Tofu Orzo Dinner (Printable Recipe)
Tender orzo, golden tofu, juicy sun-dried tomatoes, and spinach blend in an ultra-creamy, flavorful pasta you’ll wanna enjoy anytime.
# Ingredients You'll Need:
→ Tofu Fixings
01 -
Half a teaspoon of black pepper, freshly crushed
02 -
Half a teaspoon of salt
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
2 tablespoons cornstarch
06 -
1 whole (450 g) super firm tofu, chopped into cubes
07 -
3 tablespoons olive oil, keep some aside
→ Main Mix
08 -
A handful of fresh spinach, loosely packed (around 4 cups or 120 g)
09 -
80 g vegan parmesan shreds, save a bit for topping
10 -
240 ml vegan heavy cream
11 -
480 ml veggie broth
12 -
200 g dry orzo pasta
13 -
Half a teaspoon red chili flakes
14 -
2 teaspoons herby Italian blend
15 -
6 garlic cloves, sliced thin
16 -
120 g sun-dried tomatoes, chopped after draining
17 -
1 small white onion, chopped up
18 -
Fresh basil or parsley, minced, to decorate (totally optional)
# Steps to Follow:
01 -
Scoop onto plates right away. Pop on extra vegan cheese and a sprinkle of basil or parsley if you like. Dig in while it's still steaming.
02 -
Slide the crisped tofu back in. Gently stir in the spinach by handfuls. Keep at it just long enough for the leaves to soften, about a minute.
03 -
Turn the heat to low and let it bubble, keeping it uncovered. Stir every once in a while so nothing sticks. Wait about 12 to 15 minutes, until the pasta's tender and the sauce's creamy.
04 -
Splash in vegan cream, pour in veg broth, and drop in some vegan parmesan. Give it all a good stir. Turn the burner way up till it’s just starting to boil.
05 -
Add in the dry orzo. Stir things around for a minute or two. Let it get a hint of color.
06 -
Mix in your sliced garlic, Italian blend, and those red pepper flakes. Keep cooking till your kitchen smells amazing, maybe a minute or so.
07 -
Toss the sun-dried tomatoes and diced onion back in with the last bit of oil. Stir often on medium. Wait about five minutes till the onion goes see-through.
08 -
Warm up 2 tablespoons olive oil in your big pan on medium. Add your coated tofu. Flip every so often so all sides get golden and crunchy, around 8 minutes. Move tofu onto a plate—it'll wait till later.
09 -
Grab a big bowl. Dump your tofu cubes in. Shovel in the cornstarch, salt, black pepper, garlic powder, and smoked paprika. Toss it all so every piece gets covered.
# Extra Tips:
01 -
Super firm or squeezed extra firm tofu works best for bite. Stop cooking orzo as soon as it's just a tad chewy—otherwise it gets mushy.