.

2. 2

   In a large mixing bowl, whisk together the flour, garlic powder, onion powder, thyme, salt, and pepper to create a seasoned coating.

3. 3

   Add the tofu cubes to the flour mixture. Gently toss and stir until each piece is evenly and fully coated.

4. 4

   Heat the dairy-free butter in a large, non-stick skillet over medium-high heat.

5. 5

   Once the butter is melted and sizzling, add the coated tofu cubes to the pan in a single layer.

6. 6

   Pan-fry the tofu for a few minutes on each side, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set it aside.

7. 7

   In the same skillet, add the sun-dried tomato oil and the diced shallots. Sauté for 2-3 minutes until the shallots soften and become translucent.

8. 8

   Add the minced garlic, smoked paprika, dried oregano, and red pepper flakes to the skillet. Stir and cook for about 30 seconds until fragrant.

9. 9

   Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom.

10. 10

    Stir in the cashew cream, chopped sun-dried tomatoes, and dairy-free parmesan cheese.

11. 11

    Mix everything together until a smooth, creamy sauce forms. Bring the sauce to a gentle simmer and allow it to thicken slightly.

12. 12

    Return the crispy tofu to the skillet with the sauce. Stir gently to coat all the tofu pieces.

13. 13

    Turn off the heat. Sprinkle the chopped fresh parsley, basil, and a generous amount of freshly cracked black pepper over the dish. Stir to combine.

14. 14

    Serve the Marry Me Tofu hot over a bed of cooked rice. Garnish with an extra sprinkle of dairy-free parmesan cheese if desired.