Marry Me Tofu Linguine Is Worth Saying Yes To.

Marry me tofu is my plant-forward twist on the viral marry me chicken. Crispy, golden tofu and linguine get tossed in a creamy sun-dried tomato basil sauce for a dinner that is easy enough for a weeknight but tastes like a total showstopper.

It's a must-make.

Trust me, marry me tofu is worth making on repeat. Here is why:

• One pan magic. Minimal dishes and maximum flavor, with a dinner the whole family will ask for again.
• Perfectly golden tofu. Crisp on the outside and tender on the inside.
• Easy enough for a weeknight. From stovetop to table in about 30 minutes.
• So much flavor. The creamy sun-dried tomato basil sauce and salty feta bring the wow, no vows required.

Let’s talk texture and flavor.

This cozy dinner is creamy comfort food with a gourmet edge. The sauce is velvety from the cream, layered with savory depth from tomato paste, garlic and sun-dried tomatoes, and finished with salty feta and fresh parsley. The tofu cubes are sautéed until golden and slightly crisp, so you get a satisfying bite in every forkful.

What you'll need.

Here's what you're going to need to make marry me tofu:

• Extra firm tofu – press it well and cut it into even cubes for the crispiest bite.
• Olive oil – or your favorite cooking oil.
• Heavy cream – dairy heavy cream, plant-based heavy cream, cashew cream or creamy oat milk all work.
• Vegetable stock – low sodium or regular.
• White wine – adds richness and depth to the sauce.
• Tomato paste – boosts the tomato flavor and helps thicken the sauce.
• Sun-dried tomatoes – the julienned kind, roughly chopped.
• Garlic and green onions – fresh garlic gives the best flavor.
• Linguine – or any thickness of spaghetti you like.
• Feta cheese – dairy or plant-based. Chopped Kalamata olives make a great swap.
• Herbs – dried basil for the sauce, plus fresh parsley. Fresh basil is a bonus if you have it.
• Kosher salt and black pepper – to season.
• Cornstarch (optional) – for a quick slurry if you want a thicker sauce.

For exact ingredient quantities, please see the recipe card below!

Customize it your way.

This marry me tofu is easy to personalize with what you have in the fridge. Try one of these twists:

• Stir in a few handfuls of spinach or kale for extra greens.
• Swap the sun-dried tomatoes for roasted red peppers.
• Add grated parmesan (or vegan parmesan) to make it extra cheesy.
• Top with toasted pine nuts for crunch and richness.
• Add red pepper flakes, chipotle powder or a drizzle of chili oil for heat.
• Stir a little butter into the sauce for extra richness.

Flexible dietary swaps.

Here are some easy ways to adapt this recipe:

• Vegan – use plant-based heavy cream or oat milk and plant-based feta, or swap the feta for chopped Kalamata olives.
• Gluten-free – use gluten-free pasta or serve it over rice.
• Low carb – skip the pasta and serve it over zucchini noodles, spaghetti squash or cauliflower.
• Soy-free – swap the tofu for chickpeas, white beans or sautéed mushrooms.
• Higher protein – toss in cooked lentils, chickpeas or edamame.

How to make marry me tofu pasta.

This creamy marry me tofu pasta comes together fast. Here is how:

How to serve it.

There are so many ways to enjoy this saucy pasta dinner:

• Garnish with fresh basil, parsley and green onion.
• Serve with warm, crusty bread to soak up the sauce.
• Add a simple side salad, like my Roasted Pumpkin Salad.
• Skip the pasta and serve it over rice or creamy polenta.
• Pack the leftovers for lunch the next day.
• Make it flex – swap the tofu for sliced grilled chicken or sautéed shrimp, or serve a side of chicken for the meat lovers at the table.

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