This Marry Me tofu recipe is an irresistibly creamy pasta dish that transforms simple ingredients into a romantic, protein-packed dinner. Golden, crispy tofu cubes mingle with sun-dried tomatoes and fresh basil in a luscious Parmesan cream sauce. It’s an easy tofu dinner ready in just 35 minutes, perfect for a cozy date night at home or impressing guests with minimal effort.

I first fell in love with the flavors of this Italian tofu recipe during a summer spent in the countryside, where simple, fresh ingredients were celebrated daily. The combination of creamy sauce and hearty tofu reminds me of sitting at a long wooden table surrounded by good friends and lively conversation. I often pair it with a light appetizer like my cheesy spinach artichoke pinwheels or a simple green salad for a complete meal. It has the same comforting appeal as a classic chicken parmesan but with a delightful vegetarian twist that never fails to win over even the most devoted meat lovers.

What You’ll Need for Your Marry Me Tofu Recipe

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Marry Me Tofu

This Marry Me tofu recipe creates a creamy, restaurant-worthy pasta dish in just 35 minutes. Perfect for date night with crispy tofu and rich sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Italian-American

Servings 4 servings

Calories 580 kcal

Equipment

• cutting board
• knife
• mixing bowl
• measuring spoons
• large non-stick skillet
• large pot
• wooden spoon

Ingredients

  

Tofu

• 14 oz firm tofu drained and pressed

Tofu Seasoning

• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 0.5 tsp red pepper flakes
• 0.25 tsp salt
• 0.25 tsp black pepper

Sauce

• 0.5 cup sun-dried tomatoes in oil drained and chopped
• 3 cloves garlic minced
• 0.5 cup vegetable broth
• 0.5 cup heavy cream
• 0.25 cup grated Parmesan cheese
• 2 tbsp fresh basil chopped

Pasta

• 1 lb dried pasta such as rigatoni or fettuccine

Instructions

 

• Place the pressed tofu block on a cutting board and cut it into 1-inch cubes. In a medium bowl, toss the tofu cubes with the olive oil, garlic powder, oregano, red pepper flakes, salt, and black pepper until evenly coated.
• Heat a large, non-stick skillet over medium-high heat. Add the seasoned tofu and cook for 8-10 minutes, turning occasionally, until the cubes are golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside on a plate.
• Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until al dente, then drain, reserving 1/2 cup of the pasta cooking water.
• Using the same skillet, reduce the heat to medium. Add the sun-dried tomatoes and minced garlic, sautéing for 1 minute until the garlic is fragrant. Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
• Stir in the heavy cream and Parmesan cheese, simmering for 3-4 minutes until the sauce has slightly thickened and the cheese has melted. Add the cooked tofu and fresh basil to the sauce, stirring gently to combine.
• Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is evenly coated in the creamy sauce. Serve immediately.

Notes

Use firm or extra-firm tofu for best results. Pressing the tofu removes excess water for a crispier texture.

Keyword creamy sauce, pasta, tofu, vegetarian

Ways to Customize This Dish

• Make It Vegan: Use dairy-free cream and nutritional yeast or vegan Parmesan cheese.
• Add More Vegetables: Stir in spinach, mushrooms, or roasted red peppers with the sun-dried tomatoes.
• Spice It Up: Increase the red pepper flakes or add a dash of hot sauce for more heat.

My Favorite Tips for Perfect Results

• Press Your Tofu: Take the time to press it thoroughly for at least 15 minutes to remove excess water, which helps it achieve a golden, crispy crust when cooked.
• Don’t Skip Pasta Water: The starchy reserved pasta water is key for helping the creamy sauce cling to every noodle, creating a restaurant-quality finish.
• Brown Tofu Well: Cook the tofu in a single layer without overcrowding the pan to ensure each piece gets properly crispy on all sides.
• Use Fresh Ingredients: Freshly grated Parmesan and fresh basil make a significant difference in the final flavor compared to pre-packaged alternatives.

How to Store and Reheat Your Leftovers

• Store: Place cooled leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it chills.
• Freeze: While possible, freezing is not recommended as the creamy sauce may separate upon thawing, affecting the texture.
• Reheat: Gently warm in a skillet over low heat, adding a splash of broth or milk to loosen the sauce if needed. Microwave reheating can make the tofu rubbery.
• Make-Ahead Tip: You can press and cube the tofu a day in advance, storing it covered in the fridge to speed up dinner prep.

Frequently Asked Questions

More Creamy Pasta Dishes You’ll Love

• Creamy Garlic Pasta
• Shrimp Burrata Spaghetti
• Burrata Cacio e Pepe
• Spinach Ricotta Stuffed Shells
• Baked Sun-Dried Tomato Tortellini
• Blue Cheese Pasta with Walnuts

Why This Marry Me Tofu Recipe Is a Favorite

With its perfect balance of crispy tofu, creamy sauce, and vibrant sun-dried tomatoes, this dish delivers restaurant-quality flavor with simple, wholesome ingredients. It’s the kind of easy tofu dinner that feels special enough for a celebration but practical enough for a busy Tuesday night. I hope this Marry Me tofu recipe becomes a cherished favorite in your home, creating delicious memories around your own table.