Marry Me Tofu and Orzo

This Marry Me Tofu and Orzo is my go-to recipe when I want a meal that feels special without fuss. Velvety vegan cream envelops pan-crisp tofu and tender orzo while bursts of sundried tomatoes and baby spinach cut through every bite. Whether you need a romantic main to share or want to spoil yourself on a quiet weeknight, this dish does the trick.

The first time I made this was to celebrate an anniversary and I remember how quickly everyone asked for seconds. Now it is a requested dish anytime friends come over.

Ingredients

• Olive oil: Choose a robust extra-virgin olive oil or use oil from your sun dried tomato jar for big flavor
• Super firm tofu: Look for super firm or extra firm tofu that holds its shape Press well if using extra firm
• Cornstarch: Helps make the tofu extra crispy
• Garlic powder: Savory boost and makes seasoning stick to the tofu
• Smoked paprika: Adds mellow smoky warmth Spanish paprika is especially nice
• Salt and pepper: To enhance all flavors
• White onion: Adds sweet savory depth Choose firm onions without soft spots
• Sun dried tomatoes: Punchy flavor and a touch of chew Use oil-packed varieties for best results
• Garlic: Sliced for aromatic bite Use plenty as it sweetens during cooking
• Italian seasoning: For that classic herby Italian taste
• Red chili flakes: A little kick Adjust to your spice preference
• Orzo: Little rice-shaped pasta that gets creamy as it simmers
• Vegetable broth: The base of the sauce Choose low-sodium if desired
• Vegan heavy cream: Luscious creamy body Oatly or Silk brands work well
• Vegan parmesan: Adds cheesy and salty tang Shred fresh or use a store-bought version
• Spinach: Wilts perfectly for color and nutrition Choose fresh baby spinach with bright green leaves
• Fresh parsley or basil: For herbaceous finish and a burst of color

Step-by-Step Instructions

Prepare the Tofu:

Toss tofu cubes in a large bowl with cornstarch garlic powder smoked paprika salt and pepper until every piece is lightly coated for maximum crispiness

Pan Fry the Tofu:

Warm two tablespoons olive oil in a large sauté pan over medium heat Add tofu in a single layer Cook for eight to ten minutes turning now and then until evenly golden and crispy on all sides Remove and set aside on a plate

Sauté the Vegetables:

Into the same pan add the remaining olive oil Once hot add diced onion and chopped sun dried tomatoes Cook stirring often for five to six minutes until onion turns translucent and tomatoes soften

Add Garlic and Spices:

Scatter in the sliced garlic and Italian seasoning Sauté for one to two minutes until the garlic is fragrant and just beginning to turn golden

Toast the Orzo:

Pour in the orzo Stir constantly for one to two minutes letting the orzo pick up some toasty color and flavor

Build the Creamy Sauce:

Pour in the vegetable broth vegan heavy cream and vegan parmesan Stir together and increase heat to bring mixture to a gentle boil

Simmer to Perfection:

Once boiling reduce heat to low Simmer uncovered for twelve to fifteen minutes stirring every couple minutes so orzo does not stick Cook until orzo is perfectly tender and sauce is thickened

Combine Tofu and Wilt Spinach:

Toss the crispy tofu back into the pan and stir to coat Sprinkle in spinach a handful at a time stirring until it just wilts and turns vibrant green

Finish and Serve:

Spoon immediately into bowls Top with extra vegan parmesan and chopped fresh parsley or basil if desired

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I genuinely adore the briny brightness sun dried tomatoes bring to this dish They remind me of dinners at my aunt’s house everyone competing for the last tomato bite at the bottom of the pan

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The sauce thickens when chilled Add a splash of broth or plant milk to loosen when reheating on the stove or microwave Never freeze this dish as the tofu will lose texture and orzo turns mushy

Ingredient Substitutions

If you cannot find vegan heavy cream unsweetened oat milk with a touch of vegan butter melted in works Or sub cashew cream blend cashews with water and a little lemon for body For a nut free meal select soy-based products and skip nutty cheese blends

Serving Suggestions

Serve this dish piping hot straight from the pan for best texture Pair with roasted asparagus or a crisp arugula salad with citrus vinaigrette For a heartier meal double the tofu or add sautéed mushrooms

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Cultural Notes

Though orzo is not traditional in classic Italian cooking it’s popular in modern Italian-inspired dishes Tofu gives a creamy spin on classic Marry Me Chicken recipes and brings everyone to the table with a plant-based twist

Recipe Questions

→ Can I use a different pasta instead of orzo?

Yes, small shapes like ditalini or pearl couscous can be used, but adjust liquid and cook time as needed.

→ How can I make this gluten-free?

Use gluten-free orzo or a similar small gluten-free pasta, and ensure your vegan cream and broth are gluten-free.

→ What’s the best way to crisp the tofu?

Toss cubed tofu with cornstarch and seasoning, then pan-fry in hot olive oil until golden on all sides.

→ Can I substitute regular dairy for vegan ingredients?

Certainly, you may use dairy cream and parmesan if preferred and not following a plant-based diet.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth.