Discover Marry Me Tofu, a delicious vegan and gluten-free dish that combines flavor and health in every bite. Perfect for everyone!
Deliciously Plant-Based Delights for Every Palate!
Marry Me Chicken is a popular dish, but it can easily be made vegan by substituting chicken with extra firm tofu. This delicious recipe involves marinating tofu in a mixture of gluten-free soy sauce, nutritional yeast, garlic powder, onion powder, paprika, hot sauce, vegan mayo, water, and vinegar. After letting the tofu absorb these flavors for about 30 minutes, it is then browned in a pan until golden and cooked through, creating a savory base for the dish.
The sauce is where the magic happens, combining vegan butter, minced garlic, Italian seasoning, and chili flakes for added warmth. Vegetable broth and cashew cream (or coconut milk) create a rich and creamy texture, while Dijon mustard and sundried tomatoes add depth of flavor. If desired, additional vegetables like cauliflower can be included for extra nutrition. The dish is finished by thickening the sauce with cornstarch if needed and simmering the tofu back in to meld all the flavors together beautifully.
Deliciously Wholesome: A Love Story Between Tofu and Flavor!
Welcome back to my channel my name is Carly and I make everything vegan and glutenfree and today we’re back with another tofu recipe y’all today I’m going to be making marry me tofu and last time I made this it was delicious so we’re making it again a little bit different different style different recipe than before and I have a good.
Feeling about it let’s get right into the ingredients let’s start by making our marinade first for the marinade we are going to need our gluten-free soy sauce nutritional yeast some vegan mayo or oil hot sauce of your choice vinegar I’m going to use apple cider vinegar garlic powder paprika onion powder and water this recipe calls for 32 o of.
Super firb tofu um which equals to about 900 G but our blocks are 350 G so what I’m going to do is just cut the marinade part in half I think the other part will be fine so we’re going to do 2 tbspoon of soy sauce our gluten-free soy sauce of course 2 tbspoon of nutritional yeast half a teaspoon of garlic.
Powder half a teaspoon of onion powder half a teaspoon of pepra 1 tbsp of hot sauce 2 tbsp vegan me 1 tsp of water and 1 teaspoon of vinegar I have half a teaspoon here so I’m just going to do it twice we’ll grab a fork and mix this up I’ve never seen a recipe like this like a marinade use Mayo like this that’s.
Then going to be cooked so you know Mayo is usually like I guess I guess it does say you can use oil instead to me Mayo is like a cold a cold food ingredient you know this smells so good already let’s prep our tofu I don’t know why I put it on a cutting board I’m not going to cut it this time so my tofu was frozen I love.
Freezing My Tofu it just gives it such a much better texture and as well you can squeeze out way more liquid out of it after it’s been frozen and defrosted and I just literally squeeze it like I just squeeze as much as I can out without wrecking it so for us we’re using extra firm tofu here is our marinade now what I’m going to do here is I’m just going.
To tear these off into pieces instead of oh there you can have a nice a nice good shot of that’s how it looks after you freeze it it looks so good so what I’m going to do is just tear pieces off instead and try it that way because I feel like that’s going to turn out really good um instead of making them like filets like they do plus he did say.
To use super firm tofu so I figure well since I’m using extra firm I don’t even I’ve never even seen super firm ever so yeah this is easy enough just literally tear it into chunks whatever size you want and we’ll marinade this for 30 minutes my favorite thing is to just put a lid use a container that has a lid put the lid on and then make sure.
It’s really on good and then just get to shaken to really get all of the tofu coated in the marinade that is looking amazing we’re going to pop it in the fridge for 30 minutes minimum you can do overnight I would recommend doing overnight tofu.
Always works the best when you marinate things overnight okay y’all but we don’t have time cuz we’re having it tonight so we’re going to do half an hour it has been a little bit of for 30 minutes so we have our tofu here it is looking amazing smelling amazing our pan is hot have it on kind of medium it’s at level four on my stove I don’t want it to be.
Too hot that it burns but the tofu is looking excellent so we’re going to take it out of the pan but we’re going to keep the pan on we need 2 tbsp oons of butter I’m just estimating here guys because it’s honestly a lot easier when you have a brick of butter to do that next we have it says five cloves of garlic I had.
Three gigous cloves a few dashes of chili flakes and 1 tbspoon of Italian seasoning just going to kind of put it in here we’re just going to cook this for a minute cuz we don’t want it to burn next we’re going to add two cups of vegetable broth next we’re going to add half a cup.
Of coconut milk I have a light coconut milk here um it does the recipe does call for cashew cream but I decided I didn’t want to make any so we’re going to try coconut milk three teaspoon or 1 tsp of Deon mustard mix this in here so it dissolves and I’ve turned the pan up to over level six we want to bring this to.
A simmer so just Raise The Heat 2 tspoons of nutritional yeast and about 1/3 cup of sundried tomatoes going to give this a good mix in here all right this is not in the recipe but I thought to make it a little bit more bulky let’s put some veggies so I have some um.
Cauliflower put this in now and once the cauliflower is soft that’s when we will judge which should only take maybe 5 minutes and I’m going to turn it down a bit and put a lid on just because I don’t want to boil out any of our liquid here but I want to keep it simmering and like steam the cauliflower in there we are looking.
Amazing the cauliflower is pretty soft however because I used the coconut milk it’s not very thick so I’m going to throw in like a spoon is full of corn starch here just to try and thicken it up all right we’re going to do one more because that was long enough let’s hope for the best y’all corn starch is amazing at thickening.
Things usually you want to obviously mix it into the liquid like not hot liquid you want to mix it into room temperature something rather first but it’s fine all right let’s add it back in our toeu give it a good mix in here and we can taste test this to see if it needs any salt or.
Pepper anything like that any more seasonings this looks so good and those pieces of tofu I swear they look like real chicken let me know if you guys think it looks like real chicken cuz that looks so good let’s plate it up for today I did just some basmati rice you can do gluten-free pasta would probably be really good too maybe even maybe even.
Some potatoes and of course the main of course I had to spill it the main event our marry me tofu looking delicious oh yeah I I think I will just top it with a few green onions we love green onions here y’all you could probably also top it with some parsley too would look really good so that is our final meal taste test time y’all I.
Got a PE a chunk of tofu really excited to see how the tofu tastes M wow that’s so flavorful ooh oh my gosh that’s so good it’s like salty and like so flavorful oh my God the tofu is nice and tender here let’s try a cauliflower so we can get more of the sauce flavor M.
Mhm that’s so good definitely has to go on something plain because it is salty that is so freaking good I can’t believe it’s Tak me so long to make this recipe again that will be it for this recipe I hope you guys enjoyed I hope you try this out because it was so good I’ll be sure to link the original recipe in the description so you can go check it out.
For yourself like if you like don’t forget to subscribe and I will see you in the next video bye
