Marry Me Vegan Chicken with Creamy Sun-Dried Tomato Pasta Recipe

Introduction

This Marry Me Vegan Chicken features crispy tofu “fillets” served atop a rich, creamy tomato and herb pasta. It’s a comforting and flavorful plant-based dish that’s sure to impress both vegans and non-vegans alike.

Ingredients

• 200g tofu, sliced into 0.5-inch thick “fillets”
• 1 tbsp cornflour
• 1 tsp smoked paprika
• 1 tsp garlic pepper
• 1 tsp oregano
• 1 tsp salt
• 3 tbsp oil, for frying
• 1 tbsp (15g) butter
• 2 shallots, finely diced
• 2 cloves of garlic, minced
• 5-6 sun-dried tomatoes, finely diced
• 2 tbsp tomato puree
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp smoked paprika
• 2 tsp oregano
• 1 tsp cayenne chili pepper
• Salt & pepper, to taste
• 500ml vegetable stock
• 150ml plant-based cream
• 150g bow-tie (farfalle) pasta
• 1 handful fresh basil, chopped

Instructions

1. Step 1: Melt the butter in a large saucepan or casserole dish over low-medium heat. Add the finely diced shallots and sauté for 5–6 minutes until soft and translucent.
2. Step 2: Stir in the minced garlic and cook for an additional minute to release its aroma.
3. Step 3: Mix in the tomato puree, diced sun-dried tomatoes, garlic powder, onion powder, smoked paprika, oregano, cayenne chili pepper, salt, and pepper. Stir well to combine.
4. Step 4: Pour in the vegetable stock while stirring, then add the bow-tie pasta. Bring to a boil and then reduce to a simmer, cooking for 7–8 minutes. Stir frequently to prevent sticking.
5. Step 5: Once the pasta is nearly cooked, pour in the plant-based cream and stir to incorporate. Check the pasta doneness and simmer a little longer if needed until pasta reaches your desired consistency.
6. Step 6: While the pasta simmers, drain and pat dry the tofu, removing excess moisture by gently squeezing with a clean cloth. Slice tofu into 0.5-inch thick fillets.
7. Step 7: Mix cornflour with smoked paprika, garlic pepper, oregano, and salt on a plate or container. Dredge tofu fillets in this seasoned cornflour mixture, ensuring full coating.
8. Step 8: Heat oil in a shallow pan over medium heat. Fry tofu fillets for about 2–3 minutes until crispy and golden on both sides. Remove and slice thinly on a chopping board.
9. Step 9: Place sliced tofu fillets over the creamy Marry Me pasta. Sprinkle chopped fresh basil on top and season with extra garlic pepper if desired. Serve immediately for best texture and flavor.

Tips & Variations

• Press the tofu well before cooking to remove as much moisture as possible for a crispier texture.
• Substitute plant-based cream with canned coconut milk for a slightly different richness.
• Add a splash of white wine when simmering the tomato sauce for extra depth of flavor.
• Use gluten-free pasta if you prefer a gluten-free version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally and adding a splash of plant-based cream or vegetable stock if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tofu for this recipe?

Firm or extra-firm tofu works best because it holds its shape during frying and provides a nice texture similar to chicken. Avoid silken tofu as it is too soft for this method.

Is this recipe spicy?

It has a mild to moderate heat thanks to the cayenne chili pepper. You can adjust the amount or omit it entirely if you prefer a milder dish.

Marry Me Vegan Chicken with Creamy Sun-Dried Tomato Pasta Recipe

Print Recipe

★★★★★

4.7 from 200 reviews

A creamy, flavorful vegan take on the classic ‘Marry Me’ pasta dish featuring crispy tofu ‘chicken’ fillets, sun-dried tomatoes, smoky spices, and a rich plant-based cream sauce served with bow-tie pasta and fresh basil.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Frying and Stovetop
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegan Chicken (Tofu) Fillets

• 200g tofu, sliced into 0.5-inch thick fillets
• 1 tbsp cornflour
• 1 tsp smoked paprika
• 1 tsp garlic pepper
• 1 tsp oregano
• 1 tsp salt
• 3 tbsp oil, for frying
• 1 tbsp (15g) butter

Sauce and Pasta

• 2 shallots, finely diced
• 2 cloves garlic, minced
• 5–6 sun-dried tomatoes, finely diced
• 2 tbsp tomato puree
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp smoked paprika
• 2 tsp oregano
• 1 tsp cayenne chili pepper
• Salt & pepper, to taste
• 500ml vegetable stock
• 150ml plant-based cream
• 150g bow-tie (farfalle) pasta
• 1 handful fresh basil, chopped

Instructions

1. Prepare the Pasta Base: Melt the butter in a large saucepan or casserole dish over low-medium heat. Add the finely diced shallots and sauté for 5-6 minutes until soft and translucent.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
3. Add Tomato and Spices: Mix in the tomato puree, diced sun-dried tomatoes, garlic powder, onion powder, smoked paprika, oregano, cayenne chili pepper, salt, and pepper. Stir well to combine.
4. Simmer with Stock and Pasta: Pour in the vegetable stock while stirring, then add the bow-tie pasta. Bring to a boil, then reduce to a simmer and cook for 7-8 minutes, stirring frequently to prevent sticking.
5. Add Cream and Finalize Pasta: Once the pasta is nearly cooked, pour in the plant-based cream, stir to incorporate, and simmer a little longer if needed until the pasta reaches desired consistency.
6. Prepare the Vegan Chicken (Tofu): While the pasta simmers, drain and pat the tofu dry with a clean cloth to remove excess moisture. Slice into 0.5-inch thick fillets.
7. Coat the Tofu: On a plate or shallow container, mix cornflour with smoked paprika, garlic pepper, oregano, and salt. Dredge tofu fillets in the seasoned cornflour mixture until fully coated.
8. Fry the Tofu: Heat oil in a shallow pan over medium heat. Fry the tofu fillets for 2-3 minutes on each side until crispy and golden. Remove and slice thinly on a chopping board.
9. Serve the Dish: Plate the creamy Marry Me pasta, top with sliced tofu fillets, sprinkle chopped fresh basil on top, and season with extra garlic pepper if desired. Serve immediately for best texture and flavor.

Notes

• Drain and press tofu thoroughly to remove moisture for a better crust when frying.
• Stir pasta frequently during cooking to prevent sticking.
• Adjust cayenne chili pepper according to spice preference.
• Use fresh basil or substitute with dried oregano if basil is unavailable.
• Serve immediately as tofu will lose crispiness if left to sit.

Keywords: vegan marry me pasta, tofu chicken, plant-based creamy pasta, sun-dried tomato pasta, vegan main dish, smoky vegan pasta