If you love creamy, comforting meals that are packed with flavour, these Marry Me Beans are going to become a new favourite. Inspired by the classic “Marry Me” sauce, this vegan version combines creamy coconut milk, tangy sun-dried tomatoes, fresh basil, and Italian-inspired spices with hearty cannellini beans for a cozy meal that comes together easily.
To make this dish even more satisfying, it’s topped with crispy Tuscan tofu, perfectly seasoned with herbs, smoked paprika, and sundried tomatoes for a delicious boost of plant-based protein. It’s the perfect weeknight dinner served with crusty bread, pasta, rice, or your favourite grain to soak up all that creamy sauce.
Whether you’re looking for a simple plant-based meal, trying to add more protein to your diet, or just craving something warm and comforting, this recipe delivers on flavour and nutrition.
This recipe is a great source of plant-based protein thanks to the combination of cannellini beans and tofu. Protein helps support muscle maintenance, keeps you feeling full and satisfied, and is important for overall health. Combining different plant protein sources throughout the day can help you meet your protein needs.
Cannellini beans are naturally rich in fibre, which supports digestive health, helps promote regular bowel movements, and contributes to feeling fuller after meals.
The sun-dried tomatoes, spinach, basil, and spices add a variety of vitamins, minerals, antioxidants, and beneficial plant compounds. Eating a variety of colourful plant foods is a simple way to support overall health.
Beans are a staple in many heart-healthy eating patterns because they provide fibre, plant-based protein, and important nutrients like potassium and magnesium.
With protein, fibre, healthy fats, and carbohydrates, this recipe makes a balanced vegan meal that is both nourishing and comforting.
Creamy, flavour-packed Marry Me Beans with crispy Tuscan tofu is a comforting high-protein vegan meal made with creamy coconut sauce, sun-dried tomatoes, herbs, and hearty cannellini beans.
Make the crispy Tuscan tofu: Press 1 block extra-firm tofu. Divide the tofu block into 3 large rectangles cut length wise. Then cut it in half to make squares, then cut each square across to create large triangles. Toss with a drizzle of olive oil, liquid aminos, baking soda, cornstarch, nutritional yeast, oregano, sun-dried tomatoes, asafoetida and smoked paprika. Spread in a single layer on a parchment covered baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crispy.
Meanwhile, heat oil from sundried tomato jar in a large skillet over medium heat. Add the oregano, crushed red pepper flakes, and smoked paprika. Cook for 30 seconds until fragrant.
Add the coconut milk and cannellini beans. Bring to a gentle simmer and cook for 5–7 minutes, allowing the sauce to thicken slightly.
Top with the crispy baked tofu just before serving. Finish with more basil, and a pinch of crushed red pepper flakes. Serve with crusty bread, pasta, or rice.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.