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This comforting vegan Marry Me Chicken Pasta is one of those dishes that instantly became a household favorite. With crispy seasoned tofu replacing chicken and a silky sauce rich with sun-dried tomatoes and plant-based cream, it’s hard to believe how quick and easy it is. It’s ready in under 20 minutes and tastes like something you’d get at a cozy candlelit dinner.
I first made this on a rainy night when I needed something rich and comforting without spending hours in the kitchen. It hit every craving and instantly became a repeat dinner.
Ingredients
- Extra firm tofu: gives this recipe its satisfying texture and holds up well when crisped in a pan
- Cornflour: ensures the tofu has a crispy golden crust
- Smoked paprika and cayenne: add depth and spice to both the tofu and sauce
- Shallots: are a gentle base flavor that melt perfectly into the sauce
- Fresh garlic: builds a rich savory profile in every bite
- Sun dried tomatoes: provide bold sweet tanginess and umami richness
- Tomato puree: deepens the overall tomato flavor in the creamy sauce
- Vegetable stock: brings the sauce together while enhancing all flavors
- Plant based cream: makes the sauce luscious and smooth without dairy
- Nutritional yeast: adds a nutty slightly cheesy flavor to replace parmesan
- Farfalle pasta: cooks evenly and catches the sauce in its folds
- Fresh basil: adds brightness and a fresh herbal finish
Step-by-Step Instructions
- Sauté the Aromatics:
- Start by heating a splash of oil in a large pan. Add finely diced shallots and sauté on medium low heat for four to five minutes until they become translucent and tender. Add minced garlic and cook for another minute stirring continuously to avoid burning
- Build the Sauce:
- Stir in tomato puree and finely diced sun dried tomatoes. Let this mixture cook for two minutes to enhance the flavors. Add the seasonings then pour in the vegetable stock. Add the pasta and bring it to a gentle boil then lower to simmer and cook for six to seven minutes stirring often to prevent sticking
- Finish the Sauce:
- Once the pasta is nearly cooked add the plant based cream and nutritional yeast. Stir until fully combined and creamy. Continue to simmer until the pasta is perfectly tender and the sauce is thickened
- Prepare the Tofu:
- While the pasta is simmering press your tofu gently with a cloth to remove excess moisture. Slice into even fillets about half an inch thick. Optional but fun step is to shape the tofu to resemble chicken fillets. Coat each slice evenly in cornflour and seasoning mix ensuring both sides are covered
- Cook the Tofu:
- Fry tofu in a hot oiled pan for two to three minutes on each side until golden and crispy. Transfer to paper towels to drain excess oil then slice into strips
- Assemble and Serve:
- Top the finished pasta with crispy tofu slices and scatter chopped fresh basil on top. Serve hot and enjoy the blend of textures and flavors
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One of my favorite parts of this dish is the sun dried tomatoes. They add such a unique punchy flavor and bring the whole sauce to life. My sister now requests this dish every time she visits and we laugh about how she once thought vegan food was boring.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave until piping hot. The tofu stays surprisingly crispy even after reheating
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Ingredient Substitutions
No tofu on hand Use a vegan breaded chicken cutlet or roasted butter beans
No shallots A small white onion will give a similar flavor
No plant based cream Try coconut milk or homemade cashew cream for a similar richness
Serving Suggestions
Pair with steamed broccoli or green beans for added veggies. It also goes wonderfully with warm garlic bread or a crisp salad to balance the creamy pasta
Cultural Context
The original Marry Me Chicken pasta is rooted in the idea that it’s so good it might inspire a proposal. This vegan version keeps the spirit of comfort and indulgence but makes it accessible to plant based eaters too
Frequently Asked Questions About Recipes
- → Can I make this pasta gluten-free?
Yes, simply swap in your favorite gluten-free pasta. All other listed ingredients are naturally gluten-free, but always double-check labels.
- → Is this dish spicy?
It has a moderate heat level from cayenne pepper. For a milder version, omit or reduce the cayenne seasoning.
- → What can I use instead of tofu?
You can use breaded vegan chicken alternatives or butter beans for a protein substitute. Each offers a different texture and flavor profile.
- → Can I prepare the tofu differently?
Yes! Air fry at 200°C for 15 minutes or bake at 190°C for 20 minutes. Both methods yield crispy tofu with less oil.
- → How should I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave until hot; the tofu stays surprisingly crisp.
- → Can I substitute sun-dried tomatoes?
Yes, roasted red peppers work well as a replacement, though they provide a slightly different sweetness and texture.