Description
Enjoy a flavorful vegan twist on classic comfort food with this Marry Me “Chicken” Pasta recipe. Featuring crispy seasoned tofu as the protein and a rich, creamy tomato-based sauce simmered with herbs and spices, this dish intertwines satisfying textures and bold flavors for a heartwarming meal perfect for any occasion.
Ingredients
Scale
For the Marry Me Vegan Chicken:
- 200g tofu, sliced into 2 0.5-inch thick “fillets”
- 1 tbsp cornflour
- 1 tsp smoked paprika
- 1 tsp garlic pepper
- 1 tsp oregano
- 1 tsp salt
- 3 tbsp oil, for frying
For the Marry Me Pasta:
- 1 tbsp (15g) butter
- 2 shallots, finely diced
- 2 cloves of garlic, minced
- 5-6 sun-dried tomatoes, finely diced
- 2 tbsp tomato puree
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp oregano
- 1 tsp cayenne chili pepper
- Salt & pepper, to taste
- 500ml vegetable stock
- 150ml plant-based cream
- 150g bow-tie (farfalle) pasta
- 1 handful fresh basil, chopped
Instructions
- Prepare the Pasta Base: Melt the butter in a large saucepan or casserole dish over low-medium heat. Add the finely diced shallots and sauté for 5-6 minutes until soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Tomato and Spices: Mix in the tomato puree, diced sun-dried tomatoes, garlic powder, onion powder, smoked paprika, oregano, cayenne chili pepper, salt, and pepper. Stir well to combine.
- Simmer with Stock and Pasta: Pour in the vegetable stock while stirring, then add the bow-tie pasta. Bring to a boil and then reduce to a simmer, cooking for 7-8 minutes. Stir frequently to prevent sticking.
- Add Cream and Finalize Pasta: Once the pasta is nearly cooked, pour in the plant-based cream and stir to incorporate. Check pasta doneness and simmer a little longer if needed until pasta reaches desired consistency.
- Prepare the Vegan Chicken (Tofu): While the pasta simmers, drain and pat dry the tofu, removing excess moisture by gently squeezing with a clean cloth. Slice tofu into 0.5-inch thick fillets.
- Coat the Tofu: Mix cornflour with smoked paprika, garlic pepper, oregano, and salt on a plate or container. Dredge tofu fillets in this seasoned cornflour mixture, ensuring full coating.
- Fry the Tofu: Heat oil in a shallow pan over medium heat. Fry tofu fillets for about 2-3 minutes until crispy and golden on both sides. Remove and slice thinly on a chopping board.
- Serve the Dish: Place sliced tofu fillets over the creamy Marry Me pasta. Sprinkle chopped fresh basil on top and season with extra garlic pepper if desired. Serve immediately for best texture and flavor.
Notes
- Best served immediately while pasta is hot and tofu remains crispy.
- Leftovers can be refrigerated for 3-4 days and reheated in a microwave for 1-2 minutes.
- Freezing and thawing tofu beforehand can improve its “chicken-like” texture.
- The pasta is cooked directly in the sauce for convenience and a thick consistency; alternatively, cook pasta separately and mix with sauce adding pasta water if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 0 mg
