Marry me pasta with a smoky, creamy sauce topped with seared, sliced tofu is an easy meal that is absolutely addictive. Options for Soy-free, nut-free, and gluten-free.
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Marry me pasta and marry me chicken have been making the rounds on social media, so here’s my vegan version! I make this easy and super delicious pasta with a delicious smoky creamy sauce with sun-dried tomatoes, and top it with spiced tofu that is spiced with with pepper and paprika, that we sear and slice, like you would a chicken breast. You serve the tofu over the creamy pasta and top it with vegan parmesan.
It’s a simple but flavorful pasta recipe with just a few everyday ingredients, and it’s super versatile, as well. You can use whatever herbs you like. The tofu is simply spiced and then nicely seared on a skillet to add amazing texture and flavor! The sauce isn’t really spicy, and the pepper flakes add a nice flavor, but if you are sensitive to heat, then you can reduce the pepper flakes in the sauce.
I don’t know if anybody’s going to marry you with this pasta, but it certainly made my husband very happy! Make it for the smiles, yummmms and love.
Why You’ll Love Marry Me Pasta
- easy weeknight pasta with super addictive, smoky, creamy sauce
- crispy, pan-seared paprika tofu
- simple ingredients that are easy to find at the regular grocery store
- nut-free with easy soy-free and gluten-free options
More Amazing Vegan Pasta Recipes
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Marry Me Pasta (Vegan Marry Me Tofu-Chikin pasta)
Marry me pasta with a smoky, creamy sauce topped with seared, sliced tofu is an easy meal that is absolutely addictive. Everyday ingredients! Options for Soy-free, nut-free, and gluten-free .
Servings: 4
Calories: 328kcal
Ingredients
For the Pasta
- 6 ounces (170.1 g) pasta of choice cooked according to instructions on the package. Use gluten-free if needed. (Pictured chiocciole pasta)
For the Tofu
- 7 ounces (198.45 g) firm or extra firm tofu pressed for at least 15 minutes, then sliced into ½” thick slabs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon cornstarch
- 2 teaspoons oil
For the Sauce
- 2 teaspoons oil from the jar of sun-dried tomatoes, or use olive oil
- 3 cloves garlic minced
- ½ cup (80 g) chopped onion
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon pepper flakes
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 teaspoon flour Use rice flour or chickpea flour for gluten-free.
- 1 tablespoon tomato paste
- ¼ cup (27.5 g) chopped sun dried tomato oil packed or dried
- 1 ½ cups (354.88 ml) non dairy milk Such as almond , cashew, oat or soy milk. use soy-free and/or nut-free, if needed
- ¼ cup (25 g) vegan Parmesan plus more for garnish, use soy-free and/or nut-free, if needed
- ¼ cup (59.15 ml) non-dairy yogurt or non dairy cream or vegan sour cream or cream cheese. Use soy-free and/or nut-free, if needed.