Vegan Marry Me Chicken

4.67 from 3 ratings

With crispy tofu chicken and our signature Marry Me sauce, this vegan Marry Me chicken is a fun vegan take on the classic dinner. The sauce comes together in about 45 minutes, and the tofu "chicken" only takes a few ingredients to make. So if you want to join the Marry Me movement, you've got to make this vegan chicken recipe!

Prep Time15

Cook Time45

Total Time1

Course: Main Dishes, Pastas

Cuisine: Italian, Mediterranean

Diet: Diabetic, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: chickpea tofu recipe, marry me chicken, vegan chicken and dumplings, vegan marry me chicken, vegetarian marry me chicken

Servings: servings

Author: Sarah Bond

Ingredients

Vegan "Chicken" Tofu

2 16-oz blocks firm tofu 453 g each
4 Tbsp cornstarch
2 Tbsp soy sauce 30 mL
2 Tbsp water 30 mL
½ cup Italian breadcrumbs 56 g
2 Tbsp oil 30 mL

Vegan Marry Me Sauce

2 Tbsp vegan butter 28 g
4 cloves garlic minced
½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika
¼ tsp ground black pepper
½ cup sun-dried tomatoes roughly chopped
1 tsp dijon mustard
1 13-oz can coconut milk 385 mL
½ cup grated vegan parmesan 40 g
2 Tbsp chopped fresh basil

Instructions

Freeze Tofu (optional): Drain tofu and cut each piece in half to create thinner slabs. Press the tofu for at least 20 minutes (either with a tofu press or by wrapping the pieces in clean towels and setting something heavy on top). When finished, pat dry and freeze until solid. Transfer to fridge and allow it to thaw.
This step give the tofu a chewy texture more similar to chicken!
Bread Tofu: Pat dry the thawed tofu. In a large, shallow bowl or container, mix together 4 Tbsp cornstarch, 2 Tbsp soy sauce, and 2 Tbsp water. Put ½ cup Italian breadcrumbs in a separate bowl.
Working one at a time, dip each piece of tofu into the cornstarch slurry and then into the breadcrumbs, then set aside.
Make Sauce: Heat 2 Tbsp vegan butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant. Stir in ½ cup sun-dried tomatoes, 1 tsp dijon mustard, and 1 13-oz can coconut milk. Continue cooking on medium, uncovered, for 5 minutes. Cover to keep warm.
Cook Tofu: Heat 2 Tbsp oil over medium in a large pan. Add tofu and cook for about 5 minutes per side, or until golden brown and crispy (you may need to work in batches).
Serve: Stir ½ cup grated vegan parmesan and 2 Tbsp chopped fresh basil into sauce. Serve over Tofu Chicken with pasta or rice!

Video

Notes

Storage: This recipe is best eaten right away, but if you have leftovers, here’s what to do. Store the crispy tofu separately and reheat it in the oven, air fryer, or on the stovetop to keep it crispy. It will keep in the fridge for up to 3 days in an airtight container.

The sauce can be kept in the fridge for up to 5 days. To reheat it, use the microwave or stove top to reheat it slowly by adding a small amount of broth to rehydrate it.

Can I use vegan pre-made chicken in place of tofu?

Yes, to save a little time, you can use frozen pre-made vegan chicken. You can also use mushrooms, like my fried oyster mushrooms.

Do I need to bread the tofu?

Yes, I think the "chicken" should be crispy, like chicken parmesan, when paired with a creamy sauce. Other vegan Tuscan chicken recipes don't use crispy tofu, but they should!

What is the best vegan parmesan to use?

Vegan parmesan is the most forgiving of vegan cheeses. My preferred one is Follow Your Heart Vegan Parmesan Shreds.

Nutrition