Irresistible Tofu Orzo

When I'm craving something a little fancy but don't want a ton of work, I grab this Marry Me Tofu and Orzo. Silky plant-based cream hugs crispy tofu and soft orzo while bits of sundried tomato and baby spinach brighten it up. It's a great pick for a cozy night in or when you want to treat yourself (or someone else) to something tasty.

The very first time I cooked this was for our anniversary dinner. Everyone went back for seconds almost instantly. Now friends ask for it whenever they come by.

Irresistible Ingredients

• Fresh parsley or basil: Sprinkle on at the end for a herby pop and bright green finish
• Spinach: Wilts down in a flash for extra nutrition and color Use tender baby spinach that looks perky
• Vegan parmesan: Brings a salty cheesy vibe Shred your own or grab pre-made
• Vegan heavy cream: Makes it extra creamy Brands like Silk or Oatly are fab
• Vegetable broth: The main liquid for the sauce Grab the low-sodium kind if you want
• Orzo: This tiny pasta gets creamy as it cooks soaks up all the sauce
• Red chili flakes: A dash perks up the flavor Adjust the amount to your taste
• Italian seasoning: Adds those classic Italian herby notes
• Garlic: Cut it up for a sweet aromatic bite Don’t be shy since it mellows out as it cooks
• Sun dried tomatoes: Tangy and a bit chewy Use the kind in oil for max flavor
• White onion: Nice and sweet Pick one that’s firm with no mushy spots
• Salt and pepper: Sprinkle on to bring all the flavors together
• Smoked paprika: For a gentle smoky taste Spanish types are especially good
• Garlic powder: Makes tofu tasty and helps spices stick to the surface
• Cornstarch: Gets tofu crisped up every time
• Super firm tofu: Use super or extra firm tofu so it keeps together Press well if it’s not super firm
• Olive oil: Rich extra-virgin works or grab oil from the sun dried tomatoes for bonus flavor

Dreamy Cooking Steps

Finish and Dig In:

Dish it up right away and toss extra vegan parmesan or some fresh chopped parsley or basil over the top

Mix Back in the Tofu and Add Spinach:

Pop your crunchy tofu into the pan and stir Add spinach a bit at a time and move it around until wilted and green

Let It All Simmer:

Drop the heat to low once you see gentle bubbles Simmer uncovered 12 to 15 minutes giving it a stir now and then to avoid sticking You want soft orzo and a thick creamy sauce

Build That Dreamy Sauce:

Pour in the veggie broth vegan cream and parmesan Mix it all up and turn up the heat until it starts bubbling

Toast the Orzo:

Dump in the orzo and give it a good stir for about a minute or two until it smells toasty and starts turning color

Add Garlic and Seasonings:

Toss in the sliced garlic plus Italian seasoning Sauté for a bit until the garlic smells great and just starts turning color

Sauté Onion and Tomatoes:

Keep using that pan and pour in your last bit of olive oil Once it’s hot throw in diced onion and chopped sun dried tomatoes Cook and stir for 5 to 6 minutes until the onion gets see-through and tomatoes soften up

Fry Up the Tofu:

Heat 2 tablespoons olive oil in your big sauté pan on medium Spread out the tofu and cook 8 to 10 minutes Turn cubes occasionally for golden crusts all over Set them aside on a plate

Prep the Tofu:

In a big bowl coat tofu cubes with garlic powder smoked paprika cornstarch salt and pepper Make sure every cube gets a nice dusting for best crunch

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I can't get enough of how sun dried tomatoes give this so much zing. They always remind me of family dinners at my aunt’s place—everyone used to fight for the last tangy piece hiding at the bottom.

Storing Leftovers

Save any extras in a sealed container in the fridge for up to three days. The sauce thickens up when it’s cold. Just add a splash of broth or plant milk when you warm it on the stove or in the microwave. Don’t freeze it though—the tofu gets weird and the orzo turns to mush.

Ingredient Swaps

No vegan heavy cream nearby? Use unsweetened oat milk with a spoon of vegan butter melted in. Or blend up cashews with water and a bit of lemon for a creamy body. If you need it nut-free, stick to soy-based options and avoid any nut cheese blends.

Ways to Serve

For the best texture, scoop it hot from the pan. Goes great with roasted asparagus or a peppery arugula salad tossed in citrus dressing. Want it heartier? Double the tofu or stir in some sautéed mushrooms.

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About the Dish

Orzo isn’t something you’ll see in classic Italian meals, but it shows up a lot in newer Italian-inspired eats. Swapping in tofu and creamy sauce is a nod to Marry Me Chicken—only this way everyone can dig in, plant-based style.

Frequently Asked Questions About Recipes

→ Is there a different kind of pasta I can swap for orzo?

Absolutely! Small shapes like pearl couscous or ditalini work, but remember you’ll need to tweak the cook time and how much liquid you add.

→ Any tips for making it gluten-free?

Swap in gluten-free orzo or tiny gluten-free pasta. Just double check your vegan cream and broth to make sure they don’t sneak in gluten.

→ What should I do to get tofu extra crispy?

Roll your tofu cubes around in cornstarch and spices, then fry them up in hot olive oil so all sides turn golden and delicious.

→ Is it okay to use dairy items instead of the vegan stuff?

You got it! Go for regular dairy cream or parm if that’s your thing or you’re not sticking to plant-based eats.

→ What’s the best way to keep leftovers fresh?

Let everything cool, pop it in a sealed container and stash it in the fridge. It’ll be good for three days. Warm it up gently on the stove with a little extra broth.