Vegan Marry Me “Chicken” Pasta with Crispy Tofu

A Creamy, Dairy-Free Comfort Dish So Good It Might Just Inspire a Proposal

If you’ve ever tasted the viral “Marry Me Chicken” dish, you know it’s famous for its creamy sun-dried tomato sauce and irresistible flavor. But what if you could enjoy that same rich, romantic comfort — completely plant-based?

This Vegan Marry Me “Chicken” Pasta with Crispy Tofu transforms the classic into a dairy-free, meat-free masterpiece without sacrificing flavor. Golden crispy tofu replaces chicken, while a luxurious coconut cream and sun-dried tomato sauce coats every strand of pasta. The result? A bold, savory, slightly tangy pasta dish that’s perfect for weeknight dinners, date nights, or when you simply crave something indulgent yet wholesome.

Whether you’re fully vegan or just exploring plant-based meals, this recipe delivers serious comfort food vibes — with ingredients you can feel good about.

Why Is It Called “Marry Me” Pasta?

The original dish earned its name because it was supposedly so delicious that it inspired marriage proposals. While we can’t guarantee life-changing romantic outcomes, we can promise:

• Creamy, velvety sauce
• Bold sun-dried tomato flavor
• Savory garlic and Italian herbs
• Perfectly crispy, protein-packed tofu
• Restaurant-level presentation

This vegan marry me pasta is comforting, satisfying, and incredibly flavorful — all without dairy or meat.

Ingredients

For the Crispy Tofu:

• 14 oz (400g) extra-firm tofu, pressed and cubed
• 2 tablespoons olive oil
• 1 tablespoon cornstarch
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Creamy Sun-Dried Tomato Sauce:

• 2 tablespoons olive oil (or oil from sun-dried tomatoes)
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ cup chopped sun-dried tomatoes (oil-packed, drained)
• 1 cup full-fat coconut milk or coconut cream
• ¾ cup vegetable broth
• 3 tablespoons nutritional yeast
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste

For the Pasta:

• 12 oz (340g) pasta (penne, fettuccine, or rigatoni work well)
• ½ cup reserved pasta water
• Fresh basil, chopped (for garnish)

Instructions

Step 1: Press and Prep the Tofu

1. Press the tofu for at least 20 minutes to remove excess moisture.
2. Cut into bite-sized cubes.
3. In a bowl, toss tofu with olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.

Step 2: Cook the Tofu

4. Heat a large skillet over medium heat.
5. Add tofu in a single layer (avoid overcrowding).
6. Cook 3–4 minutes per side until golden and crispy on all sides.
7. Remove from skillet and set aside.

Step 3: Boil the Pasta

8. Bring a large pot of salted water to a boil.
9. Cook pasta according to package instructions until al dente.
10. Reserve ½ cup of pasta water before draining.

Step 4: Make the Sauce

11. In the same skillet used for tofu, add olive oil.
12. Sauté garlic for 30 seconds until fragrant.
13. Stir in red pepper flakes and sun-dried tomatoes.
14. Pour in coconut milk and vegetable broth.
15. Add nutritional yeast and Italian seasoning.
16. Simmer gently for 5–7 minutes until slightly thickened.

Step 5: Combine Everything

17. Add cooked pasta to the sauce.
18. Toss to coat, adding reserved pasta water gradually to loosen and emulsify the sauce.
19. Fold in crispy tofu.
20. Taste and adjust salt and pepper.

Step 6: Garnish and Serve

21. Sprinkle with fresh basil and extra red pepper flakes if desired.
22. Serve warm and enjoy immediately.

Vegan Marry Me “Chicken” Pasta with Crispy Tofu

Creamy dairy-free sun-dried tomato pasta with golden crispy tofu — a comforting and flavorful plant-based dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian-inspired, Vegan

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Crispy Tofu

• 14 oz extra-firm tofu pressed and cubed
• 2 tbsp olive oil
• 1 tbsp cornstarch
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper

Sauce & Pasta

• 12 oz pasta
• 4 cloves garlic minced
• 0.5 cup sun-dried tomatoes chopped
• 1 cup coconut milk full-fat
• 0.75 cup vegetable broth
• 3 tbsp nutritional yeast
• 1 tsp Italian seasoning

Equipment

• Large skillet
• Large pot
• Knife
• Cutting board

Method

 

1. Press and cube tofu. Toss with oil, cornstarch, and seasonings.
2. Pan-fry tofu until golden and crispy. Set aside.
3. Cook pasta until al dente. Reserve pasta water.
4. Sauté garlic, add sun-dried tomatoes, coconut milk, broth, and seasonings.
5. Simmer sauce until thickened.
6. Add pasta and reserved water to sauce. Toss to coat.
7. Fold in crispy tofu and garnish with basil before serving.

Notes

For extra creaminess, blend the sauce before adding pasta. Adjust spice level with red pepper flakes.

What Makes This Vegan Pasta So Creamy?

The magic comes from:

• Coconut milk or coconut cream for richness
• Nutritional yeast for cheesy depth
• Reserved pasta water for silky emulsification
• Sun-dried tomatoes for concentrated umami flavor

Unlike heavy dairy-based sauces, this version feels indulgent yet lighter — without sacrificing texture.

Tips for Perfect Crispy Tofu

If you’ve struggled with soggy tofu before, here’s how to guarantee crispiness:

• Always use extra-firm tofu.
• Press thoroughly to remove moisture.
• Toss with cornstarch for a light crust.
• Don’t flip too early — let it develop a golden crust.
• Avoid overcrowding the pan.

For extra crispiness, you can bake at 400°F (200°C) for 25 minutes or air fry at 375°F for 15 minutes.

Flavor Variations

Want to customize your plant-based comfort dinner?

1. Spinach Addition

Stir in 1–2 cups fresh spinach at the end until wilted.

2. Mushroom Upgrade

Sauté sliced mushrooms before adding garlic for extra depth.

3. Extra Creamy

Blend the sauce briefly for an ultra-smooth finish.

4. Gluten-Free Option

Use gluten-free pasta — the sauce remains unchanged.

5. Protein Boost

Add white beans or chickpeas along with tofu.

Serving Suggestions

This vegan marry me pasta pairs beautifully with:

• Garlic bread
• Simple green salad with lemon vinaigrette
• Roasted asparagus
• Sparkling water with lemon

It’s elegant enough for a date night but easy enough for a weeknight dinner.

Storage & Meal Prep

• Refrigerator: Store leftovers in airtight container up to 4 days.
• Reheat: Add a splash of vegetable broth or water when reheating.
• Freezer: Sauce freezes well separately for up to 2 months.

This recipe reheats beautifully, making it perfect for meal prep.

Is This Recipe Healthy?

This crispy tofu pasta recipe offers:

• Plant-based protein from tofu
• Healthy fats from olive oil
• Iron and fiber
• Dairy-free ingredients
• No cholesterol

While it’s rich and comforting, it’s also balanced and nourishing.

Frequently Asked Questions

Can I make this nut-free?

Yes. Coconut milk is technically not a tree nut. If allergic, substitute with oat cream or soy cream.

Can I use store-bought vegan chicken?

Absolutely. Swap tofu for plant-based chicken strips.

Does it taste like coconut?

Not strongly. The garlic, tomatoes, and seasoning balance it beautifully.

Why You’ll Love This Vegan Marry Me Pasta

• Creamy without dairy
• Crispy tofu adds texture
• Bold sun-dried tomato flavor
• Easy weeknight recipe
• Perfect for special occasions

This sun-dried tomato vegan pasta proves that plant-based comfort food can be just as satisfying as the original — maybe even better.