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Marry Me Pasta (Vegan Marry Me Tofu-Chikin pasta)
5 from 18 votes

Marry Me Pasta (Vegan Marry Me Tofu-Chikin pasta)

Marry Me Pasta is a vegan dish featuring firm tofu slabs seasoned and pan-fried until crisp, served alongside pasta coated in a rich sauce made from sun-dried tomatoes, garlic, herbs, and a creamy non-dairy blend enhanced by vegan Parmesan and yogurt. This plant-based version replaces traditional proteins and dairy while preserving the comforting, flavorful pasta experience through carefully combined spices and creamy textures.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 328 kcal
Course: Main Course, Dinner
Cuisine: Italian

Ingredients

For the Pasta
  • 6 ounces pasta cooked according to instructions on the package. Use gluten-free if needed. (Pictured chiocciole pasta, of choice
For the Tofu
  • 7 ounces firm tofu pressed for at least 15 minutes, then sliced into 1/2” thick slabs, or extra firm tofu
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon cornstarch
  • 2 teaspoons neutral cooking oil generic cooking oil
For the Sauce
  • 2 teaspoons neutral cooking oil from the jar of sun-dried tomatoes, or use olive oil, generic cooking oil
  • 3 cloves garlic minced
  • 1/2 cup onion chopped
  • 1 teaspoon onion powder
  • 1/2 teaspoon thyme dried
  • 1/2 teaspoon oregano dried
  • 1/2 teaspoon pepper flakes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 teaspoon flour Use rice flour or chickpea flour for gluten-free.
  • 1 tablespoon tomato paste
  • 1/4 cup sun dried tomato oil packed or dried, chopped
  • 1 1/2 cups non-dairy milk Such as almond, cashew, oat or soy milk. use soy-free and/or nut-free, if needed
  • 1/4 cup vegan parmesan cheese plus more for garnish, use soy-free and/or nut-free, if needed
  • 1/4 cup Non-Dairy yogurt or non dairy cream or vegan sour cream or cream cheese. Use soy-free and/or nut-free, if needed.
  • 1 to 2 tablespoons basil plus more for garnish, chopped, fresh

Instructions

Make the pasta.
    Cup of Yum
  1. Cook the pasta according to package directions, if you haven't already, in salted water. Drain and rinse with cold water, then add a few drops of olive oil, and toss well. Set aside while you make the sauce.
Make the tofu.
  1. Press the tofu for at least 15 minutes, and slice into 1/2” slabs. Then, in a shallow bowl or on a plate, add the salt, pepper, paprika, and cornstarch, and mix really well.
  2. Take each slab of tofu, and place it in the bowl, and flip it around to coat it with the mixture. Repeat for all of the tofu.
  3. Heat a large skillet over medium-high heat, and add the oil. Once the oil is hot, add the tofu slabs to the skillet and cook for 2 to 4 minutes on each side until nice and crispy. Then, remove from the skillet and set aside. Slice Just before serving
Make the sauce.
  1. Heat the same skillet that you used for the tofu over medium heat. Add the oil from the from the jar of sun-dried tomatoes or olive oil. Once the oil is hot , then add the garlic and mix in for 5 to 10 seconds.
  2. Add the onion and a good pinch of salt, and cook until the onion is translucent, 4-5 minutes. Stir occasionally and add splashes of water to help the onion cook evenly.
  3. Mix all of the spices, herbs, salt, and flour into the onion mixture, and cook for half a minute, then mix in the tomato paste and sun dried tomatoes.
  4. Add 1/2 cup of the non-dairy milk, and press and mix really well to pick up all of the tomato paste, flour, and spices, so that they don't lump up. Once the mixture is homogeneous, add in the rest of the non-dairy milk, the vegan parmesan, and the non-dairy yogurt or cream, if using. Mix well and bring to a boil.
  5. Taste the sauce and adjust salt and flavor. Then, add the cooked pasta, toss well, and switch off the heat. If the sauce is too thick, you can stir in some more non-dairy milk before you switch off the heat. Let it start to simmer, then switch off the heat.
  6. Mix in the fresh basil, then plate the pasta by dishing it into bowls and topping it with the crisped and sliced paprika tofu, more fresh herbs, and vegan parmesan! And wait for a proposal.

Notes

  • Substitute chickpea flour tofu or soy-free vegan chicken for soy-free versions of tofu.
  • Use soy-free, nut-free non-dairy yogurt, Parmesan, and milk to avoid allergens.
  • For gluten-free, select gluten-free pasta and use rice flour or gluten-free flour blends.

Nutrition Information

Calories 328kcal (16%) Carbohydrates 47g (16%) Protein 14g (28%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 680mg (28%) Potassium 450mg (10%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 724IU (14%) Vitamin C 8mg (9%) Calcium 238mg (24%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 328

% Daily Value*

Calories 328kcal 16%
Carbohydrates 47g 16%
Protein 14g 28%
Fat 10g 15%
Saturated Fat 1g 5%
Sodium 680mg 28%
Potassium 450mg 10%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 724IU 14%
Vitamin C 8mg 9%
Calcium 238mg 24%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.