Marry Me Pasta with Crispy Tofu (Vegan)
Who knew a tofu recipe could be so good they may just want to get down on one knee! This Marry Me Pasta with Crispy Tofu is combines a creamy sundried tomato cashew sauce with fresh basil and crisp tofu pieces. It’s packed with so much flavor, and it’s a dish you will want to make over and over again.
This is the BEST, most flavorful tofu recipe out there! There’s nothing like a cream sauce with sweet and tangy sundried tomatoes…so good!
Check out these Marry Me Chickpeas for another marriage-worthy dish!
Ingredients
Ingredient notes:
- Extra firm tofu: Make sure to use the EF version to create the crispiest texture.
- Raw cashews: You will need one cup, soaked, for at least 3 hours. Soaking will help create the most delicious cream sauce. (Raw cashews are also great for dips, like this Caramelized Onion Dip!)
- Sun-dried tomatoes: I like to use ones packed in oil in a jar for the most flavor. (If you have some extra sun-dried tomatoes, try out my Creamy Sundried Tomato Pasta or Tofu Gnocchi with a sundried tomato sauce).
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: Start by cutting your tofu into 1-2 inch pieces (cubes or triangles). Bake or air fry your tofu.
Bake: Place tofu on a parchment lined baking sheet and bake in a preheated oven (400 F) for 20-25 minutes until golden and crisp. Flip halfway.
Air Fry: Air fry your tofu for 12-15 minutes at 400F, shaking halfway.
Step 2: In a high speed blender add your soaked cashews and 3/4 cup water. Blend on high for a few minutes or until smooth or creamy.
Begin boiling your pasta to package instructions.
Step 3: In a large saucepan, begin heating olive oil over medium heat. Add in the diced onion and cook for 5-6 minutes or until it starts to brown slightly. Then add in your minced garlic, oregano, and salt. Cook for another minute.
Step 4: Add in your vegetable broth, sun-dried tomatoes, cashew cream, and red pepper flakes. Cover and simmer for 6-8 minutes.
Step 5: Add in your vegan parmesan, fresh spinach, and basil. Stir well and simmer until spinach is cooked down.
Step 6: Add in your cooked pasta and crispy tofu and stir until combined. Taste your dish and add more salt if needed.
Serve Marry Me Pasta warm and top with fresh basil, red pepper flakes, and/or nutritional yeast.
❓Recipe FAQs
Yes, you can make your tofu however you like! Pan-frying and baking that the longest but are also great options to achieve that crispy tofu texture.
Keep stored in the fridge in an airtight container for up to 4 days. I do not recommend freezing this recipe.
Reheat either stovetop or in the microwave and add a splash of water to help thin the sauce as it likely will become thicker.
Lots of grocery stores are now carrying vegan parm. I like Follow Your Heart Vegan Parm as they are already shredded. Trader Joe’s also has a vegan parm.
▶︎If you are having trouble making the perfect thick, creamy sauce for this recipe, check out this helpful post on how to thicken sauces!
Pro Tips
- Soaking the cashews for at least 3-4 hours will make a huge difference in the consistency of your sauce. If you are short on time, you can add boiling water to your cashews at let soak for at least 15 minutes. Using a high quality blender will also help create the creamiest cashew cream.
- You can add in any other veggies to this dish you’d like such as broccoli, zucchini, kale, and more.
⇨ More Tasty Tofu ⇦
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Marry Me Pasta with Crispy Tofu (Vegan)
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Equipment
- 1 Air Fryer or baking sheet
- 1 Large saucepan
Ingredients
- 1 16 oz. block extra firm tofu drained and pressed for 20 minutes
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 8 oz penne pasta or pasta of choice
Creamy Sauce
- ~1 cup cashew cream (see below)
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tsp oregano
- 1/2 tsp salt adjust to taste
- 2 cups vegetable broth
- 1/4 cup vegan parmesan plus more for topping
- 1/2 cup sun-dried tomatoes packed in oil
- 1/4-1/2 tsp red pepper flakes
- 3 cups fresh spinach
- 1/4 cup fresh basil plus more for topping
Cashew Cream
- 1 cup raw cashews soaked for 3-4 hours in water
- 3/4 cup water
Instructions
Tofu Prep
- Start by cutting your tofu into 1-2 inch pieces (cubes or triangles). Toss in a tbsp of cornstarch and garlic powder. Bake or air fry your tofu. Bake: Place tofu on a parchment lined baking sheet and bake in a preheated oven (400 F) for 20-25 minutes until golden and crisp. Flip halfway.Air Fry: Air fry your tofu for 12-15 minutes at 400F, shaking halfway, until golden and crispy.1 16 oz. block extra firm tofu, 1 tbsp cornstarch, 1/2 tsp garlic powder
Cashew Cream & Pasta
- In a high speed blender add your soaked cashews and 3/4 cup water. Blend on high for a few minutes or until smooth or creamy.1 cup raw cashews, 3/4 cup water
- Begin boiling your pasta to package instructions.8 oz penne pasta
Vegetable Prep and Assembly
- In a large saucepan, begin heating olive oil over medium heat. Add in the diced onion and cook for 5-6 minutes or until it starts to brown slightly. Then add in your minced garlic, oregano, and salt. Cook for another minute.1 tbsp olive oil, 1 medium onion, 2 cloves garlic, 1 tsp oregano, 1/2 tsp salt
- Add in your vegetable broth, sun-dried tomatoes, cashew cream, and red pepper flakes. Cover and simmer for 6-8 minutes.~1 cup cashew cream (see below), 2 cups vegetable broth, 1/2 cup sun-dried tomatoes, 1/4-1/2 tsp red pepper flakes
- Add in your vegan parmesan, fresh spinach, and basil. Stir well and simmer until spinach is cooked down.1/4 cup vegan parmesan, 3 cups fresh spinach, 1/4 cup fresh basil
- Add in your cooked pasta and crispy tofu and stir until combined. Taste your dish and add more salt if needed.
- Serve Marry Me Pasta warm and top with fresh basil, red pepper flakes, more vegan parm and/or nutritional yeast.
Que sabrosa pasta con una buena combinación de sabores.
Muchas gracias por tu revisión. ¡Me alegra saber que disfrutaste la pasta!
I love Marry Me Pasta but I’ve only tried it with chicken before. I had the chance to finally make this with tofu last night and my whole family loved it! Can’t wait to make this again!
I soaked my cashews for 4 hours as recommended, and the sauce turned out very creamy. I never knew tofu could taste this good!
So glad you enjoyed it Leah!!
I am allergic to cashew nuts. What could I substitute this for please?
Hi Emma! You could try sunflower seeds or almonds and would likely get a similar type of cream sauce 🙂
Thank you, I can’t wait to try it