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A creamy, plant-based vegan spin on Marry Me Chicken featuring crispy tofu in a rich cashew and sundried tomato sauce, perfect for a quick, comforting dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 block Firm or Extra Firm Tofu (pressed for 30 minutes)
  • 1/2 cup All-Purpose Flour (gluten-free flour optional)
  • 1/2 teaspoon Salt (adjust to taste)
  • 1/4 teaspoon Ground Black Pepper (increase for more spice)
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Poultry Seasoning (or favorite dried herbs)
  • 2 tablespoons Dairy-Free Butter (coconut or vegan butter)
  • 1 cup Raw Cashews (soaked for smoother texture)
  • 1 cup Water (for blending cashews)
  • 3 tablespoons Sundried Tomato Oil (or light cooking oil)
  • 1 medium Shallot (or substitute with regular onion)
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Paprika (smoked paprika optional for extra kick)
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon Red Pepper Flakes (adjust for spice tolerance)
  • 1 cup Vegan Chicken Broth or Vegetable Broth
  • 1/2 cup Sundried Tomatoes in Oil
  • 1/4 cup Vegan Parmesan or Nutritional Yeast (adds cheesy flavor)
  • 1/4 cup fresh Basil and Parsley, chopped (add just before serving)
  • Salt and Pepper to taste

Instructions

  1. Press tofu for 30 minutes to remove moisture, then slice into cutlets or cubes.
  2. Soak raw cashews in hot water for at least 30 minutes.
  3. Blend soaked cashews with 1 cup water until smooth to make cashew cream.
  4. Whisk together flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning in a shallow bowl.
  5. Coat tofu pieces in the flour mixture, pressing gently to adhere.
  6. Heat a skillet over medium heat and melt dairy-free butter until shimmering.
  7. Fry coated tofu 5–7 minutes per side until golden brown and crisp, then transfer to a plate.
  8. Add sundried tomato oil to the same skillet and sauté diced shallot with a pinch of salt for about 4 minutes until softened.
  9. Add minced garlic, paprika, Italian seasoning, and red pepper flakes; cook 1–2 minutes until fragrant.
  10. Pour in broth, cashew cream, and sundried tomatoes with their oil; stir and simmer until sauce thickens and becomes creamy.
  11. Return fried tofu to the sauce and simmer for another 5–7 minutes to absorb flavors.
  12. Stir in fresh chopped basil and parsley, adjust salt and pepper to taste, and serve warm over rice, pasta, or preferred base.

Notes

Press tofu well to achieve crispy edges., Soak cashews for at least 30 minutes for a smooth, creamy sauce., Season each component of the dish adequately to enhance flavor., Adjust red pepper flakes to control spiciness., Fresh herbs add vibrant flavor and color., Tofu can be pressed and coated a day ahead; cashews can be soaked a couple days ahead., Tempeh can substitute tofu for a nuttier flavor., Vegetables like spinach, zucchini, or bell peppers can be added for more nutrition and color., Substitute cashews with silken tofu for a nut-free alternative., Leftovers keep well refrigerated for up to 3 days and freeze for up to 2 months., Reheat gently to preserve sauce creaminess and tofu texture.

  • Author: Ashley
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal per serving
  • Fat: 20 g per serving
  • Carbohydrates: 30 g per serving
  • Protein: 15 g per serving