Description
A delicious vegan twist on the classic Marry Me Chicken, featuring creamy tofu and a delightful blend of herbs and spices for a comforting dish perfect for any occasion.
Ingredients
Scale
- 6 ounces pasta of choice
- 7 ounces firm or extra-firm tofu, pressed and sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon cornstarch
- 2 teaspoons oil (for frying the tofu)
- 2 teaspoons oil (from sun-dried tomatoes or olive oil)
- 3 cloves garlic, minced
- 1/2 cup chopped onion
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper flakes
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon flour (rice or chickpea flour for gluten-free)
- 1 tablespoon tomato paste
- 1/4 cup chopped sun-dried tomatoes
- 1 1/2 cups non-dairy milk
- 1/4 cup vegan Parmesan
- 1/4 cup non-dairy yogurt
- 1 to 2 tablespoons chopped fresh basil
Instructions
- Cook the pasta according to the package instructions, then drain and set aside.
- Press tofu to remove excess moisture, slice, and season with salt, pepper, paprika, and cornstarch.
- Cook tofu in oil until golden and crispy, then set aside.
- Sauté garlic and onion in remaining oil until translucent.
- Add spices, then stir in flour, tomato paste, and sun-dried tomatoes; gradually whisk in non-dairy milk and simmer.
- Combine sauce with cooked pasta and tofu, then stir in vegan Parmesan, yogurt, and basil. Adjust consistency with reserved pasta water if needed.
Notes
For a creamier texture, stir continually when creating the sauce. Optional: garnish with fresh basil and more vegan Parmesan.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan pasta, tofu chicken, creamy pasta, plant-based comfort food, easy dinner
