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Vegan Marry Me “Chicken” Pasta with Crispy Tofu

Creamy dairy-free sun-dried tomato pasta topped with golden crispy tofu for a plant-based twist on the viral classic.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired, Vegan
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crispy Tofu
  • 14 oz extra-firm tofu pressed and cubed
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp cornstarch
Sauce & Pasta
  • 12 oz pasta
  • 4 cloves garlic minced
  • 0.75 cup sun-dried tomatoes chopped
  • 1 cup coconut cream
  • 1 cup vegetable broth
  • 0.25 cup nutritional yeast
  • 1 tsp Italian seasoning

Equipment

  • Large skillet
  • Large pot
  • Colander
  • Knife and cutting board

Method
 

  1. Press and cube tofu, then season and coat with cornstarch.
  2. Pan-fry tofu until golden and crispy; set aside.
  3. Cook pasta until al dente and reserve pasta water.
  4. Sauté garlic and red pepper flakes in olive oil.
  5. Add sun-dried tomatoes, coconut cream, and broth; simmer.
  6. Stir in nutritional yeast and seasoning until thickened.
  7. Combine pasta and sauce, adjusting with pasta water if needed.
  8. Fold in crispy tofu and garnish before serving.

Notes

For extra richness, stir in a tablespoon of vegan butter before serving.