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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!
save this recipe!If you’ve been on social media recently, you’ve probably seen my Marry Me chickpeas or Marry Me butter beans. Millions of viewers are loving them and have been putting their own twists on them. With inspiration all around, I knew I needed to make a vegan “chicken” version.
What I came up with was using the breading recipe for my crispy baked tofu nuggets (a staple tofu recipe!) to make a “chicken” cutlet on the stovetop. I then paired this with a veganized version of my staple Tuscan Marry Me sauce.
Tofu makes a great base for vegan chicken thanks to a nifty trick I use to replicate chicken’s texture. And as a sensory scientist, I can confirm it truly does replicate chicken’s texture. So let me teach you how to make vegan Marry Me chicken!
Why you’ll love it
- Simple ingredients like coconut milk, basil, and spices are used to make this dish.
- Easy to prep the chicken thanks to a simple preparation method. You will need to press the tofu, but only briefly so you can quickly do it the day before.
- Flavor-loaded ingredients make this vegan Tuscan sauce SO flavorful with minimal work.
Reader rating
“Yours looks better than mine, but the taste and texture were fantastic. This is a clever recipe. Thanks.” —Walter
here’s what you’ll need
You don’t need much to make this dish. The star is the crispy tofu. Here’s what you’ll need to make it! Jump to the recipe card for the quantities.
Vegan “Chicken” Tofu
- Firm Tofu: The firm tofu is critical to replicating the texture of tofu. I also recommend freezing then thawing the tofu before cooking with it, which makes the texture *chef’s kiss*.
- Cornstarch: This is what makes the tofu extra crispy! Arrowroot flour could also be used.
- Soy Sauce: I love using soy sauce for a little umami to the breading.
- Italian Breadcrumbs: Italian breadcrumbs are awesome because they already have lots of seasoning. Plain breadcrumbs can be used, but you’ll need to add Italian seasoning too.
- Oil: Any neutral oil can be used to pan-fry the vegan “chicken.”
Vegan Marry Me Sauce
- Vegan Butter: Butter is used to enhance the flavor of the spices. This means we need less spice for the same amount of flavor.
- Garlic: Fresh minced garlic will produce the most flavor.
- Spices: A combination of salt, pepper, oregano, crushed red pepper flakes, and smoked paprika comes together for a wonderful flavor melody that’s as comforting as the warm Tuscan sun!
- Sun-Dried Tomatoes: These are the one ingredient that makes a Tuscan or “Marry Me” sauce worthy. They are ripened and dried in the warm Mediterranean or California sun, bringing out their natural sweetness. Sundried tomatoes are usually packed in oil and come in a glass jar.
- Dijon Mustard: In vegan dishes, Dijon mustard is helpful because it adds a depth of flavor and yumminess that regular heavy cream and cheese would usually provide..
- Coconut Milk: You will need full-fat canned coconut milk. Just be sure it’s not cold, otherwise the thick cream will separate from the water, making it too thick for the sauce.
- Vegan Parmesan: Vegan cheese has come a long way, and vegan parmesan is one of the best products out there! It’s usually found in the refrigerated section next to other vegan options.
- Basil: Fresh basil is added at the end for the fresh notes. If it’s added too early it will wilt.
a note about mustard
Dijon mustard is one of my go-to tricks for cooking vegan food. It contains mustard seeds, white wine, vinegar, sugar, and onion. All of which add loads of flavor and savoriness that dairy products would otherwise add.
How to make Vegan Tuscan “Chicken” with Tofu
This dish is very simple to make, but if you have the time, I recommend putting the pressed tofu in the freezer the day before. Here’s a quick overview. Jump to the recipe card for the full instructions.
- Prepare the tofu by pressing it, freezing it, and then thawing it.
- Bread the tofu by dipping it in the wash and breading.
- Make the sauce by combining all the ingredients in a large pot.
- Cook the tofu by pan-frying it.
- Combine the sauce and breaded tofu.
Why This Recipe Works
I have years of experience with cooking tofu, so I’ve perfected crispy, chicken-like tofu. So trust me when I tell you this is why this Tuscan vegan chicken is so good!
- Freezing the tofu: This is optional, but it helps the tofu be chewier and more like chicken.
- Versatile: You can serve this sauce and chicken over rice or pasta. Or, you can eat it on its own!
- A tried and true sauce: I’ve made numerous versions of this Marry Me sauce at this point, so I’ve perfected it!
What to serve with marry me tofu
This dish is delicious on its own, but here are some pairing ideas to make it part of a larger meal.
- Shaved Brussels Sprout Salad is a super-easy and fresh salad that pairs perfectly with vegan Marry Me chicken.
- Toast with Tomato Confit is a fun appetizer to serve before this Tuscan tofu.
- Pasta in the Microwave is an easy base to serve the Marry Me tofu chicken on top of.
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
Vegan Marry Me Chicken
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!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Yours looks better than mine, vut the taste and texture were fantastic. This is a clever recipe. Thanks
Hi there!
This tasted delicious but the crust on my tofu was no where as crispy and the breading kept falling off. I’m curious what breadcrumbs you use. I use panko and run into this a lot. Should I be blending them make the breading extra fine? Or is there a brand you use that is finer? Thanks!
Hi Maggie! I use Kikkoman brand. Usually if breading is falling off, there are a few things you can do to help!
Dry the tofu super well by patting it with paper towels before coating, ensuring the batter sticks. After coating, you can freeze the tofu for 15 minutes to help the breading cling better.
Then when it’s time to cook, make sure the oil is hot by testing with breadcrumbs or a wooden spoon; bubbles should form. Don’t overcrowd the pan—give each piece space to fry, not steam. Finally, be patient when flipping; wait until the breading forms a brown ring before trying to turn it.
I hope this helps for next time! Happy cooking!
I can fully attest to this recipe being absolutely fantastic!! The freezing and thawing method of the tofu is 100% worth it.
We enjoyed this dish with whole wheat pasta. Instead of pan frying the tofu, opted for 10 minutes at 390° in the air fryer. Flip, then 5 minutes on the second side.
Delish and going in our favourites rotation!
So glad it hit the spot Samantha, thanks for sharing!