Step 1

Melt the butter in a casserole dish or large saucepan and add the shallots finely diced, sauting on a low-medium heat for 5-6 minutes until they are soft and translucent.

Step 2

Add the garlic (minced) and cook for another minute.

Step 3

Add the tomato puree, diced sun-dried tomatoes, and seasonings. Stir everything together, then pour in the vegetable stock while continuing to stir.

Step 4

Pour in your pasta and bring the pot to a boil then simmer for 7-8 minutes. Stir the pasta frequently to avoid it sticking to the bottom.

Step 5

Pour in the plant-based cream and stir. Check your pasta is cooked - if not, simmer the pot for another minute or so until the pasta is to your desired consistency.

Step 6

While the marry me pasta is simmering, drain your tofu and pat it dry. I like to gently squeeze the tofu with a clean cloth to drain any excess moisture.

Step 7

Slice the tofu into 0.5-inch thick fillets. You can also use a knife to shape the tofu into a "chicken fillet" shape, although this is optional.

Step 8

Place the cornflour and seasonings on a plate or in a large container, and mix together. Add the tofu and flip it so that it is fully coated in the seasoned cornflour mix.

Step 9

Heat your oil in a shallow pan and once the oil is hot, fry the tofu until crispy on both sides (approximately 2-3 minutes total).

Step 10

Place on a chopping board and thinly slice the tofu fillets.