The Veganist's Two Year Anniversary!

For the Tofu:

• 1 block (350g/ 12.3oz) extra-firm tofu drained, and torn into bite-sized pieces
• 3 tablespoons all-purpose flour (gluten-free if preferred)
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Marry Me Sauce:

• 2 tablespoons olive oil
• 4 cloves garlic minced or pressed
• 1 cup vegetable broth
• 1 cup vegan culinary cream (we use Belsoy)
• 2 tablespoons nutritional yeast
• 1 teaspoon crushed red pepper flakes (reduce or omit if you don't like spice)
• ½ teaspoon oregano
• ¼ teaspoon thyme
• ¼ teaspoon salt (or to taste)
• ⅓ cup sun-dried tomatoes drained if in oil and chopped
• 1 handful fresh basil leaves roughly chopped
• 1 cup shredded parmesan (optional)

Instructions

• Add the tofu, flour, salt, and pepper to a medium bowl and gently toss to evenly coat the tofu in the flour mixture.
• Heat the olive oil in a large skillet or non-stick pan over medium-high heat. When hot, add the tofu pieces discarding any extra flour. Fry the tofu for a few minutes per side until golden brown all over. Remove the tofu from the pan and set aside on a plate.
• Return the pan to the stove and reduce the heat to medium. Add the garlic and cook for about 60 seconds until it just starts to brown. Pour in the vegetable broth and use your spoon to scrape any bits off the bottom of the pan while stirring. Add the vegan culinary cream, nutritional yeast, crushed red pepper flakes, oregano, thyme, and salt. Mix well, bring to a simmer and cook for a few minutes.
• Return to the tofu to the pan with the sauce and stir in the sun-dried tomatoes. Heat through and cook a few minutes more.
• Garnish with the basil and serve hot over pasta, rice, quinoa, mashed potatoes or with crusty bread. (We prefer this over pasta)