Tofu Pasta in Sun-dried Tomato “Marry Me” Sauce

rich and creamy vegan pasta dish featuring tender cubes of tofu simmered in a luscious sun-dried tomato “Marry Me” sauce. This comforting meal combines al dente pasta with vibrant flavours—perfect for a weeknight dinner or an impressive date-night treat.

Why You’ll Love This Recipe

• Creamy, indulgent sauce: The sun-dried tomato base, enriched with plant-based cream, delivers a velvety texture without dairy.

• High-protein and vegan: Silken and firm tofu provide satisfying plant protein, making this recipe both nutritious and cruelty-free.

• Quick and simple: One-pot sauce and a separate pot for pasta mean dinner is on the table in just 30 minutes.

• Customizable: Easily adjust herbs, spice levels, or protein to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1. Firm tofu, pressed and cut into 1-inch cubes

2. Penne or your favourite pasta

3. Olive oil

4. Garlic cloves, minced

5. Yellow onion, finely chopped

6. Sun-dried tomatoes (oil-packed), chopped

7. Vegetable broth

8. Plant-based cream (coconut cream or cashew cream)

9. Nutritional yeast (optional, for a cheesy note)

10. Baby spinach leaves (optional)

11. Fresh basil, chopped

12. Salt and freshly ground black pepper

13. Crushed red pepper flakes (optional, for heat)

Directions

1. Prepare the tofu: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 6–8 minutes. Transfer tofu to a plate and set aside.

2. Sauté aromatics: In the same skillet, add another tablespoon of olive oil. Sauté chopped onion for 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

3. Build the sauce: Stir in chopped sun-dried tomatoes and cook for 1 minute. Pour in vegetable broth and bring to a simmer, scraping up any browned bits.

4. Creamify: Reduce heat to low, then whisk in plant-based cream and nutritional yeast (if using). Simmer gently for 3–4 minutes until the sauce thickens. Season with salt, pepper, and red pepper flakes to taste.

5. Combine: Return the tofu to the skillet, tossing gently to coat. Stir in baby spinach leaves until wilted. Remove from heat.

6. Cook pasta: Meanwhile, bring a pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup of pasta water.

7. Finish the dish: Add drained pasta to the skillet with sauce. Toss to combine, adding reserved pasta water to achieve desired consistency. Garnish with chopped basil and serve immediately.

Servings and timing

• Servings: 4 servings

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes Nora Cooks

Variations

• Spicy kick: Increase crushed red pepper flakes or add a dash of smoked paprika.

• Herb swap: Try fresh thyme or oregano in place of basil for a different aromatic profile.

• Protein mix: Replace half the tofu with cooked chickpeas for extra texture.

• Nutty twist: Stir in 2 Tbsp of almond butter when adding cream for a deeper, nutty richness.

Storage/reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze in a sealed container for up to 1 month; thaw overnight in the refrigerator.

• Reheating: Gently reheat on the stovetop over low heat, adding a splash of plant-based milk or water to loosen the sauce. Microwave in 30-second intervals, stirring in between.

FAQs

What is “Marry Me” sauce?

“Marry Me” sauce is a creamy, garlicky tomato sauce often enriched with sun-dried tomatoes, cream, and Parmesan (or its vegan counterparts). Its rich flavour has earned it the romantic moniker, implying you’ll want to propose after one bite.

Can I use silken tofu instead of firm?

Silken tofu can be used to create an even creamier texture, but it will not hold its shape. If using silken tofu, crumble it into the sauce rather than cubing.

Is this recipe gluten-free?

Simply substitute gluten-free pasta and ensure your sun-dried tomatoes and plant-based cream are certified gluten-free.

How do I prevent tofu from sticking?

Press tofu thoroughly to remove excess moisture and ensure your pan is well-heated with enough oil before adding the cubes.

Can I make this ahead of time?

You can prepare the sauce and tofu up to a day in advance and reheat gently before tossing with freshly cooked pasta.

What can I substitute for plant-based cream?

Coconut cream, cashew cream, or even full-fat coconut milk work well. For a lighter sauce, use unsweetened almond milk with a tablespoon of cornstarch to thicken.

How do I adjust the sauce consistency?

Thin the sauce with reserved pasta water, vegetable broth, or plant-based milk. To thicken, simmer a bit longer or whisk in a small slurry of cornstarch and water.

Can I add vegetables?

Yes—sautéed mushrooms, bell peppers, or zucchini make excellent additions for extra colour and nutrition.

How spicy is this dish?

By default it is mildly spiced. Adjust crushed red pepper flakes to your preferred level of heat, or omit entirely for a gentler flavour.

What side dishes complement this pasta?

A crisp green salad with a lemon vinaigrette, garlic bread, or steamed asparagus pairs nicely to balance the richness of the sauce.

Conclusion

This Tofu Pasta in Sun-dried Tomato “Marry Me” Sauce is a celebration of creamy, vibrant flavours and plant-based goodness. With its quick preparation, versatile ingredients, and comforting appeal, it’s bound to become a staple in your meal rotation. Give this recipe a try and discover why this sauce lives up to its romantic reputation

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