Nikoleta Kováč
A vegan twist on the legendary “marry me chicken”: crispy tofu in a rich Tuscan cream sauce with sundried tomatoes, garlic and basil, served with rice or pasta. The recipe makes 2 generous, filling servings, or 3 moderate ones. Marinate the tofu the day before if you can; it makes all the difference.
For the tofu:
400g firm tofu
2 tbsp olive oil
2 tbsp soy sauce
2 cloves garlic, grated
1 tsp dried oregano
1/2 tsp sweet paprika
1/2 tsp smoked paprika
1 tbsp nutritional yeast
1 tsp sriracha (or chilli flakes)
2 tbsp water
1 tsp vinegar
2 tbsp cornflour
For the sauce:
1/2 tbsp olive oil
3 cloves garlic, chopped
100g sundried tomatoes in oil, drained and finely chopped
1/4 tsp dried oregano
1/4 tsp dried thyme
Fresh basil, plus extra to serve
A pinch of chilli flakes
250ml vegetable stock
250ml soya cooking cream
3 tbsp nutritional yeast
1/4 tsp salt
15g lemon slices
To serve:
200g round-grain rice (or pasta)
A vegan twist on the legendary “marry me chicken”: crispy tofu in a rich Tuscan cream sauce with sundried tomatoes, garlic and basil, served with rice or pasta. The recipe makes 2 generous, filling servings, or 3 moderate ones. Marinate the tofu the day before if you can; it makes all the difference.
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